There’s only so eggs a gal can eat straight up with bacon or sausage until she gets a little bored (but dammit if they aren’t just so gosh darn convenient). This morning I woke up and spent a good minute and a half standing over a hot skillet with a package of bacon in one hand and carton of eggs in the other before I surrendered. Nope, not today, folks.
Today was a pancake day.
You all know just how much I yearn to find the perfect Paleo Pancake recipe…and while I don’t know if this is The One, I managed to put together an exceptionally moist and fluffy pancake–which is a feat for me because I’ve struck out oh-so-many times when using coconut flour. I mean…just LOOK!
Yes, so light and airy. Of course, I slathered mine in butter and cinnamon…they tasted like little beignets!
Some added bonuses are the super-short ingredient list (good for me and my almost-bare kitchen), complete lack of sugar, high protein content, and ease of cooking. This is honestly the first time I’ve cooked a coconut flour pancake without having to man-handle the damn things off the pan just to flip them over. You can probably personalize it a little bit, too–there’s nothing super original about a plain old pancake recipe–and now that I managed to put something together that isn’t terrible, you can count on some fun variations in the near future 😉
1/4 c Coconut Flour
1/4 t Baking Soda
3 T Coconut or Almond Milk
Butter or Coconut Oil for Frying
Use a wire whisk to blend the coconut flour with the baking soda and remove any lumps. On a separate bowl, beat the eggs and coconut milk until frothy. Combine the wet and dry ingredients and beat with a whisk until smooth. Allow to rest for 10 minutes to let the coconut flour absorb all the liquid.
Heat a skillet over medium heat. Melt some butter or oil (more is better, I started with a generous tablespoon), then spoon the batter into the pan. Don’t make the pancakes too big or they might be hard to flip–about 3 inches across should work well. Cook for 2 minutes or so on each side, then remove onto a plate. Add more butter/oil to the pan as needed. You can cover them in foil and place in a 200-degree oven to keep warm while you finish cooking all of the pancakes.
Serve with your choice of toppings. I like mine simple with butter and cinnamon, but fruit compote or maple syrup would be lovely, too!