For a tasty alternative to gluten-laden pancakes, try making Coconut Flour Pancakes. One notable difference with gluten-free coconut flour is the lack of binding. There is nothing to hold the pancakes together, that's where the eggs come in, they act as a binder. But, you don't want your pancakes to look or taste like an omelet so be sure to use coconut milk and vanilla extract. (coconut or almond extract would be nice too).
- 4 eggs
- 3 Tblsp. coconut oil
- 1/4 cup coconut milk
- 1/4 cup coconut flour
- 1 Tblsp. honey
- 1 tsp. vanilla
- 1/2 tsp. baking powder
- coconut oil or butter for frying
In a large bowl whisk together eggs, oil, milk, honey and vanilla until thoroughly combined. Add coconut flour and baking powder and mix to combine. For a thicker batter add more flour a little at a time until it's the consistency you want.
Melt coconut oil (or butter) in a skillet over medium-high heat.
Scoop a scant ¼ cup batter into skillet per pancake. Cook on one side for about 3 minutes or until the bottom is golden. Then flip and cook on the other side until golden, about 3 minutes.
Serve hot with powdered sugar or syrup and butter.