Ever have one of those moments when you realize you’re just absolutely and suddenly starving? Yeah, I just had one. I looked in the pantry and couldn’t find anything I wanted. On the kitchen counter sat a bag of coconut flour and I knew I had eggs in the refrigerator.. Well, one thing just led to another and my coconut flour pancakes were born! That was about 15 minutes ago and I’m munching on them at this very moment as I pluck away at this keyboard, yeah, I’m a mult-tasker. I didn’t measure anything so I’m going to have to take my best guesses. This is far from a finalized recipe but the result of this experiment was just too good not to share! Oh, and they’re gluten free!

Ingredients

• 2 Eggs
• 1/4 cup Coconut flour
• 1/8 tsp Baking Soda
• 1 tsp Vanilla extract
• 2 tsp Sugar
• Pinch of salt
• Milk

I started by beating the eggs, adding baking soda, vanilla, sugar and the pinch of salt. Then blended in the coconut flour. I didn’t measure the milk but instead just added enough until I reached my desired consistency. I cooked the pancakes over medium heat in a non-stick pan. The first pancake I did was a little thick and chunky when I went to pour the batter so I thinned it down again with more milk. Anyway, they turned out pretty good. The coconut flour is a little grainier than regular flour but the flavor and the fluffiness of the pancakes makes up for it. I’m definitely going to return to this recipe sometime to refine it. In the meantime, experiment and enjoy!

This one didn’t turn out the greatest.

Once I got the batter to the right consistency, they poured nicely.

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