Coconut Pancakes II

I just made these pancakes and wanted to share a tip that I think is critical to working with this batter. Because the batter is so thick and dense, I mean come on it has flax meal, coconut flour, and whole wheat flour, the pancakes take MUCH longer to cook. I first made the mistake of cooking them at the same level of heat that you would a standard pancake, which was a mistake. The pancakes were brown on the outside and completely undone on the inside. Then it occurred to me to turn the heat WAY down, and let them cook for much longer. The result was a pancake that takes twice as long to cook but will be done on the inside. These pancakes are fluffy but the texture is much different than a regular pancake so if that’s what your used to it make take a little adjustment. Also the step of whipping the whites(did mine in my stand mixer) is critical to the fluffiness factor. These are a bit more trouble to make but worth it for the added nutrition. I think next time I will try adding just a little more milk than the recipe calls for.

When I added the melted coconut oil to the egg yolk, milk, honey mixture, the coconut oil hardened.  I went ahead and finished the recipe, but the batter was filled with lumps of oil.  How do I keep this from happening?

I tried this and they were so heavy.  I did not add in the shredded coconut and only put a little honey in.  Other than that, I double checked every step along the way.  The batter was very heavy and the pancakes turned out that way as well.  Any suggestions?

Here’s a post on using coconut flour that I wrote: http://www.freecoconutrecipes.com/index.cfm/2009/8/5/How-To-Use-Coconut-Flour. It’ll answer your question and more.

Would love to try this. Why does it take so many eggs per cup of coconut flour?  Is it 4-5 eggs/cup of coconut flour?

Sarah – 
Strange…this must be some computer glich….I’m looking at the recipe above and it clearly says "3/4 cup coconut oil", and there is no kefir or water listed in the recipe!  If it’s not too much trouble, could you copy the recipe into the "comment" section??  I would really love a good coconut pancake recipe!!

Yikes!  I thought these were AWFUL!!  I was wary once the "batter" was made…it was more the consistency of cookie dough.  There was no way to "pour" it onto the skillet.  I had to form the pancakes by hand and kind of spread them onto the skillet.  They turned out extremely dense and flour-y tasting.  And so heavy!  Is it really supposed to be 3/4 c coconut oil??  That seemed like a lot when I was making them.  So disappointing!  I’m going to try the flourless coconut pancake recipe from this website next time.

I’m sure you can use 100 % coconut flour with this recipe, but you’ll probably have to use about 3 eggs at the very least, four or five would be more like it. 

I’ve always found that (at least with baking) you usually need five eggs to every cup of coconut flour, but with pancakes it may be less.

I never heard of “kefir” What is it ???