Pancakes are one of those comfort foods that everyone loves. So now that we’re eating less gluten and grains, I thought it would be fun to try coconut flour pancakes, especially since there seems to be such strong opinions about what makes a great coconut flour pancake.
Well, in my humble opinion, the fluffier (and fruiter) the pancake, the better. And after making way too many batches, I’ve found that the key to fluffy coconut flour pancakes is two things: Separate your eggs, so you can fold well-whipped, fluffy egg whites into the batter, and keep the pancakes small – silver dollar size to be exact.
So if you enjoy the flavor and texture of coconut flour, we think you’ll find these pancakes quite tasty, especially with fresh organic blueberries added. They’re also delicious with fresh diced organic strawberries, or diced banana with a sprinkling of crispy walnuts. Mmm! Just see note below about how to properly add fruit to pancakes. Enjoy!
The trick to perfectly flipping pancakes … wet your nylon spatula with a little water before flipping. It helps to keep the spatula from sticking to the pancakes.
Adding fruit directly to the top of each cooking pancake (rather than adding it to the batter) ensures that the pancakes cook through evenly.