These gluten-free pancakes are made from scratch with coconut flour. They're crispy on the outside and moist in the middle—just like a good pancake should be. Slideshow: Pancake Recipes
How to Make It
In a medium bowl, whisk together the coconut flour, cream of tartar, baking soda and salt. Set aside.
In a large mixing bowl or stand mixer, beat together the coconut oil and honey. Continuing to mix, slowly add each egg until smooth, then add the coconut milk and vanilla. Slowly stir in the flour mixture, until just incorporated. Do not overmix or the pancakes will be chewy.
On a non-stick griddle or large sauté pan, melt one tablespoon of the butter over moderately high heat. When the butter is beginning to foam and brown, add 1/4 cup of batter to the pan. Cook until the edges are brown, about two minutes, and flip, cooking for one more minute. Serve immediately or place on a baking sheet in a 200º oven.
Serve With
Butter, fresh berries and maple syrup.
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Aggregate Rating value: 1
Review Count: 1
Worst Rating: 0
Best Rating: 5
Author Name: Doreen Boley
Review Body: I wish I could give this 5 stars, but the SALT...it RUINED the recipe! You need to revamp this recipe, and LEAVE the salt OUT. UGH! Pancakes are supposed to be sweet, NOT salty! LOL Otherwise, this recipe isn't so bad. I might try it again when I have the urge for pancakes, and leave the salt out myself!
Review Rating: 1
Date Published: 2016-12-18
