The following recipe produced about 8 small sized pancakes like you see above. While they are quite fluffy, you will find that they are more dense than a wheat flour pancake and even after cooking will still be quite absorbent - so if you're adding butter and syrup you may find it best to set it on the side and dab in rather than pouring on top.
- 4 large eggs
- 1 1/4 cups coconut milk ( you can also use almond, rice etc.)
- 2 tsp vanilla
- 1/2 cup coconut flour
- 1 tsp baking powder (aluminium free, of course)
- dash of stevia or a few drops of maple syrup, if you like a sweeter batter (optional)
- coconut oil for your pan
- cinnamon or other seasonings you enjoy
Combine dry ingredients and mix gently. Add in eggs and mix. Gradually add in the milk. You may find that you don't need the full amount, of you may need a bit more. Let our batter stand for a few minutes, if you need to and then go back to it and add more milk until you get a smooth but pourable texture. Heat the oil in your pan and add batter - a few table spoonfuls makes a good size pancake that are easier to work with. Allow to brown on one side, then flip - unlike wheat pancakes, these won't bubble to let you know when to turn, so you have to keep an eye on them. Top with your favorite fruit or berries or try with pure maple syrup and coconut butter.