No-guilt pancakes with coconut flour
Yield: 8-10 3-inch pancakes
2/3 cup coconut milk (not coconut cream) or almond milk
1 teaspoon vanilla extract
2 tablespoons Coco Treasure Organic Extra Virgin Coconut Oil, melted + 1 tablespoon for greasing the skillet
¼ cup honey
1/2 cup Coco Treasure Organic Coconut Flour
1/2 cup all purpose white flour
2 teaspoons baking powder
½ teaspoon kosher or sea salt
1. In a large mixing bowl, stir all of the wet ingredients, including the honey, together until smooth. In a separate bowl, stir the dry ingredients together. Add the dry to the wet, stirring vigorously to remove any lumps. Batter should be smooth and thick. Allow the mixture to rest for approximately 5 minutes.
2. While the batter is resting, heat a skillet or griddle on medium-low heat. Grease lightly with cold-pressed virgin coconut oil. Spoon about ¼ cup of pancake batter onto the skillet. Cook for 5 to 7 minutes or until the pancake is completely dry at the edges. Flip the pancake gently. Coating the spatula with a thin layer of organic extra virgin coconut oil may help.
3. Cook an addition 3 to 4 minutes on the second side. Remove from the skillet and serve as desired.
4. Preparation Tip: Try a sample pancake to make sure your batter is a success. Spoon a small amount of batter onto the hot skillet. If it doesn’t hold its shape, add more organic coconut flour to the batter, 1 tablespoon at a time.
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