Super delicious coconut flour dairy free pancakes
Suitable for babies 7-8 months upwards providing they have no egg allergy.
I whipped up these super delicious coconut flour dairy free pancakes a while back and my boys loved them! The leftovers went into their school snack box the next day.
As much as I wanted to give them these for breakfast I just couldn’t do it as it took me took long to cook them, so we indulged them in the afternoon instead. Coconut flour is very delicate and it’s best to cook at very low temparature and in a non-stick frying pan. Also, if you plan to make a big batch then I highly recommend to use 2 large frying pan at the same time. It took me 1 hour to cook the whole batch in one large frying pan. I should really invest in a second large frying pan!
Coconut flour is growing in popularity as more people discover the health benefits. It is a great healthy alternative to other flours as it is gluten free.
Health Benefits of Coconut Flour
Coconut flour is high in fiber, protein, and healthy fats and is free from wheat and other grains. It is also low in sugar, digestible carbohydrates and calories, and has a low score on the glycemic index. This makes coconut flour a favorite in paleo diet, gluten free eaters including those with celiac disease or sensitive to gluten, those with digestive problems, those who are allergic to nuts, with diabetes, and everyone who enjoys it.
- 2 large free range eggs (room temperature makes a huge difference )
- 1/2 cup of pure coconut milk (only coconut and water) + 2 tbsp water if the milk is too thick to thin it out
- 1 tsp vanilla essence / powder
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- a small pinch of sea salt
- cold pressed coconut oil (as required for frying)
- 1 tbsp maple syrup for a sweeter taste (optional and avoid for babies under 12 months)
- Dry bowl – In a small bowl, combine coconut flour and baking powder.
- Wet bowl – Add the rest of the ingredient in a large bowl and use a hand blender to give it a 3 seconds mix or whisk it by hand.
- Slowly sift the dry mixture into the wet mixture. Lightly mix it until well combined and let it sit for 5 minutes. The batter should be slightly thick, if too thick after 2 minutes then add 1 tbsp of coconut milk at a time then let it sit for an additional 3 minutes. Coconut flour is highly absorbent and needs to absorb the liquid before cooking.
- Heat a large non stick frying pan on medium heat and melt the coconut oil. Once the oil is melted bring the heat down to low. I had my one on the lowest heat. Pour 1 heap table spoon of batter onto the pan for one small toddler size pancake, repeat this step until you have filled up the pan.
- Serve with fresh fruits or berries or maple syrup. We like ours with sliced bananas.