We love pancakes. Really…who doesn’t love pancakes? I had been making sourdough pancakes when we wanted a special treat for breakfast…sometimes I just need a break from eggs. However, my body wasn’t loving the wheat as much as my taste buds do. Even though the wheat is fermented and much, much easier for my body to digest, my sinuses would still get inflamed from eating the wheat. So, gradually we have cut out all wheat. My sinuses are happier, but my mind and taste buds still crave fluffy cakes!

I found a Paleo coconut flour pancake recipe a few months back and thought they tasted bland and were dry, dense and didn’t have the fluffy texture my tongue was looking for. So, after 3 tweaks I finally got it right. The yogurt gives it the slight tartness that I love with buttermilk pancakes. Topped with a generous amount of butter and a little grade B maple syrup, these cakes are fluffy and tasty just like the Bisquick cakes I had as a child! (But, without the processed wheat, refined oils, additives and HFCS “pancake syrup”.)

Coconut Flour Pancake Recipe     *Serves 2-3

4 Pastured Eggs

3 Tablespoons Good Quality Yogurt

1/4 Teaspoon Unrefined Sea Salt

1/2 Tablespoon Organic or Homemade Vanilla Extract

1 Tablespoon Grade B Maple Syrup (optional)

1/4 Cup Organic Coconut Flour

Dash of nutmeg (optional)

1/4 Teaspoon Baking Soda

2 Tablespoons Pasture Butter (for cooking)

In medium bowl, beat eggs until slightly fluffy. Add yogurt, maple syrup, vanilla and sea salt and blend well. Mix in coconut flour, nutmeg and baking soda until batter is smooth. Let batter sit for 3-5 minutes. Letting it sit will allow the coconut flour to absorb the liquid.

Heat a cast iron skillet on medium-low heat. Once the cast iron is hot add 1 tablespoon of butter to the pan. Once butter is melted, spoon about 2 tablespoons of batter on the hot pan, with a little space for spreading between cakes. Let cakes cook for 1-2 minutes. When the edges are slightly browned, flip cakes and cook an additional minute. Transfer to a warm plate while you cook the rest.

Serve with pasture butter, fresh organic fruit or grade B maple syrup. Proceed to let your taste buds dance and sing!

These cakes are even great when reheated in the toaster oven. I do it on 325 for about 3-4 minutes. I’ve also made them into blueberry pancakes. When you drop the batter on the hot pan, let the cake cook for about a minute and then gently place 4-5 blueberries in each cake. Flip when the edges start to brown. This will warm the blueberries, but not cook or dry them out. You can also add other fruit or flavorings. Next I’ll try banana/walnut. 🙂