Coconut flour pancakes
Gluten-free and high in fibre. Coconut flour drinks up far more liquid than wheat, so the ratios here are not a typo.
- Time
- 20 mins
- Yield
- Makes 8 small pancakes
What you need
- 60g Sana Amnis coconut flour
- 4 eggs
- 180ml milk of your choice
- 1 tbsp Sana Amnis cold-pressed coconut oil, melted, plus more for the pan
- 1 tsp baking powder
- A pinch of salt, honey to serve
Method
- 1
Whisk the eggs, milk and melted coconut oil together until completely smooth.
- 2
Add the coconut flour, baking powder and salt. Whisk hard — coconut flour clumps if you are gentle with it.
- 3
Leave the batter to stand for 5 minutes. It will thicken noticeably as the flour absorbs the liquid; this is what should happen.
- 4
Heat a little coconut oil in a non-stick pan over medium-low. Spoon in small rounds — these are more fragile than wheat pancakes, so keep them modest.
- 5
Cook for 2–3 minutes until the edges set and bubbles hold, then turn carefully and give them another 1–2 minutes.
