Coconut Pancakes

Coconut Pancakes

2 eggs
2 tablespoons coconut oil, butter, or ghee
2 tablespoons coconut milk or other liquid (water is fine)
1 teaspoon sugar (optional)
1/8 teaspoon salt
2 tablespoons sifted coconut flour
1/8 teaspoon baking powder

Blend it all together and cook like regular pancakes.
The batter will be thick but will flatten out when
cooking. Makes 8 small pancakes.

Recipe from Cooking With Coconut Flour by Bruce Fife, ND.

Some notes...

It seems like a lot of eggs to very little coconut flour and the batter will be thick. This takes some getting used to but follow the recipe as is -- it works.

You will probably need to double this recipe to feed a family.

Add cinnamon & nutmeg, fresh blueberries, or almond extract, etc. to the batter for extra flavor. Serving suggestions include spreading them with nut butter, sprinkle with shredded coconut, add raisins and maple syrup.



Bob’s Red Mill makes coconut flour and can be purchased at Whole Foods or My Organic Market. Or you can order it on-line from The Grain & Salt Society http://www.celticseasalt.com/.