Coconut flour pancakes, berries, maple, chemex coffee, icing sugar

Pancake time! I've made these coconut flour pancakes a zillion times before, and I love them as an indulgent, but still health-conscious, weekend breakfast. They take a bit of time to make, so aren't exactly weekday material, but I have found that leftovers reheat well if you feel like a nice little mid-week treat. (Incidentally, this is also a good recipe to try if you've bought some coconut flour and don't know what to do with it!) I guess it's a bit strange to be posting a weekend breakfast recipe on a Monday night... but this will give y'all time to go out and find some coconut flour before the weekend!

I found the recipe on the Nourishing Days blog and had really good results. The only thing to note is that they're quite hard to flip, much more so than wheat-flour pancakes. (You'll see in the pictures, lots of my pancakes have jagged little edges where they got smooshed up as I tried to flip them before they were ready). I've found that the best way to deal with this is to cook the pancakes slowly over a low heat, and only attempt to flip them once bottoms are totally sealed and golden brown, and the tops are almost cooked through. Patience is your friend.

Coconut flour pancakes

As I've told you before, coconut flour is much lower in carbs and higher in fibre than regular wheat flour. (It's also gluten free, if that's a health concern for you). Apart from nutritional benefits, this means they're quite a bit more filling than wheat-flour pancakes, and I find that four pikelet-sized pancakes make a very hearty weekend breakfast. (On weekdays, when I'm awake much earlier and usually in a rush, I find two is plenty). They're also a bit denser than your typical pancakes, so I always serve them with fresh fruit and maple syrup. (And sometimes some Greek yogurt).

Enjoy!!!

Coconut flour pancakes with mango and maple

Coconut flour pancakes with berries, yogurt and maple syrup

Coconut flour pancakes with berries, yogurt and maple syrup

Coconut Flour Pancakes
Recipe adapted from Nourishing Days

Ingredients
1/4 cup coconut flour
1/2 teaspoon bicarbonate of soda
Pinch of salt
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1.5 teaspoons honey, maple syrup or sweet syrup of your choosing
Coconut oil, butter or oil for frying

Method
Preheat a non-stick frying pan over a medium heat.
Meanwhile, whisk together the coconut flour, bicarbonate of soda and salt in a small mixing bowl. Set aside.
In a measuring jug, whisk the eggs, followed by the milk and vanilla extract.
Pour the liquid ingredients into the dry ingredients and whisk to combine. Allow to sit for a minute or so or until the coconut flour absorbs the liquid and the mixture thickens.
Melt a teaspoon of coconut oil in your frying pan. Drop two-tablespoon of batter into the pan for each pancake and spread out gently with the back of a spoon. Allow to cook for a few minutes or until the bottom side is golden brown and the tops are almost cooked. Very gently flip over and cook for another minute or so or until golden brown. Keep cooked pancakes warm in a low oven or tented under foil while you cook the rest of the pancakes.
Serve with maple syrup, sliced mango, yogurt, berries, powdered sugar
Makes approximately 10 pancakes, serves 2-3