Since Ari has been making an effort to eat less gluten, I decided I would try to do so as well (but don’t worry bread, I could never leave you forever.) It’s actually kind of fun to be challenged sometimes – not being able to use traditional flours or starches forces you to be more creative and try new things. He picked up some coconut flour last week, which I had never used, and I made these coconut pancakes for brunch over the weekend.
I love coconut, but if you aren’t a fan of it then this might not be the recipe for you. These were also a little drier than regular pancakes and you could really taste the eggs (although, I found that the pancakes that I was keeping in the oven tasted less like eggs than the ones that came directly off the griddle). I liked the eggy taste, but you could try it both ways. And I would highly recommend serving these with the amazing strawberries that are in season right now!
Coconut Flour Pancakes (makes 8 3-inch pancakes, adapted from Bob’s Red Mill)
3 1/2 tablespoons vegetable or coconut oil
1/4 cup milk (we used almond milk)
1/4 cup coconut flour1 tablespoon sugar
1/4 teaspoon salt1/4 teaspoon baking powder
In a large bowl whisk together eggs, oil and milk until well combined
In a separate bowl, sift coconut flour, sugar, salt and baking powder. Add dry to wet and thoroughly mix until there are no lumps.
Coat a cast-iron skillet or griddle with oil and heat over medium-high heat. Ladle 2 Tbsp to 1/4 cup batter per pancake onto skillet. Cook until bubbles begin to form on the top and pancake begins to set, about 4 minutes, then flip and cook on the second side, about 2 minutes. Brush griddle with additional oil, then repeat until batter is gone. Serve with maple syrup and fruit.