I’ve never had a bag of coconut flour that I was able to get threw before it expired. I’m ashamed to admit it. But you use such a small amount it’s so difficult to get through the whole bag! Coconut flour has this remarkable ability to soak up so much liquid…it’s fascinating. To me at least.
Coconut flour is made out of dried and ground coconut meat. It’s a favorite among paleo dieters as it’s not really a flour or grain, and of course gluten-free. It’s also high in fiber, protein and healthy fats.
That being said, having these pancakes for breakfast will give you lots of energy, and keep you full for longer. So what are you waiting for…let’s make some pancakes!
Coconut Power Pancakes with Blueberry Compote
Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0
Makes 6-8 pancakes
1/4 cup coconut flour
1/4 tsp baking powder
1/8 tsp baking soda
pinch pf sea salt
1 small ripe banana, mashed
2 tbsp peanut butter
1 tbsp coconut oil, melted
2 tbsp honey
1/4 cup coconut milk
1 tsp vanilla extract
1/4 cup fresh or frozen blueberries
2 tbsp maple syrup
2 tsp water
In a medium bowl, sift together the coconut flour, baking powder, baking soda and salt.
In another bowl, whisk the eggs then add in the remaining ingredients and stir to make sure everything is well mixed.
Pour the wet mixture into the flour mix and fold with a spatula. The batter will be quite thick.
Warm up your frying pan on medium-low heat, and brush with some coconut oil. Once it’s warm spoon on a heaped tablespoon of batter for each pancake and spread out to make the pancakes about 3/4cm thick, and around 7cm diameter. You can make them smaller, but if you make them bigger they may be too difficult to flip.
Once browned flip carefully to finish off the other side.
While the pancakes are cooking, make the blueberry compote by mixing all the ingredients in a small saucepan and cook over medium heat for a few minutes until a lovely sauce forms.
Serve the pancakes with some sliced bananas and blueberry compote and maple syrup for extra sweetness.