Pancakes are definitely a guilty pleasure for me and well, too much of those don’t make anyone’s ass look nice. But what the heck, I totally deserved them this weekend after a brutal 4 hour trail run up and down the rocks that started before sunrise and finished in 28 degree heat!
These pancakes are made with coconut flour. Just a quick tip if you have never used it before – it is extremely hygroscopic and you need much less than you would normally think. If you feel that the dough is too thick – just add a little more coconut milk. Another tip – use 2 frying pans at the same time so you can make them faster and finally get down to eating a pile of this deliciousness!
Coconut and Cinnamon Pancakes
Make around 10 pancakes
- half a cup coconut flour
- 4 eggs
- 1 cup coconut milk
- 1/2 tsp baking powder
- 2 tbsp cinnamon
- 1 tsp vanilla
- Coconut oil (or any other oil of your choice)
1. Whisk your eggs with cinnamon, vanilla and coconut milk. Add baking powder and coconut flour and mix well. You batter should not be too liquid and should have yogurt consistency. If it is too thick, add a little more coconut milk.
2. Put a pan with coconut oil on medium heat, if it is too hot the pancakes will burn on the outside and will not cook through.
3. Pour pancake mixture into the hot pan and cook for 2-3 min or till the bubbles start appearing in the middle and the sides start to firm up. I made mine around 10-14 cm in diameter – this way it is really easy to flip them.
4. Flip you pancake and cook on the other side for another 2-3 minutes.
5. Serve with fruit, berries, coconut cream or whatever your imagination tells you!
Word of caution: If you are a very strict Paleo devotee please note that baking powder contains corn starch and not exactly “Paleo”, so you should use other alternatives