Sweet or Savory Coconut Flour Pancakes

Pancake breakfast made possible with coconut flour and happy, local eggs!

This recipe was recommend to me by my friend Alexx who is also eating for Candida balance.  At the time I was experimenting with a batter recipe I have, turning it into savory dinner pancakes.  That recipe is a bit more complicated so lets start with this basic recipe for light and fluffy pancakes! You can make it sweet with stevia, vanilla (or another extract you like) or maybe some orange zest and cinnamon.  Or savory with the addition of dried herbs, fresh chives and pepper.  Savory pancakes would go well with a bit of fresh goat cheese or fried eggs and the sweet version could be topped with yogurt or eaten plain.

This recipe makes a lot of pancakes, I cut it in half and got about 9-10 pancakes.  If you want to experiment with flavors and additions, make up the whole recipe, divide it into two bowls and then add different flavorings to each batch.  The batter will keep for a few days in the fridge or on the counter top.  I made my breakfast batter up the night before and left it out on the counter, covered with a cloth, to let the fermentation process start.  This is a great short video on fermenting foods and their health benefits!

Ingredients

  • 4 eggs, room temperature
  • 1 cup milk (raw cow’s, almond milk, coconut)
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • coconut oil or butter for frying
Optional, for sweet pancakes:
  • 2 teaspoons vanilla extract
  • a pinch of stevia
  • cinnamon & nutmeg
Optional for savory pancakes:
  • dried herbs
  • ground pepper like chipotle
  • your favorite Indian spice or curry blend

Directions

  1. Pre-heat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and stevia OR herbs and spices.
  2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.  The batter will be thicker than regular pancake batter.  You can cook the pancakes now or leave the batter out, covered with a cloth, overnight to begin the fermentation process which will aid digestion.
  3. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly, bubbles form and pop on the surface and the bottoms start to brown. Flip and cook an additional 2-3 minutes.

Monday morning pancake breakfast!

Original recipe is here.