Super Fluffy Coconut Flour Pancakes

Coconut flour is a unique alternative to other flours because of its distinct texture and nutritional profile. It’s particularly favored in low-carb, keto, and gluten-free recipes. Here’s a basic recipe for Super Fluffy Coconut Flour Pancakes:

Ingredients:

1/4 cup coconut flour

4 large eggs

1 tbsp melted butter or coconut oil, plus extra for frying

1/4 cup unsweetened almond milk (or any milk of choice)

1 tsp baking powder

1 tbsp granulated sweetener of choice (e.g., erythritol for low carb, or maple syrup)

1/4 tsp sea salt

1/2 tsp vanilla extract (optional)

Instructions:

1.Preparation: In a large mixing bowl, sift the coconut flour to remove any lumps. This step helps in achieving a smoother batter.

2.Wet Ingredients: Whisk the eggs in another bowl. Then, mix in the melted butter or coconut oil, almond milk, and vanilla extract.

3.Combine: Add the dry ingredients (coconut flour, baking powder, sweetener, and salt) to the wet mixture. Stir well until you have a smooth, thick batter. Allow the mixture to sit for a few minutes as coconut flour continues to absorb the liquid and thickens the batter.

4.Cook: Heat a non-stick skillet or frying pan over medium heat. Add a bit of butter or coconut oil to coat the surface. Once hot, drop batter by spoonfuls onto the skillet. Flatten and shape them a bit if needed.

5.Flip and Serve: Cook the pancakes for 2-3 minutes on one side or until small bubbles form on the surface. Flip and cook for an additional 1-2 minutes or until golden brown. Remove from heat and set aside.

6Serve: Serve with your favorite toppings like fresh berries, maple syrup, or whipped cream.