1 Cup unsweetened Almond Milk (Hemp or Coconut milks work too)
1 tsp Vanilla Extract
1/2 Cup Coconut Flour
1 tsp Stevia (varying this depending on your need for sweetness, this is a minimum)
1/2 tsp Baking Powder
1/2 tsp Cinnamon or Nutmeg (or both or neither)
Heat your griddle or waffle maker. Mix the eggs and other liquids together, then add dry ingredients. If you let pancakes cook too long on one side, they won't brown on the flip side. So be sure and flip them in time, although these took longer to cook than regular pancakes. I eat a 1/3 of these pancakes and store the rest for another meal or quick snack. I prefer them with Nature's Hallow Preserves and they were fluffy perfection.
|Coconut Flour Pancakes|
Variations: If you like this, try using 1/4 Cup Unsweetened Coconut Flakes and 1/4 Cup Coconut Flour. This variation has more texture and is much thinner, more crepe like and they cook faster. When I make them like this I roll them up with cream cheese. Also try adding a handful or Blueberries or Blueberries mashed up to the mix.
|Coconut Flake Pancakes - Thinner more Crepe like, still good|
Coconuts are a mystical thing in my family. When we first moved to California my then 5 yr old was fascinated with the palm trees and coconuts. He REALLY wanted to know what was inside those hairy pods. Sadly he was extremely disappointed when we bought one and broke it open. Not at all what he was expecting. But whenever he is in the middle of a tempter tantrum, still to this day, I can say "Coconut!" and he will burst out laughing. Because they are just that funny... and yummy.