Coconut flour pancakes! They’re fluffy, flavorful, naturally sweet, high in protein and they are even paleo-friendly if that’s your gig. I love these pancakes. All there is to it.
There are many reasons to be opposed to coconut flour and I can ‘t necessarily dismantle the opposition but can offer some perspective. First, coconut flour is expensive. No doubt about it. The upside to this is coconut pancakes can be a novelty/special occasion item – something to look forward to rather than an everyday thing. Second, a lot of people don’t like how many eggs are “required” for coconut flour recipes. I don’t either. Therefore, I simply add more liquid, like coconut, almond, soy or regular milk to replace some of the eggs. This adds in the extra “wet” that’s needed, making the recipe moist without making the recipe taste eggy. Last, coconut products have a lot of fat in them. While some people deem healthy fats as necessary for nutrient absorption, I’m no nutritionist so I won’t dismantle this opposition.
I will say these pancakes taste good by themselves and if you’re someone who is always looking to add protein, this may be a go-to way of doing so. They are already naturally sweet, so loading up on the maple syrup isn’t necessary. I tend to eat these with honey drizzled on top or with peanut/almond butter smeared on them.