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Low-Carb Coconut Flour Pancake Recipe

October 25, 2017

Coconut is one of the very healthy flavors and ingredients that is in-demand today. This taste has become more and more popular especially in baked goods and other sweet foods. However, do you know that coconut also adds flavor and creamy texture to savory dishes? Yes, that is correct. Whether you are a fan of it flaked or shredded or prefer to use coconut milk or cream, coconut is a versatile ingredient that can help you seriously expand your repertoire of recipes.

Preparing Flour Pancake Recipe

Pancakes are such a great breakfast treat. When it comes to making coconut flour pancake, there needs to be a fine balance struck so that the finished product is neither too dry nor too soggy, and of course, flatness can be a major obstacle to overcome.

Before starting, make sure that you don’t mix your pancake batter too thoroughly. An overly mixed batter can usually result in a flatter, rather listless pancakes. So, a good rule of thumb is to not worry about leaving lumps in the mixture. In fact, lumps are a good thing!

Another thing to remember is that you won’t be capable to see bubbles forming as much as you would with plain old wheat flour, so I’d suggest using a fork or spatula to gently lift your pancakes before flipping, just to make sure the other side is nicely cooked and browned.

Ingredients:

1/2    cup coconut flour

3    tbsp Swerve Sweetener

1/2    tsp baking powder

1/2    tsp salt

6    large eggs

1/4    cup butter, melted

1/2    tsp vanilla extract

3/4    cup sparkling water

Additional butter or oil for the pan

Directions:

  1. Preheat oven to 200F.
  2. In a large bowl, whisk together coconut flour, sweetener, baking powder, and salt. Add eggs, butter, and vanilla and stir to combine. Add sparkling water and whisk until smooth. Let batter rest a few minutes to thicken. Due to variations in coconut flour, your batter may be too thin or too thick. If your batter is too thin, add an additional tbsp of coconut flour. If too thick, add a few tbsp of sparkling water. Your pancakes may appear flat when cooking on the first side but puff up when flipped.
  3. Heat a large skillet over medium-high heat and brush with vegetable oil or melted butter. Scoop two or three tablespoons of batter onto skillet and spread into a 3 to 4-inch circle. Repeat until you can’t fit any more pancakes into the skillet (you should be able to get 3 or 4 in).
  4. Cook until bottom is golden brown, the top is set around the edges, and a few bubbles appear at the top. Flip carefully and continue to cook until the second side is golden brown. Remove from pan and keep warm on plate or baking sheet in the oven, while repeating with remaining batter.