Coconut Flour Pancakes

Weight: 131.4

Phase 3 and 4 combo

picture from The Unrefined Kitchen

I have gotten on a coconut flour pancake kick. It's phase 3 and phase 4 safe. I use different recipes and since I am not a very patient cook I acutally mix the ingredients in my smoothie blender and pour it onto an electric grill. I refridgerate a portion and freeze a portion. I usually use blueberries with sugar free pancake syrup for a topping. I've noticed you have to make them small to flip them so I'll post different recipes from different sites since everyone seems to make them a little different.

This recipe is from Nourishing Days:

Fluffly Coconut Flour Pancakes

Recipe Notes: Both cow and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.

Ingredients

• 4 eggs, room temperature
• 1 cup milk (raw cow’s or coconut both work)
• 2 teaspoons vanilla extract
• 1 tablespoon honey or a pinch of stevia
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• coconut oil or butter for frying

Directions

1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
3. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
4. Serve hot with butter, coconut oil, honey, syrup, or fruit.

Savory Coconut Pancakes
from nomnompaleo.com

 

• 3 eggs
• ¼ cup coconut flour
• Kosher salt
• 1 tablespoon of butter

1. Beat the eggs and coconut flour together with a pinch of salt.

2. Over medium heat, melt ½ tablespoon of butter in an 8-inch cast-iron or nonstick skillet.

3. Pour in half the batter. When the edges turn golden brown (about 2 minutes), flip the pancake over and cook for another minute or so.

4. Repeat with the remaining batter.

 
(Makes two 8-inch pancakes)

Check out Nom Nom Paleo for lots of great pictures on how to.
Finally from The Unrefined Kitchen:

Coconut Flour Pancakes

Ingredients:
5 eggs
1 cup unsweetened applesauce or pear sauce
1/2 cup sifted coconut flour
1 tsp. baking soda
cinnamon to taste (I do a pinch)
1/4 cup butter or coconut oil, melted
1 tsp. vanilla
2 Tbsp. honey (optional)
(Optional) add-ins such as berries or dark chocolate chips

Directions:
1. Heat large skillet or pancake griddle. (I heat a griddle to 325 degrees.)
2. Mix all ingredients together except add-ins. Mix with electric mixer or immersion blender. Let batter sit for 5 minutes so that it will thicken.
3. Carefully fold in berries or chocolate chips or other add-ins.
4. Grease griddle or skillet with butter or coconut oil.
5. Use 1/4 cup measuring cup to ladle pancake batter onto hot griddle or skillet.
6. Cook 3-4 minutes per side (if set at 325) or until it bubbles and is easy to flip.
7. Flip pancakes and cook for another 3-4 minutes.

*Serve with butter, pure maple syrup and fresh fruit. Enjoy!