Until today I have never made anything with coconut flour; I have wanted to, but my husband loathes coconut, and I hesitate to make anything that we can't all enjoy. Last weekend I took a trip to the health food store and picked up a bag of coconut flour anyway, just to do some experimenting, figuring if I am the only one who eats what I make with it, well, more for me...although I was pretty sure my two children still at home wouldn't mind some coconut flour treats. I wasn't counting on them both being gone this weekend, however, so whatever I came up with was going to be all mine if my husband wouldn't eat it, or I'd have to freeze some of it for later. No big deal and worth a gamble, especially since a little bit of coconut flour goes a long way.
Instructions:
Today was the first opportunity I had to make something with it, and I wanted to try to make coconut flour pancakes as the almond flour pancakes I made several months ago were disappointing, and occasionally I want a pancake, darn it, but not enough to cave in and eat wheat flour.
I looked up several recipes online for coconut flour pancakes. Most of them called for raw milk (which I don't have access to), or coconut milk, which I did have. I had discussed with my husband that I was making these and that I wanted him to try them, and knowing how much he detests coconut it just seemed like I'd be adding insult to injury by adding coconut milk. What to do? As absorbent of liquids that I'd read coconut flour was I couldn't just leave out the liquid and add more egg (that might have been a rubbery, nasty mess), so I used water. It worked out fine.
I also used my own proportions and didn't follow a recipe online, just to see what I could come up with myself. Longer story a little shorter, my husband thought they were great and didn't think they tasted like coconut. I know he's telling me the truth because there were no dry heaves after he took a bite. He ate the whole plate I served him, three pancakes total*. And me? I thought they were delicious and ate the rest of them. =) There was nothing left over to freeze for later, ha!
Lisa's Coconut Haters Coconut Flour Pancakes
Ingredients:
4 Large eggs
1 1/4 C water
1 t organic vanilla extract
1 t baking soda
1/2 C organic coconut flour
1 t sweetener of choice (I used Xylitol), or omit
1 pinch salt (omit if not using sweetener)
Instructions:
Combine wet ingredients and beat well with a whisk. Whisk in dry ingredients until well combined. Drop 1/4 C dollops (or a little less) on a pre-heated, well greased griddle or in frying pan using a healthy fat (butter, ghee, coconut oil, etc.). Keep the pancakes small for ease of flipping. Flip pancakes when edges look sort of cooked. Cook second side, then serve with your choice of toppings.
Makes approximately 14 smallish pancakes.
Nutritional Information
Entire recipe:
Per Pancake:
Calories: 38
Fat: 2
Carbohydrates: 2.42
Fiber: 1.4
Protein: 2.4
(The alcohol is the vanilla extract)
*I had also made him eggs, just in case he wouldn't eat the pancakes, so he had both. I only had pancakes...I'm not really a selfish pig, but I may have to make a double or triple batch of these next time, especially if the kids are home! ;-)
Labels: breakfast, coconut flour, low carb recipes, pancakes, recipes
They look great Lisa! Will have to give them a try!
ReplyDeleteLet me know how you like them, Kim! Thanks. :-)
ReplyDeleteThanks, Lisa. I have a whole jar of coconut flour and wanted to make something yummy. Since your husband liked them (and he's a coconut hater), I'm hopeful my daughter will try them. She likes coconut, but is suspicious of anything 'weird' with no wheat flour. I know, it's an uphill battle with her, but she's lower carb than she used to be, so I'm hopeful (she's almost 20!)
ReplyDeleteI think she'll like these. The texture is only a little different than pancakes made with wheat flour. I liked them much better than pancakes I made with almond flour (now THOSE had a weird texture!)...The more we can substitute the good for the bad in our kids diets (no matter what their age), the better!
ReplyDeleteI love these pancakes. I have never made them with water before though. I cant wait to try that, I dont always have coconut milk. =) Thanks for the recipe. My girls love these too. They are 7 and 8 1/2. I just dont tell them they arent normal pancakes. =)
ReplyDeleteMade these yesterday, and they were fabulous! I poured melted butter over a bunch of them (made tiny little pancakes), then plain yogurt sweetened with a packet of Truvia, then defrosted frozen berries. Delicious!
ReplyDeleteMy daughter wouldn't even taste them, so more for me.
So glad you liked them, Erica! =)
ReplyDeleteIt took me 3 sittings to finish off the batch. The last one I just nuked them warmish, then put butter all over them and sprinkled them with 1 packet of Truvia. Still yummy.
ReplyDeleteThey do seem to keep well. My daughter made another batch of these a few days after I made the original batch. I took some with me to work the following day and they warmed up nicely. They are pretty filling, too, I must say!
ReplyDeleteHi Lisa,
ReplyDeleteThis is definitely the best coconut flour pancake recipe I've found so far, though I still have trouble making fluffy pancakes (like in your picture). Do you have any tips so they don't cook so flat (e.g., letting the batter sit, modifying the heat, etc.)?
Thanks!
Mary
Do you whip them up really good until its foamy? My bf taught me how to make fluffy eggs and he said you had to whip them up until it gets foamy.
ReplyDeleteHi Lisa, Can I make a few of these and freeze them up? And then just put them in the microwave when I'm ready to eat them? Or would it be better just to make fresh batches each time?
ReplyDeleteHoly jamoly... Absolute best freaking coconut flour pancakes I've ever had. Thank you sooooooo much. These have become our staple pancake now. One can barely tell the difference between these and their grain laden counterparts! I missed pancakes sooooooo much and none of the recipes I've come up with thus far have satisfied... But this!!!! Yay!!!! No pain no grain!
ReplyDeleteI made these for my 25-year old son who needs gluten free, dairy free, sugar free. Thankfully, these pancakes were not also taste free! Even my husband enjoyed them. The last recipe I tried made some little eggy platters. Thanks so much for this recipe!
ReplyDeleteI just made these and 1.25 cups of water was way too much. I was able to pour some out and approximately .75 cups seemed like the correct amount. I love the simplicity of this recipe! I had my with grassfed butter and used honey as my sweetener :)
ReplyDeleteA number of factors could make adjustments necessary in the amount of liquids used, like humidity or even the brand of coconut flour used. Glad you figured out what worked best for you!
DeleteCan you use almond milk instead of water? Or does water work better?
DeleteCan you use almond milk instead of water? Or does water work better?? Ron
ReplyDeleteHi Lisa
ReplyDeleteDo in use a liquid sweetener or a powdered sweetener?
Thanks!