The original recipe on Nourishing Days said that although she loves these coconut flour pancakes, her readers are divided – some love this recipe, others hate it. Looking over the recipe, and the photos, I decided it was worth a try, and I’m glad I did. I think the key when making substitutions for familiar foods is to expect a somewhat similar experience, while accepting that it won’t be identical. It’s true for cauliflower-crust pizza; for baked chicken tenders; for oopsie rolls; and it’s true for pancakes.
These coconut flour pancakes are thin and delicate, with a bit of an eggy taste. They are very difficult to flip. In other words, these are NOT wheat pancakes, but topped with coconut oil (or butter) and honey, they are delicious and they do provide enough of the “yippee! eating pancakes for breakfast!” experience that making them is worthwhile.
I adjusted the original recipe very slightly by not adding honey to the batter. Topped with coconut oil and honey, they were definitely sweet enough.
Click for the recipe