Coconut flour has become increasingly popular thanks to the Paleo and vegan revolution happening at the moment and Im a firm fan of this fab ingredient. Im still exploring recipes of my own with this flour but below are a couple from some fellow bloggers that are not to be missed.
Pancakes are taking on a whole world of their own, no longer is it the traditional versions we have all had come shrove Tuesday, you can now get so many varieties and mixes. The below recipes are great base ones to experiment with. You could add fruits, nuts or even some dark chocolate to the batter during cooking to add another layer of deliciousness.. Go create and enjoy!
Non Vegan –
Coconut Flour pancakes
Prep 10 minutes
Cooking 10 minutes
Gluten Free, Vegetarian (vegan option available)
¼ cup coconut flour, I use Biona Organic
A little coconut oil for frying
¼ teaspoon gluten free bicarbonate of soda (Doves Farm is a good choice here)
2 tablespoons your favourite natural nut butter , I love Pip and Nut Almond butter!
2 eggs, slightly beaten
½ tablespoon honey or maple syrup
1/2 medium banana, mashed
¼ cup Plant milk of choice
In a large bowl mix your Coconut Flour and Bicarbonate of Soda together and set aside.
In a blender or using a bit of elbow grease and a whisk , blend your nut butter, eggs, honey or syrup, banana and milk into a smooth consistency. Add this to your flour mix and combine. (if the mix is too thick add just a teaspoon or so more milk until it loosens slightly but is still thick)
Take a large frying pan to a medium heat, using a piece of kitchen roll wipe the pan with a little coconut oil to create a light greasing.
Take your mix and drop about a tablespoon or more of the mix into the pan into three individual rounds. Allow to settle and you will see bubbles slowly start to appear. Patience is key here!
Taking a spatula or palette knife, carefully lift the pancake and make sure its slightly browned underneath before flipping. You will get a little bit of a splash spill but don’t worry.
Continue to cook for a few more minutes and once you have it looking slightly browned remove and place on your plate.
Serve with pretty much anything you fancy. I love this with a berry compote which you will find on the recipe page , simple and quick to make. Other toppings could be a dollop of coconut yoghurt and some chopped nuts and bananas, if having as a special treat for pudding you could serve with a homemade nice cream… the list is endless!
This base recipe is from the Ambitious Kitchen
Vegan Coconut Flour pancakes
Makes about 4 pancakes
Prep 10 minutes
Cooking 10 minutes
Vegan, Gluten Free
1/3 cup coconut flour
1/3 cup ground flax seeds (or you can use oats, almond flour if you dont have flax)
1/3 cup plant milk
1/4 teaspoon gluten free bicarbonate soda (Doves Farm)
1/3 cup water or non-dairy yogurt
1/2 a mashed banana
1 tablespoon vanilla extract
Pinch of cinnamon or other spice
A dash of sweetener, such as maple syrup or agave
Coconut oil for frying
In a large bowl combine your flour, flax seed, cinnamon or other spice and baking powder together and set aside.
In a blender mix your banana, vanilla extract, syrup, milk and yoghurt until combined and smooth.
Add this wet mix to your dry mix and stir until fully combined removing any lumps.
Heat a large frying pan over a medium heat and wipe using a piece of kitchen roll, a little coconut oil until its lightly greased.
Using a couple of tablespoons drop the mix into 3 or 4 rounds in your pan.
The batter will start to bubble on top a little as its cooks. Carefully peel back your pancake to see if its browned on the underside. If so quickly flip and continue to cook. You will likely get a little over spill but this is nothing to worry about.
After a few minutes your pancakes should be cooked through and ready to serve with a topping of your choice.
Using Nuts, coconut or almond yoghurt and some chopped fruits is a great topping for these, or you can just eat plain as they are so delicious. Enjoy!