Let it flow, let yourself go
Slow and low, that is the tempo. <- Beastie Boys reference anyone?
^^That is the theme song for coconut flour pancakes. Because they require the slow and low method of cooking.
What you need for gluten free coconut flour pancakes, or as I affectionately call them, The Set is and Forget it Pancake, is time, patience, and hunger for something delectable.
The pancakes require a lower temperature and a longer period of time to cook than regular pancakes. I would be lying if I told you these pancakes took less than 8 to 10 minutes to cook each, so save the coconut flour pancakes for when you have no pressing engagements. Weekend mornings are great for this. My first go-round with coconut flour pancakes dern near made me late for work, but it was also an incredibly tasty experience.
Coconut flour absorbs liquid like no other flour I have used. For this reason, coconut flour recipes include more eggs, milk, and/or oil/butter in proportion to the flour. You may look at the recipe and think, “…But where’s all the flour?” Trust me…1/2 cup is all you need.
Coconut flour pancakes are also fragile up until the point that they’re fully cooked…for this reason, flipping the coconut pancake requires focus and dedication. I recommend keeping the size of the pancakes small (use a 1/4 cup measuring cup) to avoid pancake breakage.
If you’re a lover of gluten-free pancakes, also be sure to check out my…
Go get them!
Lemon Poppy Seed Coconut Flour Pancakes
In a mixing bowl, whisk together the eggs, milk, vanilla extract, agave and lemon juice.
Add the lemon zest, coconut flour, baking powder, salt and poppy seeds and mix until completely smooth. There may be pesky hunks of coconut flour…just smash them down and mix them in.
Allow batter to sit for at least 10 minutes. Definitely do this step.
Heat a large skillet to medium-low and add just enough oil and/or butter to coat the surface (about 1 tablespoon)
Measure out 1/8 cup of coconut pancake batter and pour into the heated skillet. Give the pancakes plenty of space (I only do 2 at a time on a 10” skillet).
Cook for like a billion years…juuuuust kidding. Cook for about 6 to 8 minutes on one side (seriously) until the pancake is set up enough to flip.
Cook 1 to 2 minutes on the other side and repeat for the remaining batter.
Serve with agave, honey, butter, and/or powdered sugar. MMMM MMMM goooood!
Swap the unsweetened almond milk for coconut milk or non-dairy milk of choice.
If you’re a fan of the heaping portion size-of-your-plate pancakes, I would advise against it with coconut flour. Keep them small…they’re much more manageable that way.