Updated on April 16, 2015 with new photos and extra tips
Breakfast motivates me to roll out of bed. Kinda. It’s a well known fact that I have a pancake fetish, but also that I am a ridiculously early riser. I suppose that makes me a morning person then.
If I were transformed into a pancake, it’d probably be this stack of Coconut Flour Pancakes. Coconutty, healthy, simple, and versatile. A basic pancake waiting to be topped with whatever you fancy that morning. Maybe topped off with some hot haupia sauce, Hawaiian style. Man, do I miss that place. There was this one day during my vacation in Oahu where I had pancakes with haupia sauce for two consecutive meals. Not sure what haupia is? Take a wild guess… Starts with a C and ends in ‘nut’. To this day, friends and family still question my obsession for pancakes. Pancakes = cake for a meal. Done deal.
Coconut flour is magical. It’s gluten free, meaning over-mixing doesn’t exist, and is only needed in small quantities as it soaks up tons of moisture. Where a ¼ cup of all purpose flour is needed for a single serving of pancakes, only 2 tbsp of coconut flour is needed here. (Edit: Depending on the humidity, you may need up to 1 tbsp more coconut flour.) The 2 tbsp of coconut flour has less calories and carbohydrates, more fibre, protein, and iron than the ¼ cup of white flour. On top of that, coconut flour is naturally sweet, so the extra sweetener can be omitted from the batter. On days where I want to limit my carbohydrate intake, these pancakes are my go-to meal. They have the fluffy and soft texture of a classic buttermilk pancake, and keeps me full for hours without weighing me down. A healthy breakfast will not only enable your body to function at it’s best, but will also boost your mood and outlook on the day. These pancakes can even make a Monday morning exciting.
This pancake recipe is a breeze to make. Even as a person who is much too lazy to cook in the morning on weekdays, I have managed to whip up these coconut flour pancakes in under 10 minutes. It’s also a single serving recipe, meaning sharing is “not applicable”. There is no excuse not to make these pancakes. “It’s too late!” Then have them for dinner. If anyone is trying to stop you, tell them Rachel approves.
Tips for perfect pancakes every time:
- Whisk the egg until very pale yellow and triple in volume. All the added air is what gives the pancakes a fluffy texture.
- The batter should be thick enough to hold a ‘stiff peak’ for a few seconds before slowly loosing shape. If you add too much flour and it gets too dry, add a little splash of milk to loosen it back up; this recipe is very forgiving.
- It is better to cook these low and slow to avoid uncooked centers. Tap the top of the pancake with your flipper and if it feels firm, it’s ready!
- 1 egg
- ¼ cup milk of choice
- ¼ tsp vanilla
- ¼ tsp liquid sweetener of choice*, optional
- 2 to 3 tbsp coconut flour
- ¼ tsp baking soda
- A tiny pinch of pink salt
- In a small bowl or tall measuring glass, beat eggs with an electric whisk until pale yellow and triple in volume.
- Add milk, vanilla, and sweetener to eggs and whisk until combined.
- Add 2 tbsp coconut flour, the baking soda, and salt over the egg mixture and mix well until thoroughly combined. The batter should have a "stiff peaks" consistency. If not thick enough, add extra coconut flour 1 tsp at a time (maximum 1 tbsp more).
- Heat a non-stick frying pan or skillet over high heat. Spoon about 3 tbsp of batter per pancake and spread into a circular shape. It will be very thick so it is necessary to manually spread out the batter. Lower to medium heat.
- Cook for about 2 minutes, or until bubbles remain on surface and the bottom is golden brown. Carefully flip pancake over with a spatula (they will be soft!).
- Cook other side until golden brown and centre of pancake does not jiggle when lightly tapped with a spatula. Serve warm.