I love breakfast food, especially pancakes! Unfortunately, I don’t like the time that it takes to make them. The process of making the batter is fairly quick but standing around and flipping the pancakes every few minutes can feel like forever. I also have noticed that coconut flour pancakes don’t flip well and have to be smaller. So what’s my solution? Bake the pancakes in the oven!
*These pancakes will be a little denser than regular pancakes though because they can’t be as runny to keep a shape in the oven. Also, they are a tad darker because of the cinnamon and vanilla. If you want them to be a little sweeter try adding extra vanilla, honey, or cinnamon.
Makes about 8 large or 10 medium sized pancakes.
Prep. Time: 15 minutes
Total Time: 30 minutes
- 2 eggs
- 1/3 cup melted coconut oil
- 1/4 cup coconut milk
- 2 T. vanilla
- 3 T. honey
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/3 cup coconut flour
- Pinch of salt
- Blender or food processor
- Measuring cups and spoons
- Baking sheet
- Parchment Paper
- Preheat the oven to 350°F.
- Measure and place all the wet ingredients into the blender.
- Blend the wet ingredients for several seconds until it is mixed.
- Measure and place all the dry ingredients into the blender.
- Blend the wet and dry ingredients together until it is mixed with no chunks.
- Keep the batter in the blender or pour it into a bowl.
- Let the batter sit for two minutes. Coconut flour is absorbent and will become thicker.
- Tear a piece of parchment paper large enough to cover the baking sheet and place it on top of it.
- Scoop the batter out with the spoon and place it on to the baking sheet. Use the back of the spoon to spread it out to about 1/4 inch in thickness. Make sure they are spaced out because they will expand.
- Repeat until all the batter is gone.
- Put the pancakes into the oven.
- Bake for 15 minutes.
- Eat them hot out of the oven!