I have to admit, the star of these pancakes is not the apple. Or the cinnamon.
It’s the subtle sweetness of the coconut milk.
A stroke of genius by Shannon at Nourishing Days, from where I adapted this recipe.
She calls her’s Fluffy Coconut Flour Pancakes.
And oh, are they ever.
Just the right balance of wet and dry ingredients gives these pancakes the perfect texture.
They flipped beautifully, which is the number one factor I look for in pancake recipes.
I kept them small, like she recommends, and eked out three pancakes in a single-fied version of her recipe, with a few changes.
Apple Cinnamon Coconut Flour Pancakes (inspired by Nourishing Days)
Note: this recipe has been adapted to serve one person. The batter will be THICK, not like regular pancake batter. Keep these babies small on the stove. The batter should be enough to make three SMALL pancakes. I left out the tablespoon of sweetener from her recipe because I thought the coconut milk and apple would make them sweet enough, and it did. To make up for the moisture, I added an extra 1/2 tablespoon of coconut milk, which you see reflected below. Enjoy!
- 1 Egg
- 2 TBSP Coconut flour
- 1/4 Cup + 1/2 TBSP light coconut milk
- 1/4 tsp Vanilla extract
- 1/4 tsp Baking soda
- 1/4 Cup Grated apple (about half an apple)
- 1 tsp Cinnamon
- Beat the egg with a whisk until it is frothy. Add in the coconut milk and vanilla and mix again.
- Stir in the coconut flour, baking soda and cinnamon. Let the batter sit for a minute, it will be really thick! Then stir in the grated apple.
- Heat a pan to about medium. Use a spoon to get the batter in the pan. For each pancake, I used about three spoonfulls of batter. You will not see bubbles form on top like regular pancakes. I flipped them when they slid around the pan with a little shake, after about 2-3 minutes.
- These already have a great coconutty flavor, but I also topped with a few drizzles of honey. Get creative!