Coconut Flour Pancakes

Let's cook

1. 1

   Respect the absorbency

   Coconut flour absorbs about four times more liquid than wheat flour, which is why this needs six eggs for half a cup of flour. Do not scale it like a normal recipe.

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   This is the one thing to understand. Coconut flour is not a one-to-one substitute for anything.

2. 2

   Whisk and rest

   Whisk everything together until smooth, then rest 5 minutes. The batter thickens dramatically as the flour hydrates.

3. 3

   Adjust after resting

   If it has set too thick to pour, loosen with a splash of coconut milk. It should be thick but spoonable.

4. 4

   Cook small and low

   Make small pancakes, about 3 inches, over low heat. These are fragile and a large one will break when flipped.

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   Small and low. Large coconut flour pancakes fall apart every time.

5. 5

   Flip once, carefully

   Cook 3 minutes until the edges set and bubbles form, then flip gently and cook 2 minutes more.

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