IT’S OFFICIALLY FALL, Y’ALL. And I could not be more excited about it. The leaves, the crisp-cool air, the apple and pumpkin picking, the scarves and coats and sleepy weekend mornings in cozy sweaters and slippers… and these pancakes. So much yes.
To be honest, I’m not much of a pancake girl. I’ll almost always choose waffles over pancakes any day — unless they are these fluffy coconut flour pancakes. These pancakes might actually trump any waffles I’ve ever had (and even these pancakes, which have brie on them (!!)). So you know they’re good.
Even the little one likes munching on them, and I know this because while I was photographing these pancakes, she kept grabbing for the extras until I gave her one and she ran off with it. Then she proceeded to eat the whole thing — well, minus the crumbs that she scattered all over the living room. And the dining room. And the kitchen. Not cool, baby. Not cool.
But the mess was all worth it, because for the next couple of mornings we had fluffy pancakes to enjoy for breakfast. I’ve been trying to experiment more with alternative flours, and while I know I have approximately a billion flours to try, I really love baking and cooking with coconut flour. It works like a dream in pancakes. It’s light, airy, almost powdery, and it gives these pancakes a distinct coconut flavor that I can’t get enough of.
Of course, like most any alternative flour, coconut flour beats to its own drum. The pancakes should be slightly smaller in diameter than you’d normally make them — so, somewhere between the size of a regular pancake and silver dollar-style ones — otherwise, it’s difficult to flip the delicate pancakes over. Also, they can burn quickly, so keep a close eye on them as they cook. The extra eggs in the batter help the pancakes hold together, but it doesn’t leave them tasting egg-y. Instead, they just taste like clouds of coconut bliss topped with maple syrup and love.
And while coconut may not be quintessentially fall, I can’t help but see myself making and eating these pancakes for the next few weekends’ breakfasts — in my slippers and cozy sweater, of course.
Step aside, waffles. You’ve got nothing on these fluffy flapjacks.
- 4 eggs
- ¼ cup milk
- 3 tablespoons coconut oil (liquid state, not solid*)
- ¼ cup coconut flour
- 1 tablespoon granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt
- *NOTE: I melted my coconut oil in a small saucepan over low heat just until it became a liquid. After letting it cool a minute or two, I then added it to the wet ingredients.
- Heat a griddle or large skillet over medium heat.
- In a large bowl, whisk eggs, milk and oil until combined. In a separate medium bowl, whisk coconut flour, sugar, baking powder and salt until well blended.
- Add dry ingredients to wet ingredients; stir with a fork until well combined and no lumps remain.
- Grease griddle or skillet with oil or butter. Drop ladlefuls of batter, a scant ¼ cup each, onto hot griddle. Cook 3 to 4 minutes until small bubbles begin to form on top, then flip. Cook on other side 1 to 2 minutes until cooked through.
- Serve warm with your favorite pancake toppings.