These soft and fluffy coconut flour pancakes are so quick and easy to put together!
¼ cup / 28g coconut flour
3 eggs large
2 tablespoon butter or coconut oil melted
6 tbsp / 84ml almond milk or coconut milk, unsweetened
1 teaspoon baking powder
1 teaspoon vanilla extract
1 tablespoon powdered sweetener optional
more melted butter / coconut oil for frying
Beat the eggs with a balloon whisk or with an electric mixer until frothy. Add the rest of the ingredients and beat until you have a smooth batter. Let the batter sit for a couple of minutes so the coconut flour can absorb the liquids.
Melt butter or coconut oil in a skillet or non stick frying pan over a low heat. Use 2 tablespoon of batter for 1 pancake and spread out using the back of the spoon. Two to three pancakes per pan. Pancakes should be approximately 4 inch / 10 cm in diameter.
Fry the pancakes on low heat until bubbles form on the top, about 3 minutes. Don’t move them during this time. Then flip and cook for a further minute. Please don’t be tempted to rush this and increase the heat or you risk burning them.
Repeat until all batter is used up. The mix makes 8 pancakes.
more instructions please visit: https://sugarfreelondoner.com/coconut-flour-pancakes/