Coconut Flour Pancakes

I love my Almond Flour Pancake recipe. But when Sunday morning arrived,  I went to the pantry to gather my ingredients to make pancakes only to find I was out of Almond Flour! What do you make pancakes from when you're out of almond flour, you ask? Why, Coconut flour of course!

Now, coconut flour is an entirely different beast from Almond Flour or regular wheat flour, for that matter. Coconut flour is very thirsty and requires a large amount of liquid to have the right consistency and not be too dry. But once you understand the liquid to dry ratio you need, coconut flour can be a very tasty and cost effective flour for Paleo/Primal baking.

What are the benefits of coconut flour? Well, I'm glad you asked!



According to a study published in the December 2006 issue of Innovative Food Science & Emerging Technologies, "adding coconut flour to your food intake can significantly reduce your cholesterol levels. It can also reduce your risk of developing heart disease, diabetes and certain types of cancer. "

In addition, a report from the Coconut Research Center states that coconut flour contains more protein per serving than other leading flours, such as white, rye or cornmeal. It contains just as much protein as wheat flour, even though it doesn't contain the gluten protein.

Given all of that gushing over the healthy benefits of coconut flour, you may be wondering how these coconut flour pancakes taste. They were very tasty! Both of the kids cleaned their plates and asked for more. Will I make these again? I will most definitely make coconut flour pancakes again. Both coconut and almond pancakes are very yummy and contain lots of healthy ingredients. I think which recipe I choose to make will just depend on which flavor I'm in the mood for on Sunday morning. Enjoy!

Coconut flour pancakes with shredded coconut and dark chocolate chips

Coconut Flour Pancakes
1/2 C Coconut flour
6 Eggs
1 14oz can coconut milk
1 t cinnamon
1 t baking soda
1 T vanilla
1 banana (could use any purree here like pumpkin, sweet potato, apple sauce, etc.)

Combine all ingredients in a blender, mixing until well blended. Add water by the Tablespoon if needed to blend completely. Heat a griddle to 300F. Pour batter from blender onto griddle forming 4 inch pancakes (pancakes much bigger than that will be hard to flip). Add any mix-ins such as shredded coconut, dark chocolate chips, chopped nuts at this time. Once bubbles form in the batter then break and the edges look dry, flip pancakes. Serve warm with pure maple syrup and fruit or the toppings of your choice!