There’s only so eggs a gal can eat straight up with bacon or sausage until she gets a little bored (but dammit if they aren’t just so gosh darn convenient). This morning I woke up and spent a good minute and a half standing over a hot skillet with a package of bacon in one hand and carton of eggs in the other before I surrendered. Nope, not today, folks.
Today was a pancake day.
You all know just how much I yearn to find the perfect Paleo Pancake recipe…and while I don’t know if this is The One, I managed to put together an exceptionally moist and fluffy pancake–which is a feat for me because I’ve struck out oh-so-many times when using coconut flour. I mean…just LOOK!
Yes, so light and airy. Of course, I slathered mine in butter and cinnamon…they tasted like little beignets!
Some added bonuses are the super-short ingredient list (good for me and my almost-bare kitchen), complete lack of sugar, high protein content, and ease of cooking. This is honestly the first time I’ve cooked a coconut flour pancake without having to man-handle the damn things off the pan just to flip them over. You can probably personalize it a little bit, too–there’s nothing super original about a plain old pancake recipe–and now that I managed to put something together that isn’t terrible, you can count on some fun variations in the near future 
Ingredients
(Serves 2)
1/4 c Coconut Flour
1/4 t Baking Soda
4 Eggs
3 T Coconut or Almond Milk
Butter or Coconut Oil for Frying
Instructions
Use a wire whisk to blend the coconut flour with the baking soda and remove any lumps. On a separate bowl, beat the eggs and coconut milk until frothy. Combine the wet and dry ingredients and beat with a whisk until smooth. Allow to rest for 10 minutes to let the coconut flour absorb all the liquid.
Heat a skillet over medium heat. Melt some butter or oil (more is better, I started with a generous tablespoon), then spoon the batter into the pan. Don’t make the pancakes too big or they might be hard to flip–about 3 inches across should work well. Cook for 2 minutes or so on each side, then remove onto a plate. Add more butter/oil to the pan as needed. You can cover them in foil and place in a 200-degree oven to keep warm while you finish cooking all of the pancakes.
Serve with your choice of toppings. I like mine simple with butter and cinnamon, but fruit compote or maple syrup would be lovely, too!
Yummyyyy. Anytime I have tried using coconut flour in pancakes they fall apart. Those look amazing; making them in the morning and might just try in the microwave because I’m that lazy
xo Erin
Thanks! Let me know how they turn out, especially if you do them in the microwave…that would be SO much easier
It worked
Only thing I did differently is used Fage (yesterday) and cottage cheese (today) in place of almond milk. They don’t get browned but are super fluffy and amazing 
Like a fluffy cake with butter on top! Great recipe
Made these this morning. I really like the simplicity of ingredients since I was running out of everything (like bananas) but could still make this.
Made these yesterday and love that they only require 4 ingredients I generally have on hand. Very easy and taste great! Good texture for a primal pancake. Thanks for the great recipe!
Surprised my wife withe some of these this morning and she loved them! Thanks for the recipe!