When you ask, I listen! I had a girl reach out to me from Periscope asking for a good coconut flour pancake recipe. I can see why! Coconut flour, for some people, has an odd texture. I really like it, but it is very soft and absorbs a ton of liquid, so baking with it can be a challenge. I created this super simple recipe because I wanted it to be accessible for everyone. I love adding all kinds of crazy things to my recipes, but showed restraint here. It paid off, because the result is a simple, yet delicious stack with fabulous nutritionals. You get to eat all four pancakes WITH 1/2 a tablespoon of cashew butter drizzled on top, for under 260 calories. In the same Periscope where I made these pancakes, I talked all about the different baking flours on the market, particularly the gluten-free varieties. To watch: click here.
I always suggest doubling the recipe and making breakfast for two days. It saves so much time!
- Prep Time : 5 minutes
- Cook Time : 5 minutes
- Yield : 4 pancakes
- In a small bowl add the coconut flour through cinnamon. (Add sweetener, if using). Stir until smooth.
- Spray a griddle or pan with cooking spray and heat over medium. Using a large spoon, drop batter four times onto the griddle. Cook for 2-3 minutes per side, or until golden brown.
- Plate and drizzle with cashew butter.