Many pancake recipes contain buttermilk, kefir, or yogurt. The acid in these cultured dairy products creates a lovely flavor, but, more importantly, gives the baking soda an acidic medium to react with and create the leavening necessary.
In this recipe, yogurt is used for just such a purpose. Kefir and buttermilk would also work, but the viscosity of full-fat yogurt moistens and adds heft to the fiber-heavy coconut flour.
- 1/2 cup coconut flour
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 4 eggs, room temperature
- 1-1/2 teaspoons vanilla extract
- 1/3 cup milk, room temperature
- 1/3 cup yogurt, room temperature
- 1/3 cup natural peanut butter, stirred well
- Coconut oil, lard, or butter for frying
- In a small bowl, combine the coconut flour, salt, and baking soda with a whisk. Set aside.
- In a medium-size bowl, beat the eggs until light and frothy. Add the remaining liquid ingredients and mix with a whisk until completely combined.
- Add the dry ingredients to the wet and fold together until just combined. Let batter sit for several minutes while you heat a skillet over medium-low heat.
- Add 2 to 3 tablespoons of batter to the pan to make 2- to 3-inch pancakes. Spread the batter out with the back of a spoon if necessary. Cook pancakes for 3 to 5 minutes on the first side, or until the batter looks set around the edges.
- Flip very carefully when the cakes appear ready and cook for several more minutes. Repeat with remaining batter.
Serve with butter, syrup, jam, or other favorite topping.