I’ve tried many versions of gluten-free pancakes, most using gluten-free flour which is a combo of starches like tapioca, rice, potato and other ingredients. while they may be gluten-free, they are loaded with carbs. Coconut flour on the other hand, is low carb. It’s made from ground coconut flesh and is a by product of making coconut milk and oil. It tastes like coconut but is still quite mild.
I recommend cooking these on well-seasoned cast iron or even a steel saute pan which can be found at restaurant supply stores and also stores like Sportsman Warehouse or Cabelas or Bass Pro Shops.
These pancakes are not stiff like other gluten-free items tend to be. Here is the recipe:
- 2/3 c coconut flour
- 1/2 banana
- 1/4 c butter
- 3 large eggs
- 3 tbs milk
- 1/4 tsp vanilla extract
- 1 tsp baking powder
- 2 tbs coconut palm sugar
- pinch salt
- coconut oil and more butter for cooking
- In a large bowl add all dry ingredients, mix well.
- Add wet ingredients at once and beat with a whisk until well-combined.
- To a skillet heated to medium, add some coconut oil and butter, swirl around then add about 1/2 cup of batter, you can press it down a bit or help it to stay round.
- Carefully flip when the edges are showing some gold brown color, then can be difficult to flip because of the loose batter on the un-cooked side of the coconut pancake. Have no fear!