I swear pancakes get more and more delicious every time I make them. Seriously, every Sunday I say to myself: “Okay, now THESE are the best pancakes I’ve ever made…” But honestly, anyone who’s ever tried cooking or baking with coconut flour knows how tricky it is, and how an entire batch of batter can be wasted if you use only slightly too much liquid. I’ve gotten my basic recipe down to a science now, and they’re only getting better with practice!
This recipe is for basic chocolate coconut flour pancakes, using raw cacao powder. Cacao powder is chuck full of health benefits, including vitamins, minerals and antioxidants that promote cardiovascular health; it has also been linked with improved digestion and can enhance physical and mental well-being. Raw cacao powder is the unprocessed version of chocolate, so the flavor is slightly more bitter than your regular cocoa powder. However, paired with the sweet coconut flour, these pancakes are utterly delectable, moist and fluffy, perfect to tame that chocolate craving without the guilt.
You will need:
3 tbsp coconut flour (I use Bob’s Red Mill)
1 tbsp raw cacao powder
1/4 tsp baking powder
1 large egg
1/4 cup carton egg whites
1/4 cup + 1 tbsp coconut milk, or milk of choice
1/4 tsp vanilla extract
sweetener of choice, to taste (I used about 4 drops liquid Stevia)
Preheat a skillet over medium heat and melt a little coconut oil to coat the bottom.
In a mixing bowl, sift the coconut flour, cacao powder, and baking powder, then whisk to combine.
In a separate bowl, add the egg, egg whites, milk, vanilla extract and sweetener and whisk until combined.
Pour the wet ingredients into the dry, and whisk until the flour absorbs the liquid and the batter is completely smooth. There should be no chunks of flour remaining.
Let the batter sit for 3-5 minutes so the coconut flour can fully absorb the liquid.
Turn the heat down to medium-low and pour a heaping 2 tbsp of the batter onto the center of the pan, using the back of a spoon to make them round, but DO NOT spread the batter out very thin. Each pancake should be 2-3 inches in diameter, at most.
The trick to fluffy pancakes is to NOT spread the batter out thin, but keep the pancakes small, thick, and cook “low and slow.” Meaning, let each pancake cook on low heat for 3-4 minutes on one side, or until the bottom is fully cooked at the top begins to look “set.”
Once the bottom is fully cooked, flip and cook on the other side for another minute or so, and DO NOT press down on the top of the pancake. Your pancakes will just flatten!
Repeat with the rest of the batter until it’s gone!
I topped mine with my Raw Caramel Coconut Ganache, kiwi slices and Antidote Coffee and Cardamom chocolate chunks (aka, heaven).