I haven’t made coconut flour pancakes in about a year??? I don’t crave them anymore until 2 weekends ago when I went pancake cRaZy! My first attempt at coconut flour pancakes bombed because they got all fluffy while they were cooking then as soon as I took them off the heat they deflated, I hate that.
I worked out the structure problem with the recipe and now they don’t deflate, which makes me happy.
FYI if your baked goods deflate like that (puffs up and then collapses when cooled) when you are making a loaf, muffins, cupcakes, pancakes etc, you usually need to add another egg since eggs provide structure in baked goods. In this recipe I simply decreased the coconut milk by 1/4 cup and replaced it with 1 large egg which measures 1/4 cup. I also added 1 more tablespoon of coconut flour since my first attempt needed a little more flour to soak up the liquid and 1 tablespoon of coconut flour goes a long way.
Have fun making pancakes this weekend!
P.S. I feel the little bit of raw honey in the recipe is needed for flavour. I don’t recommend skipping it until you have tried it once.
- 2 tbsp extra virgin coconut oil
- 1 tbsp raw honey
- 3 large eggs
- 1/4 cup coconut milk
- 1/2 tsp vanilla extract
- 1/4 cup coconut flour, sifted
- 1/4 tsp cream of tartar
- 1/8 tsp baking soda
- 1/8 tsp sea salt
- Cream together the coconut oil and honey. Add the eggs one at a time.
- Add coconut milk and vanilla. Mix until smooth.
- Add coconut flour. Mix until smooth.
- Lastly add cream of tartar, baking soda and salt.
- Do not overmix. Overmixing will result in the baking agents (cream of tartar & baking soda) not working.
- Use a laddle and pour small amount of batter into a crepe pan with ghee/butter etc on medium heat.
- Flip once the bottom is light brown. The pancakes will not bubble as much as "regular" pancakes.
- Serve immediately with a drizzle of maple syrup.