We finally have a quick, high protein coconut flour pancake we all enjoy. I like to make six very large pancakes from this recipe. Six eggs to six pancakes means, obviously, a full egg of protein per pancake to hold us over all morning. You can make them any size you like. They reheat well in the toaster oven for an even faster breakfast the next day.
Coconut flour is my very favorite flour to work with. I really think that if I could miraculously consume gluten again coconut flour would still be my go to. It's packed full of nutrition and only a small amount is used per recipe. It does require a large quantity of eggs or flax-eggs but that makes baked goods that are nutritious and satisfying. We find that keeping protein high and carbs low in general keeps us feeling better and more focused through the day.
I have only used Tropical Traditions coconut flour and recently heard that using another brand made for some rather dry cupcakes in one of my recipes. Perhaps the cupcakes were a tad over baked, perhaps it was the flour - I don't know. But I'll stick with Tropical Traditions. When I'm making cupcakes or muffins in my Kitchen Aid mixer I rarely sift coconut flour, the mixer will take care of any lumps there may be. When making pancakes or anything I stir by hand I sift the flour to make everything blend quickly and smoothly.
I also love Tropical Traditions coconut oil. If you are new to coconut oil you'll find their site to be really informative. You can choose from mild tasting for very strong coconut flavored oils. Coconut oil has many health benefits and just tastes so good that it is what I use most of the time to saute or bake. Even for the very occasional deep frying of onion rings! I always keep a spoonful or two of coconut oil in my cast iron pan when making pancakes. It makes for crispy edges and is a good way to get a bit more coconut oil in.
Flax seed is a great source of fiber and protein and even calcium so that's why I add some to the batter. I like to use a finely milled golden flax from Flax USA. I find huge bags of it at Costco.
Local honey sweetens these pancakes. I've used as little as a scant tablespoon to two tablespoons.
Easy Coconut Flour Pancakes!
Preheat skillet.
Makes six large or eighteen small pancakes.
1/3 cup Coconut Flour
6 eggs
1/2 cup Coconut Oil, melted plus more for cooking the pancakes
1/2 cup Water
Dash Salt - I used either Himalayan or Grey Sea Salt
1 to 2 Tablespoons honey
2 rounded Tablespoons Flax Meal
I melt the coconut oil in my cast iron skillet while measuring all the rest of the ingredients into my mixing bowl.
Combine all ingredients until just mixed. Add another spoonful of coconut oil to your pan and melt.
Drop by spoonfuls onto hot skillet. Let cook until the entire top is covered in tiny bubbles. It won't look dry around the edges like most other pancakes. Slide a metal spatula under the pancake and turn quickly. Cook another few seconds and serve.
I love to drizzle a teeny bit more honey and add a pat of Kerry Gold butter on top (not casein free) on mine but I usually eat them plain.
