Coconut Flour Pancakes

I’m always excited when I discover a new plastic-free breakfast option to add to my list. This is my latest addition: coconut flour pancakes. Previously, I had only seen coconut flour sold in plastic bags, and it was one of those ingredients that I basically ignored since I didn’t know what it was. But when I saw it in bulk at a grocery store I don’t usually shop at, I bought some. After I bought it, I looked up recipes that used it. Pancakes were a popular one, so I came up with this recipe based off of some other ones I found. This recipe has the added benefit of being gluten free for those of you who don’t eat gluten. Here are the ingredients you need:

1/2 cup coconut flour
3 tbsp sugar (I used sucanat.)
1/2 tsp baking powder (I usually make homemade baking powder but I found some store-bought stuff in my cupboard so I decided to use it up.)
1/2 tsp salt
6 eggs
1/4 cup melted butter (Or melted coconut oil if you want to make it coconuttier. That is probably not a word.)
1 cup milk (Or coconut milk if you want it coconuttier.)
1/2 tsp vanilla extract (I got it in a little glass bottle.)
1/2 tsp almond extract (Same as the vanilla – little glass bottle.)

Combine coconut flour, sugar, baking powder and salt.

In a separate bowl, whisk together eggs, butter, milk, vanilla extract and almond extract.

Add liquid ingredients to dry ingredients. Mix until combined. Let sit for five to ten minutes. Coconut flour is very absorbent, and needs this time to soak up more liquid.

Melt some butter, coconut oil or some other kind of fat in a skillet over medium heat. I like to use cast iron skillets for pancakes, but my cast iron skillet can only accommodate one pancake at a time. So I use a stainless steel one for pancakes. Fry the pancakes for about two minutes on each side. Serve with maple syrup and butter, powdered sugar and lemon juice or jam. I used maple syrup and butter.