Hey ya'll - it's time for another Tasty Tuesday: Cooking With Coconuts Blogisode here on Belle of The Desert! I went to Cracker Barrel this weekend and they have a new spring menu item called Six Grain Granola and Pancake Breakfast that is absolutely FABULOUS!!!
It got me to thinking... I wonder if I can make a version of this with coconut flour...? So I began googling and ran across this website that had a recipe for coconut flour pancakes - I tweaked it a bit and voila!
Recipe Notes: Both cow's milk and coconut milk work well in this recipe - I chose coconut milk because I'm not a huge fan of drinking something that is made to make a baby calf gain like a gazillion times it's birth weight in a year... Keep the pancakes small and watch them so they don’t burn.
4 eggs, room temperature
1 cup coconut milk
2 teaspoons vanilla extract
1 tablespoon raw honey or a pinch of stevia
1/2 cup coconut flour
1 teaspoon baking soda
1/2 Himalayan salt
1/2 cup organic granola of your choice
1/4 cup almonds (optional)
coconut oil for frying
Raw honey for topping
Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, honey (or stevia) and vanilla.
In a medium-sized bowl combine coconut flour, baking soda, Himalayan salt granola and almonds - whisk together. Stir wet mixture into dry until coconut flour is incorporated.
Grease pan coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.