Pancakes! They were a part of every Saturday morning with my family growing up. They featured blueberries, real maple syrup, and sometimes my mom’s homemade strawberry syrup, which is out of this world. Now that I’m a parent I’m amazed by my own parents’ energy for doing this almost every weekend.
I’ve gone through several pancake incarnations since then—protein pancakes, oatmeal pancakes, green smoothie pancakes, and now, finally, coconut flour pancakes, which are pretty much all protein and fat (and maple syrup), and are absolutely delicious! They get this slightly crisp outside and with a buttery texture and that unmistakable coconut moistness (Is it OK that I used that word? I promise it’s a good thing).
I got the recipe from a flyer that came in one of my Thrive Market boxes. It had such pretty photos that I kept it even after I entered the recipe in my online database. I don’t make them exactly like the original recipe, but I haven’t made enough changes to call this recipe my own because it’s great just the way it is. For instance, I don’t add orange zest because I’m lazy and I hate zesting. But it would no doubt be delicious.
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1 pinch salt
- 3 Tbsp coconut oil, plus more for frying
- 1 Tbsp honey
- 3 large eggs
- 1/3 cup milk (I use goat; the original recipe calls for almond.)
- 1/2 tsp vanilla extract
- pure maple syrup
- Mix all ingredients. Coconut oil doesn't have to be melted. Cook by approximate 1/4 cup in coconut oil on medium low heat.
Another thing my parents always did was heat up the maple syrup and put it in a special crystal pitcher. Warm maple syrup on piping hot pancakes is too delicious for words, and I recommend it even though I’m too lazy to do that either. The best I could do was get out a pitcher I would have used if I were going to be all fancy like that.
So cute, right? Thrift store.