Pancakes, man. Pancakes used to be the scourge of my breakfast options when we started GAPS with Arthur. Mainly because he can’t tolerate any nuts or nut flours. I worked for a really long time to get a coconut flour pancake that I felt had a legitimate pancake texture. I mean, a really long time. Like so long, that by the time I’d figured out a recipe that worked for us, I had kinda forgotten about blogging it. It was working for us, it was my go to pancake recipe. I just forgot about the rest of you guys.
Sorry ’bout that!
Now, I feel the need to disclaim here: this might not be the best pancakes you’ve ever tasted. You might say, I’m sorry, these so called legitimately fluffy, coconut flour pancakes taste anything like a wheaty, gluteny, bisquick pancake. And in that case I will submit. You’re probably right. They don’t taste like a traditional pancake. But… they aren’t traditional. They are made with coconut flour. They are fluffy, fairly light, not too dense & considering we never have any left over I feel confident saying they are pretty.darn.good.
Oh & also! These can be made 21 Day Sugar Detox compliant! Just use a green tipped banana & leave out the tapioca flour. In fact, you can leave out the tapioca flour any time you want. I honestly made these for ages without the tapioca & on a whim one day I threw some in. It changed the texture a bit & I liked it so I kept it.
If you want to know the real magic in these pancakes I will tell you my 2 secrets:
- Cook them in something salty like butter, ghee, duck fat, bacon grease.
- Make them small (like silver dollar pancakes) & use a lower heat. Too high heat will cause them to burn before you can flip em.
How to prepare coconut flour pancakes
- PREP TIME: 5 mins
- COOK TIME: 10 mins
- TOTAL TIME: 15 mins
- AUTHOR: Trisha
- SERVES: 12-15 pancakes
- 1 Banana
- 6 Eggs
- ¼ cup + 3 Tablespoons Coconut Flour
- 1 Tablespoon Tapioca Flour
- 1 teaspoon Vanilla
- ½ teaspoon Cinnamon
- Put all ingredients in a blender.
- Blend on low, stopping to scrape the sides down to make sure everything is well combined.
- Heat a well seasoned or non stick skillet over low-medium heat.
- Pour batter into pancakes that are approx 2-3 inches in diameter to make flipping easier.
- These won’t show bubbles like traditional pancakes but they cook very quickly. You only need about 30 seconds per side before you flip.
- Once you flip them, I like to press them gently. Then flip again.
- Serve while still hot.
And if you happen to have any leftover pancakes check out this super clever idea from Love Love Thing on how to make “homemade cereal”.625