Perfect coconut flour pancakes!
Coconut flour pancakes seem lovely in theory, but often lead to a disappointing breakfast of dense, pale pucks of dough. These grain free pancakes, however, do justice to memories of Aunt Jemima’s chemical-filled goodness piled sky-high on breakfast plates.
Coconut Flour Pancake Secrets
First secret to perfect coconut flour pancakes? It’s not really a secret, more of a widely accepted fact of coconut flour baked goods: use lots of eggs. Here, I use one egg per tablespoon of coconut flour. That seems excessive, but it helps the pancakes hold together.
Next, I use applesauce for moisture. Often, coconut flour pancakes require mounds of butter and syrup to hide the dry texture–but not these! Finally, the combination of baking soda and vinegar adds lift to the pancake batter.
Creamy Strawberry Sauce
Enjoy these coconut flour pancakes with traditional favorites like maple syrup, honey, applesauce or fresh fruit. One of my favorites is this creamy strawberry sauce, which requires only three ingredients. ! It calls for creamed coconut, and I use this (inexpensive) brand. You could also substitute coconut butter, if you have it.
- 3 Tbs. coconut flour
- 3 eggs
- 2 Tbs. unsweetened applesauce
- 1 Tbs. melted butter or coconut oil, plus extra for the pan
- 3-4 Tbs. coconut milk
- 1/4 tsp. baking soda
- 1/4 tsp. apple cider vinegar
- 1 cup organic strawberries (I used thawed frozen ones)
- 2 Tbs. creamed coconut, at room temperature
- Honey or stevia, to taste
- Heat a skillet (preferably cast iron) over medium high heat. Stir together the coconut flour and eggs until a smooth paste forms. Stir in the applesauce, oil, coconut milk, and stevia until smooth. Just before cooking, stir in the baking soda and vinegar.
- Add about a tablespoon of oil into the hot pan. Cook the pancakes in the skillet. For best results, make smallish pancakes so they are easier to flip. Top with syrup or Creamy Strawberry Sauce.
- To make the strawberry sauce, blend all ingredients in a food processor until creamy.