These are some of the best gluten free pancakes I've ever tried. I discovered this recipe simply because I had a container of coconut flour I had used to make a gluten free cake. Needing to use the rest of it, I've been experimenting with other recipes.
The ratios look off, but this recipe is great for 2 people for breakfast. Coconut flour is a very thirsty flour, so it does need that high a ratio of eggs and milk. They are still light and fluffy, but a little grittier than normal pancakes.
- 2 eggs
- 2 tbsp coconut flour
- 1 tbsp milk
- ⅛ tsp baking soda
- ⅛ tsp cinnamon
- ⅛ tsp nutmeg
- 2 tbsp dried coconut
- 1 tsp honey
- Mix together eggs, milk, baking soda, cinnamon, nutmeg and honey
- Add coconut flour and dried coconut, mixing thoroughly until fully combined
- Heat skillet with butter. Cook pancakes, flipping once when they begin to bubble.