Recipe: Coconut Pancakes

The beau's mother brought me a package of coconut flour from North America, so yesterday I had my first chance to play with its primal potential. First on the list - coconut pancakes!


Note - coconut flour tends to create dry pancakes as the flour is completely de-fatted, so be generous with your coconut oil and stingy with your cooking time.

Coconut Pancakes

Ingredients:

50g coconut flour
4 pastured eggs
3T melted coconut oil (plus extra for frying pan lubrication)
1/2 cup (or so) water


Method:

1. Combine flour and eggs in a large bowl.

2. Add oil and stir well.

3. Gradually add water to the mixture whilst stirring, until the consistency is just shy of runny. (You could try going for a runnier mixture, but this will make your pancakes even more fragile)

4. Add a generous blob of oil to your frying pan and heat until oil is about to sizzle.

5. Spoon desired amounts of mixture into the pan and press/stretch into flat shapes.

6. Leave to fry until base is firm and edges begin to brown.

7. Flip pancakes carefully, washing for splashing oil. Allow to cook until other side has browned and centre is firm.

8. Remove from heat and serve immediately, or keep warm and covered (trap steam to maximise moisture level of pancakes).


Sensational served with fresh or defrosted fruit (defrosted has the bonus of resultant juice being used to add more moisture to the cakes), dollop dairy cream, grated 100% cacao solids, and maple syrup if you consume sugars.

Variant - Cocoa-Nutty Coconut Pancakes:



In place of the straight coconut flour, use 30g coconut flour, 20g almond flour, and a tablespoon of unsweetened cocoa powder. Yum!




UPDATE: 4th Feb, 2010

I just made another batch of coconut/almond pancakes, but this time the ingredients & ratios were thus:

15g almond flour
15g coconut flour
1T macadamia nut butter
2 large pastured eggs
2T water

The macadamia butter added back some of the oils wrenched out of the nut flours in a more effective way than by adding coconut oil back into the mix. The batter was smooth and a bit runny - runny enough to pour into the pan, and just thin enough to really fluff up, with bubbles reaching the top of the cooking pancake and everything!


(Ooooh, bubbles!!)


Utterly divine, and served savory with cream cheese for variety! (Apologies for the effects of over-heated butter - I dry my hair while my breakfast cooks, so I was a bit far away to notice it starting to brown!)