Savory Coconut Pancakes

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Hubby was experimenting in the kitchen and he came up with a recipe for super simple savory coconut flour and egg pancakes. I have to admit that I was pretty dubious when he started throwing everything together, but the pancakes ended up tender and tasty!

Here’s what he gathered to make two 8-inch pancakes:

  • 3 eggs
  • 2 tablespoons of coconut flour (amount varies by brand & how dense you want the pancake)
  • Kosher salt
  • 1 tablespoon of butter

Here’s how he made them:

He grabbed three pastured eggs out of the fridge…

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…measured out the flour…

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…and beat them together with a pinch of salt.

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Then, he melted ½ tablespoon of butter over medium heat and poured in half the batter.

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After about 2 minutes, he flipped it over…

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…and cooked it for another minute or so to finish it off.

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He repeated the same steps with the rest of the batter to make another flapjack.

The pancakes tasted pretty good plain, with a springy texture and just a hint of coconut…

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…but he opted to top it with leftover slow cooker pork pot roast and sliced avocado.

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Super-simple and tasty. Next time, I might add a little baking powder to lighten them up a bit more, but they were yummy without it.