I was at the grocery store the other day doing our routine weekly shopping with my husband. We try to buy as much organic as possible, but as you know if you’ve ever tried to do it on a budget, ITS EXPENSIVE. So when you come across a bargain organic/non-gmo —>good tasting<— product…you jump on it right?!
Well, picture this. I was on my way out of the organic aisle when…. as if the clouds parting and the sun shining straight down from the sky like a spotlight… an employee wheeled out two large carts FULL of closeout organic food!
I descended down upon the carts like a hungry vulture ready to defend my find (luckily no one did haha). Among some other great things, I got a HUGE bargain on $12 coconut flour (with which I have been unsuccessfully experimenting periodically) FOR ONLY $2!!!! So of course, I bought all 8 bags!! Now, what to do with them!? Hahaha That’s certainly how I roll, buy first figure out what to do with it later!
Now, my husband doesn’t like coconut anything. He gives me the ‘REALLY?!‘ look, lets out a groan and rolls his eyes. Then gives in and helps me dig out all 8 said bargain bags…gotta love it! But bless him, he will try any of my concoctions. He actually gave these the seal of approval ONLY because..(yes after cooling they tasted like coconut) they forced a portion control. A major issue he has hahahaha! Go me!
Plus side to not liking coconut and having a wife that’s testing coconut recipes? Portion control! Who knew?! Although, it doesn’t help my portion control…I would’ve eaten them all! But they are super healthy and lower in carbs then traditional pancakes.
Well, here it is! The BEST coconut pancake recipe I have come across yet! I would maybe suggest trying to make it with 3 eggs first and then trying 4 next only because it tastes a bit egg-y…didn’t bother me, I just added a little more Agave on top 😀
Makes 6-10 pancakes (depending on how small you make them)
Ingredients
4 eggs, beaten and set aside
1 cup almond, soy or coconut milk (you can use cream too)
1 1/2 teaspoons organic vanilla extract-optional
1/2 cup coconut flour
2 tablespoons coconut sugar or organic unprocessed sugar
1 1/2 teaspoon baking soda
1 Tbsp Honey… I also added some Agave about (1 Tbsp) in the batter too
coconut oil or butter for cooking
Mix eggs, cream, vanilla together. Set aside.
In a separate bowl, combine coconut flour, coconut sugar, baking soda and honey/agave. Slowly mix wet mixture into dry mix.
Heat griddle or frying pan to medium heat. Add coconut oil or butter.
Make pancakes using 2 tablespoons-1/4 cup of batter at a time (smaller pancakes are easier and will be less likely to fall apart when removing). Cook for a few minutes on each side. The pancakes should be slightly brown and dry on both sides.
I did find them a bit difficult to flip..you almost have to wait too long to flip ..just before you think they’re gonna burn. Because of the grainy texture they’re a bit odd but trust me when I say these are great! Definitely the best ones I’ve tried of all the recipes out there!
Serve and enjoy!
