1 cup Coconut Flour*
1 teaspoon Baking Soda
½ teaspoon Cinnamon
3 Eggs, lightly beaten
2 tablespoons Coconut Oil, melted
2 teaspoons Maple Syrup
½ teaspoon Vanilla Extract
3/4 cup Coconut Milk, unsweetened
Preheat oven to 250 degrees Fahrenheit.
In a bowl, whisk together the eggs, coconut oil, maple syrup, and vanilla extract. Whisk in the dry ingredients until mostly combined. Add the coconut milk, stir to combine but do not over-mix. If the batter is too dry, add 1 tablespoon of coconut milk at a time to loosen.
Spray a skillet with non-stick spray and place over medium heat. Spoon 1 ounce of batter into the skillet. Cook for a few minutes, until golden brown. Flip and cook until golden brown on the other side. Place on a baking sheet and put in the oven to keep warm while cooking the remainder of the pancakes.
*All coconut flours absorb liquid a bit differently depending on the brand. You made need to adjust the amount of liquid in order to get the right consistency. This is coconut flour used in this recipe.
Photographed by Alli Shepherd.