Inspired by Eleanor Ozich’s cookbook, My Petite Kitchen. This is a recipe where the light fluffiness of coconut flour really comes into its own. Feel free to serve with your fave pancake accompaniments.
Enough for 1
Takes 20 minutes
20g (3/4oz) coconut flour
30g (1oz) coconut oil , melted & extra to cook
80g (1/3cup) milk
fruit + cream, to serve
1. Combine coconut flour, oil, eggs and milk in a jug or bowl. Whisk until smoothish.
2. Melt a little more coconut oil in a small frying pan on a medium high heat. Add about 1/3 of your batter and cook for a few minutes until the mixture is starting to bubble and looks cooked around the edges.
3. Carefully flip with a spatula and cook on the other side for another 30 seconds or so. Just enough to brown it.
4. Remove the pancake and place on a warm plate while you make the remaining two pancakes.
5. Serve with cream and fruit.
no coconut flour – make my paleo pancakes instead using 2 eggs and 4 tablespoons almond meal per person and skipping the milk and melted coconut oil.
no coconut oil – butter!
savoury pancakes – use salted butter instead of oil and serve with savoury accompaniments. I love baby spinach and mayo.
short on time – serve berries with coconut cream.
Shelf Life / Storage
Best when hot from the pan. Leftovers can be refrigerated for a few weeks. Just reheat in a pan with a little oil. Not as good as fresh but still edible! Can be frozen.
Waste Avoidance Strategy
coconut flour / coconut oil – keep them in the pantry.
eggs – will keep in the fridge for weeks or use for another meal.
milk / cream – freeze it or use for another meal.
fruit – use for another meal.