It’s the return of the coconut flour pancake, and this time? With citrus flair!
There are a ton of coconut flour pancake recipes out there, and after much trial and error, I think I have it down to a system.
Overall, these pancakes are fluffy, flavorful, naturally sweet, grain-free, dairy-free, and high in fiber. They are even paleo-friendly for those who follow the lifestyle, or have many dietary restrictions.
Coconut flour pancakes are my spirit animal.
Coconut flour pancakes are one of those recipes most people either love or won’t touch with a 10-foot pole.
Some of the reasons coconut flour pancakes make it into the no-fly zone are as follows: First, coconut flour is expensive- no doubt about it. The upside is coconut flour absorbs so much liquid that you only need a small amount to prepare any recipe, making that investment stretch.
Second, many people don’t like how many eggs are required for coconut flour recipes. I don’t either, but I found a way around this. I simply add more liquid – full-fat coconut milk works best – 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.
Thirdly, coconut flour pancakes take a great deal of time to cook, making them more of a project than an easy-like-Sunday-morning affair.
For this reason, I multi-task while I prepare the pancakes…do the laundry, take a shower (no joke), organize the pantry, etc, etc.
Last, coconut products have a lot of fat in them, which many folks shy away from (understandably so). While I’m no dietitian, studies have shown coconut flour, milk, and oil can actually boost your metabolism and cause your body to burn fat throughout the day.
The jury’s still out on just how “healthy” the products are, but it’s something to think about.
For me, coconut flour pancakes taste great by themselves! 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.
I like adding flavor-infused ingredients to the batter, such as citrus juice and zest, to fancify my morning meal. For those citrus lovers out there, this recipe’s your jam!
- 4 eggs
- 1/3 cup coconut milk, or other
- 1 teaspoon pure vanilla extract
- 1 tablespoon coconut oil, melted (or 1 tablespoon olive oil or 3 tablespoons melted butter)
- 2 teaspoons orange zest
- ½ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons honey, optional
- Combine all wet ingredients except for the honey in a bowl or mixer and beat until well combined.
- Stir together the dry ingredients in a separate bowl. Add dry ingredients to the bowl with the wet ingredients, and mix until all of the clumps are out. If you are adding honey, do so now (I always have more success with the honey not clumping up if I add it after the dry ingredients are in).
- Allow batter to sit for about 10 minutes.
- Heat a large skillet over medium-low heat. Place a dollop of butter or a teaspoon of coconut oil in the skillet and spread it around.
- Measure a scant 1/4 cup of pancake batter and pour onto the hot skillet. (Note: I suggest making small pancakes because they are much easier to flip when they are small. The flipping process requires some finesse, as these pull apart easily – they take a little more care than the standard pancake).
- Cook 5 to 7 minutes (true story!) before carefully flipping to the other side. Allow pancake to cook an additional 3 to 5 minutes, until cooked through.
- Repeat for remaining batter, and serve with your favorite toppings!
Nutrition Information:Yield: 3 Serving Size: 1 serving
Amount Per Serving: Calories: 227Total Fat: 14gUnsaturated Fat: 0gCarbohydrates: 13gNet Carbohydrates: 7gFiber: 7gSugar: 2gProtein: 11g