KETO Coconut Flour Pancakes

These grain free pancakes are delicious with a slight hint of coconut. 

With the Covid-19 pandemic I have been out of work since the middle of March. As a high school cafeteria lady, I was already due to be off all summer.  However,  I didn't plan on being off for an extra 3 months. At first I was glad to be off, because we were moving in April, but now I'm just bored. With boredom came the senseless eating. With senseless eating came weight gain. I'm no longer on my feet for 8-9 hrs per day. So about 3 weeks ago, I decided to finally take control,  start working out at home and changing my eating habits.  Cutting carbs is one way I'm trying to awaken my metabolism. I decided to try using coconut flour and almond flour, instead of wheat flour. 

I did a bit of research about coconut flour and found out that it takes longer for it to absorb liquids and it needs more liquid than wheat flour. Eggs are also your friend when working with coconut flour. They act as the main binder,  so you will be using more eggs, than you would using wheat flour. You need to let the batter sit as well, when using coconut flour. This will help flour absorb some of the liquid and soften up. A few recipes I read suggested letting the batter rest before adding liquids, so your batter won't be thin. Armed with my new knowledge I did a bit of experimenting on my own. These pancakes are very fragile.  You have to watch them closely,  so they don't over cook and dry out. I suggest making a test pancake, to gauge griddle temperature and cook time.

KETO Coconut Flour Pancakes 

4 eggs

1/4 C vanilla almond milk or heavy cream

3 Tbs avocado oil or coconut oil 

1 TBS maple syrup

1/3 C coconut flour 

1/3 tsp baking powder

1/4 tsp fine sea salt

In a mixing bowl, whisk the eggs with the almond milk, oil and maple syrup until well combined. Add the coconut flour, baking powder and salt, whisking until all lumps have disappeared.  Let rest 5-10 minutes.

Preheat a griddle to medium low heat.  Pour 1/4 C amounts of batter onto the preheated griddle. Cook until bubbles form on top of the pancake; about 1 minute. Using a large spatula, carefully flip the pancakes. They are very fragile! Cook for another minute; until golden on 2nd side. Top with butter and your favourite low carb syrup; such as monk fruit syrup (monk fruit activates similar sweet taste buds on your tongue as refined sugar. For that reason I prefer it to stevia or xylitol).