Nourie’s Coconut Flour Fluffy Mini Pancakes Recipe

Gluten free, sugar free, dairy free, SIBO friendly!



High in fibre, low in bad stuff, it doesn’t need to be pancake day just for you to enjoy these bad boys.

Extra enjoyable on a Sunday morning 😉

Coconut flour cake ensemble kit



Ingredients:
2 eggs
200ml milk of choice (I used 🥥)
1/2 tsp vanilla extract
1 tbsp maple syrup
2 tbsps coconut oil
3 tbsps coconut flour
1 tsp bicarbonate of soda
1 tbsp stevia or natural sweetener
1 tsp sea salt

  1. In a large bowl, whisk together all the wet ingredients first till even.
  2. Slowly whisk in the dry ingredients, starting with the coconut flour. Whisk altogether till even.
  3. Your mixture should look less liquidy than a traditional pancake mixture, kind of like wet sand.
  4. Grab a non stick pan and leave it on medium high heat for 2 minutes. Grease pan with 1-2 tsps of coconut oil. Turn heat down to medium.
  5. Roll a small ball with the batter, almost the size of a ping pong ball in your hands. Flatten it out slightly and gently – be quick as the heat in your hands may disintegrate the batter if you hold it for too long!
  6. Carefully place the flattened batter into the pan. Gently press down on the flattened batter/pancake and watch till the edges start to go golden/brown. Make sure to press gently in the middle as the centre can sometimes not cook as quickly as the edges. I find 2 minutes per side is enough.
  7. Carefully flip to the other side using a spatula. Coconut flour does break easily, so don’t worry if your pancake has broken in half while handling it. Repeat step 6 and leave cooking for approx 2 minutes.
  8. Top with almond butter, maple syrup, berry compote (scroll down my posts for my homemade berry compote/jam), lemon and natural sweetener, or as is.

    Enjoy!

Some notes on my mini pancakes:

1)To improve the integrity of each pancake, it’s best to refrigerate the batter for at least an hour or so.

2) don’t use too much oil to fry the pancakes..1-2 tsps once is enough, don’t reload for each batch you try. Otherwise you end up with some crispy ting (unless that’s what you want).

3) you can use baking powder instead of bicarbonate of soda if that’s what you have in your pantry today.

4) if you want whipped coconut cream, you gotta get yourself @biona full fat coconut cream (all good health stores, not Holland & Barrett), keep it at the back of your fridge overnight, and then whip using a hand blender.

5) these pancakes go really well with any toppings!

6) they refrigerate well, however try to make what you need rather than cook and then store in the fridge. If you do refrigerate them, either eat them cold or gently heat them up on a frying pan or in the oven on 200c for 3/4 mins max (it may loose some fluffiness) – I wouldn’t risk microwaving them as I suspect they’d fall apart.

🥞🍓😋😍

#pancakeday #shrovetuesday

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