Coconut Flour Pancakes

By Michelle Hanlon Published: May 14, 2013

• Yield: 5 pancakes (approx the size of a teacup saucer)

In the later stages of my pregnancy I have had pancake cravings! I'm not normally one to go for pancakes at breakfast, but the last …

Ingredients

• 1 eggs
• 1/4 cup coconut flour
• 3/4 - 1 cup soy milk You could substitute any kind of milk
• 1 teaspoon Vanilla extract
• 1/2 teaspoon baking powder
• 1/8 teaspoon sea salt
• 1/4 teaspoon cinnamon
• 1/2 apple thinly sliced
• 1/2 banana sliced thickly
• natural yoghurt
• honey

Instructions

1. Place the egg, coconut flour, half of the milk, vanilla extract, baking powder, salt and cinnamon in a bowl and mix until well combined, adding the additional milk in stages to get the desired consistency. Coconut flour works differently to regular flour and can adsorb a lot of liquid.
2. Heat a pan over a medium heat, add a small amount of your preferred oil/butter (I used coconut oil).
3. Pour 1/4 of a cup of pancake batter into pan. Give pan a gentle shake to disperse batter a little and cook pancake for a couple of minutes on each side. Note, these pancakes are tricky to turn over. You need to be patient and gently lift around the sides of the pancake before flipping.
4. Transfer cooked pancake to a plate and repeat for remaining batter, re-greasing pan between each pancake.
5. Once you have cooked all of your batter, you can top the pancakes as you desire. I used honey, apple, banana and yoghurt. To make this topping, put a good spoonful of honey into the pan you just used for the pancakes.
6. Add in the thinly sliced apple and sliced banana and fry for a couple of minutes, turning fruit over during this time.
7. Scoop fruit and honey out of pan and onto pancake stack. Add a couple of dollops of natural yoghurt and an additional drizzle of honey on top and you're ready to enjoy breakfast.

• Course: Breakfast