This is my first time using coconut flour at home. I used it for the first time in my Food Experimental Science lab at school when I made Paleo Blueberry Lemon Bars last quarter. After that class, I got interested in coconut flour so I bought this bag at Trader Joes last week. Today, I got to use it in this pancake recipe! What’s awesome is this whole batch only required 2 tbsp + 1 tsp coconut flour. That’s the magic of coconut flour!
Coconut Flour is high in protein, fiber & healthy fats. It’s a great alternative for those who are gluten-free or paleo. However, coconut flour is very dry so it’s a difficult flour to bake with. You can’t easily replace other flours 1:1 with coconut flour. This flour loves moisture so thats why most recipes with coconut flour contains eggs. Also, recipes don’t usually ask for much coconut flour. Just a bit goes a long way and does a lot in a final baked product. It’s a fun flour to experiment with! Lots of trial and error but learning lots along the way 🙂
Recipe Yields: Six 3-inch pancakes
- 2 egg whites
- ¼ cup milk
- ¼ tsp vanilla
- 2 tbsp + 1 tsp coconut flour
- 1 tsp baking powder
- 1 tsp cinnamon
- Small pinch of sea salt
Below is the SECRET to fluffy pancakes. Blend your eggs to STIFF PEAKS. This is the result of blending 2 egg whites with an electric mixer. It should be like thick foam!
- Blend 2 egg whites until it reaches stiff peaks (look at picture above)
- Add milk & vanilla & continue to blend with your electric mixer.
- Add 2 tbsp + 1 tsp coconut flour. If needed, add 2 tbsp first and then slow add 1 tsp by tsp.
- Add baking powder, cinnamon & sea salt. Continue to blend.
- When batter is thick enough to be scooped without being runny, it’s done. It should still have stiff peaks but also look like batter.
- Preheat pan to medium heat.
- Coat pan w/ coconut oil (or any oil of choice).
- Scoop 2 tbsp batter amount and pour onto pan.
- Cook one side for 30-45 seconds and then flip to the other side.
Enjoy with your favorite toppings! I added lots of fruit, coconut yogurt, shine organics drizzle & maple syrup.
Nutrition Facts: Whole Recipe
Calories: 128 calories
Fat: 3 grams
Carbs: 13 grams
Protein: 11 grams