Whether you're gluten-free or just looking for healthy breakfast recipes, prepare to fall in love with these pancakes. They're super soft and tender, with just a hint of sweetness. Still not convinced? All you questions answered, below.
So, what's so great about coconut flour anyway?
SO MUCH. First of all, it's gluten-free, so it's perfect for you gluten-sensitive people. Secondly, it's high in fiber and protein, something regular old flour doesn't provide. It's a super dry flour, so even though it's more expensive than flour, you can use a lot less of it.
Does it taste like coconut?
Barely! You might detect the slightest hint of coconut flavor, but it's not overpowering. Topped with fruit, powdered sugar, or maple syrup, it's unlikely you'd be able to taste it at all.
Do I HAVE to whip the egg whites separately?
Nope! Be warned, though: if you don't whip your egg whites, your pancakes will be quite flat. Coconut flour is incredibly dense, so we like folding in whipped egg whites so they can be a little more fluffy. They'll be delicious no matter what!
I'm having trouble flipping these. What do I do?
Don't worry, we've been there! First of all, make sure your pan isn't too hot. These lil guys need low to medium low temps to cook correctly. Secondly, try making them smaller. I know it's tempting to make one big pancake that fills your pan, but try instead making 3 smaller ones, they'll be way easier to flip!
What should I top these with?
Whatever you want! These pancakes taste great with berries or bananas, a dusting of powdered sugar, or the classics: butter and maple syrup. 😎
