Many of us are crazy-busy in the mornings, between getting the kids ready for school and ourselves ready for work, so we want to be able to grab something quick and run out the door.
But weekends are a different story – we can take a few extra minutes to make a more hearty breakfast, and pancakes are a great way to start off the day.
The best thing about pancakes is that you can choose how many or how few you want to eat based on the quantity of the batter you make, and you can also make them bigger or smaller, depending on whether or not you are feeding yourself or your children.
In spite of this, some folks are swayed from making pancakes, muffins, and other baked goods because the result tends to deflate. To prevent deflation, simply add an extra egg to the recipe, as eggs provide structure.
For pancakes that have passed the deflate test, check out this easy-to-whip-up recipe.
Preparation 5 Minutes | Cooking 10 Minutes | Difficulty 1/5 Stars | Servings 8-10 Pancakes |
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Coconut Flour Pancakesingredients ● 2 tbsp. extra virgin coconut oil  |
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make it
1. Cream together the coconut oil and honey. Add the eggs one at a time.
2. Add the coconut milk and vanilla. Mix until smooth.
3. Add the coconut flour. Mix until smooth.
4. Add the cream of tartar, baking soda and salt.
5. Do not overmix. Overmixing will cause the baking agents (the cream of tartar and baking soda) not to work.
6. Use a ladle to pour a small amount of batter into a greased crepe pan on medium heat.
7. Flip when the bottoms turn light brown. (These pancakes don’t bubble like regular pancakes do.)
8. Serve immediately with maple syrup, if desired.
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