As you may know, I just love pancakes…. of almost any kind. But as I am trying to avoid gluten, I am always on the look out for alternatives. The reviews I got from my first pancake recipe that I wrote about was that it had too many flour ingredients – from brown rice flour, tapioca flour, potato starch, etc. So, this recipe just calls for coconut flour and tapioca flour.
I have tried using almond flour and though I love the taste, I just kept burning them a wee bit. I’ve tried many times and I just did not get it right. So, I have completely given up on them and am now focusing on coconut flour instead. The taste is just amazing and you should try too as it’s also nut-free, grain-free and dairy-free! 😊
- Eggs – 3
- Full fat coconut milk – 2/3 cup, room temperature
- Apple cider vinegar – 1/2 tbsp or lemon juice
- Coconut oil – 2 tbsp or melted ghee or butter, room temperature
- Honey – 2 tbsp or pure maple syrup
- Vanilla extract – 1 tsp
- Coconut flour – 50 gm
- Tapioca flour – 75 gm
- Baking powder – 1 tsp
- Baking soda – 1/2 tsp
- Salt – 1/4 tsp
- Oil or ghee for frying
- Mix the apple cider vinegar into the coconut milk and allow to sit for at least 5 mins. This will give you the “buttermilk”.
- In a mixing bowl, combine the coconut flour, tapioca flour, baking powder and salt. In a separate bowl, whisk together the eggs, coconut milk/vinegar mixture, melted ghee or coconut oil, honey and vanilla extract until well combined.
- Slowly stir the dry ingredients into wet until no flour spots show. Make sure it’s mixed well. Batter will be thick due to the coconut flour.
- Gently spread pancakes into a circular shape beginning in the center – do not spread out too much since they will also spread on their own.
- Cook over medium/low heat until bubbles form. Flip and continue to cook until golden brown.
- Serve warm with maple syrup. Enjoy!