If you are a coconut lover like me, just the mention of eating one of my longtime favorites…pancakes, and having them made with a newer favorite….coconut flour, you can definitely count me in. Almond flour is new for me, and I love the flavor and texture. These are gluten free, paleo friendly, full of protein and a bit healthier. What a better way to go to sleep…. knowing you plan to make pancakes for breakfast. I have always added sliced banana and a tipping of hazelnut oil to any pancakes I make, but these coconut pancakes can stand on their own if you don’t have either. The key to being able to flip without breaking is to let them cook through more on one side than traditional wheat pancakes.
- 3 eggs
- 1/2 cup almond milk or whatever milk you use
- 2 Tbsp. maple syrup
- 1/2 tsp. vanilla extract
- 1 Tbsp. avocado or melted coconut oil or ghee, plus more for cooking
- 1/4 cup coconut flour
- 1 cup almond flour
- 1/4 tsp. cinnamon
- 1/2 tsp. baking powder
- pinch of salt
Into a blender, combine all of the ingredients. Run it until combined, about 30 seconds. This can also be done by hand, mix all the wet ingredients first, then mix in the dry to combine. Let the mixture hydrate for a minute. Warm a skillet over medium heat. Use ghee or coconut oil to grease the pan. Make small, 3″ pancakes. Cook them most of the way on one side, about 2 minutes, flip, and cook for another minute. Transfer to your plate. I like mine with plain coconut yogurt, berries and maple. Garnish as you wish!