One recipe of ours that seems to get some flack are our pancakes. We have had quite a few people write to us saying that they didn’t come out right. The common complaint is that the batter is too thick. Since we do not want anyone to be unhappy with any recipe that we post, we decided to revisit our pancake recipe to make a few minor adjustments in an effort to resolve any issues.
I really wanted to see if the pancakes would work out okay without coconut milk, and just using water. Since the pancakes use so little liquid, I was really hoping they would work fine with just water. If you aren’t using coconut milk in your home for anything besides making these pancakes, then it would be a bit of a waste. I also wanted to try out a recipe without any added sweetener. The vanilla in the recipe will give a hint of sweetness, but typically pancakes are eaten topped with something sweet, so why add sweetener to the pancakes themselves?
The pancakes worked out great with the simple recipe changes, however they had the same consistency as the previous ones we made. I wasn’t really going for a change in consistency, because I knew we were happy with the consistency the last time we made them. I really was just looking to change the recipe so that it was a bit more simple, and without sugar.
We have made these pancakes with slight modifications twice this fall, and each time they came out great. A few things we took note of for those struggling with this recipe…
1. Coconut flour tends to be dry. That is why the use of so many eggs is needed. They are not conventional pancakes, they aren’t going to have the same consistency of conventional pancakes.
2. It helps to cook them in a non stick frying pan. We have made them in a cast iron, but it really helps to use the non stick. Our favorite non stick frying pan is non toxic by Healthy Earth. It is wonderful and we actually got it for an awesome price at Marshalls.
3. Use lots of butter or coconut oil to cook them. This makes them super yummy as well as help with the cooking.
We really enjoyed these pancakes. They are a nice grain free treat breakfast to have every once in a while.
- 1/4 cup coconut flour
- 4 eggs
- 1 tablespoon water
- 1 tablespoon vanilla extract
- 1/4 teaspoon baking soda
- A pinch of salt
- In a medium sized mixing bowl, blend eggs, vanilla, water, salt, and baking soda with a hand mixer.
- Pour coconut flour into mixture and continue to blend until batter is smooth.
- In a non stick skillet, heat 1 tablespoon grass fed butter over medium heat.
- Pour batter into skillet using a large soup spoon.
- Let pancakes cook for 1-2 minutes, flip, and cook for a remaining 1-2 minutes. Pancakes will be ready to flip with the batter is firms up slightly. If the pancakes are still too runny, allow them to cook a bit longer before flipping.
- Serve with your choice of topping.