I have had very little success baking or cooking with coconut flour in the past, but some friends of mine swore up and down these Fluffly Coconut Flour Pancakes from Nourishing Days were a whole different ballgame. I tried them today and I have to agree they are awesome. They didn’t turn out as perfect looking as Nourishing Day’s, but I’m sure with practice they’ll improve, because I will definitely be making these again soon! These are my adaptions…
“Finally, a coconut flour pancake worth eating.” ~ Nourishing Days
Makes 12-15 small medallion size pancakes
Ingredients
4 medium eggs
1 cup whipping cream
1 teaspoons vanilla extract
1 T powdered xylitol
0.5 cup coconut flour
1 t baking powder
0.5 t sea salt
coconut oil
Instructions
- Crack eggs into a medium size bowl and beat with a hand beater until frothy. Add milk, vanilla, and xylitol and continue beating till combined.
- Sieve coconut flour, baking powder, and sea salt over the wet mixture and stir in gently with a wooden spoon. Using the hand beater, beat on low until wet and dry ingredients are combined and the batter is smooth and thick. Set aside.
- Melt about a tablespoon of coconut oil in a non-stick frying pan over medium heat. Ladle one heaping tablespoon of batter into pan for each pancake. Smoosh as flat as possible with your flipper or scoop to create small medallions that are no wider than the flipper you will be using.
- Fry until the edges are dry and the bottom has browned lightly. Using a heat-proof spatula and a flipper, carefully flip each medallion (they are a bit fragile) and continue frying till cooked through. TIP: Before cooking the next batch (I was able to fit 5 in a large pan), cool the pan slightly by removing it from the heat for a minute or two. Slower lower heat will ensure they are cooked through without burning on the outside.
- Serve hot with butter and sugar free maple syrup.
Plum Hill 