Coconut Flour Pancakes
2 April, 2015
By Jenni Madison
These pancakes are all COCONUT made with coconut flour, desiccated coconut, coconut oil, coconut yoghurt and drizzled with our naturally sweet low GI coconut flower nectar, that is a lot of MAGIC in a delicious mouthful.
Fluffy Coconut Flour Pancakes
Prep Time: 15 minutes
Cooking time: 10 minutes
Makes: 10 small fluffy pancakes
4 chia eggs (4 tbs chia seeds and 1 cup of filtered water)
2 cups coconut milk (to make your own coconut milk see recipe on page xxx)
2 tsp vanilla extract
1 tbs coconut nectar
½ cup almond meal or buckwheat flour
½ cup coconut flour
¼ cup arrowroot powder
1 tsp cinnamon
½ tsp pink salt
1 tsp baking powder
2 tbs desiccated coconut
¼ cup clean water
3-4 tbs coconut oil for frying
1. Prepare the chia eggs by placing the chia seeds in a bowl with one cup of water. Set aside for 15 minutes so that it forms a gel.
2. Once the chia gel is ready mix in coconut (or almond) milk, vanilla extract and coconut nectar.
3. Sift the coconut flour, buckwheat flour (or almond meal) , arrowroot, cinnamon, salt and baking powder into a medium-sized bowl.
4. Stir in the desiccated coconut.
5. Add the wet mixture to the dry mixture until the coconut flour is completely incorporated.
6. Grease pan with coconut oil.
7. Using a few tablespoons of the batter prepare into pancake shapes and place into pan. The pancakes should be 2-3 inches in diameter and fairly thick. (Keep the pancakes small for a fluffier result.)
8. 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.
Serve warm with toppings such as:
Coconut Magic coconut flower nectar and banana drizzle. Slice some fresh banana on top of your pancake serve and drizzle with Coconut Magic coconut nectar.
Acai Berry Coconut Ice Cream is also a lovely side serve for the pancakes. The pancake mix will store in the fridge for up to three days, once cooked pancakes should be served immediately.