Fluffy Coconut Pancake

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Like every Sunday, I like to wake up and make pancakes, even lazy. The truth is that pancakes can be super easy to make, some are firmer, others are fluffier and softer, sweeter, lighter…. This recipe was one of the best I’ve ever made! Super cute and fluffy in the mouth!

I have a passion for coconut flour, not only because they are generally richer than regular and refined flours, but because of the sweet touch that it naturally brings in the recipe. They can be a good alternative for those who run with gluten (due to allergies or intolerances), or for those who like to test different ingredients for basic recipes, like me!

I didn’t include any sugar, not even healthy options I usually use, like honey or coconut sugar. In fact, my intention was to see if it would really make a lot of difference if I replaced the honey with stevia, but it didn’t make the slightest difference, so do as you prefer.

This recipe is the one to raise the mood, remember that Sunday is the day to relax, to stay at home in bed and to remember that you deserve a wonderful breakfast to make up for the whole week!

recipe:

Render: 8 pancakes.

INGREDIENTES:

• 4 eggs
• 1/2 mug (cup) of coconut flour
• 1 mug of vegetable milk (or any one of your choice)
• 2 col. vanilla essence tea (no alcohol)
• 1 tablespoon sugar-free grated coconut (optional)
• Pinch of sea salt
• 1 col. of honey or stevia soup (I used liquid stevia 8-10 drops)
• 1 col. of yeast tea
• Coconut oil or butter to pass in the frying pan

ON TOP:

• Fresh or frozen blueberry (blue) (leave it out of the fridge before starting to prepare for defrosting)
• almond or peanut paste

Preparation mode

1. In a medium bowl mix all the ingredients (less blueberries and nuts paste), including the yeast last. Mix well until it forms a very uniform dough.
2. In a frying pan, place coconut oil or butter and leave it on medium-high heat. Use a ladle to put the dough in the frying pan, I usually use 1/2 of those measuring cups for each pancake.
3. With a spatula, turn sideways when the edges are loosening in the skillet and are easy to unglue (2-3 minutes each side).
4. Serve with nuts paste and fruit (or fruit jam)
5. Enjoy!

Prepare yourself for the fluffiest pancakes you have ever had. I have been trying to make gluten free and grain free Pancakes with a good taste forever! a lot of my previous recipes have worked so far, but not like this one!! So, if you also love making pancakes on lazy sundays (or whatever the day), please try this recipe out!

Recipe:

Serves: 8 pancakes.

ingredients:

• 4 whole eggs
• 1/2 Cup Coconut Flour
• 2 TSP. vanilla  (in Alcohol Based)
• 1 cup of vegetable milk
• 1 Tablespoon Unsweetened Shredded Coconut (Optional)
• Pinch of Sea Salt
• 1 col. Tablespoon of Honey or Pinch of Stevia (Liquid Drops 8-10)
• 1 tsp of baking powder
• Coconut Oil or Butter for Frying

ON TOP:

• Blueberry (Blueberry) Fresh or Frozen (Left Out of the Refrigerator Before You Start Preparing to Thaw)
• Almond or Peanut Butter

instructions:

1. in two medium bowls whisk separately the wet ingredients and the dry ones. whisk well then combine both wet and dry ingredients until we come a homogeneous donut.
2. In a Skillet, Grease with Coconut Oil or Butter and Leave on Medium-High Heat. I like to use measuring cups to pour the dough into the skillet.1/2 Cup for each pancake works perfect. Spread out with the back of a spoon (I rather thick pancakes, with 2-3 inches)
3. With a spatula, flip sides only when the edges turn brown and it is easy to flip it.
4. Serves with Nut Butter and Blueberries on Top! Maple Syrup If You Want Extra Sweetness!
5. Enjoy!