Coconut Flour Pancakes

Instructions

1. Step 1

   Whisk the coconut flour, baking powder, and salt together until evenly combined.

   Ingredients used: 4.0 gr Baking Powder, 60.0 gr Coconut Flour, 1.0 gr Fine Salt

   Cookware: mixing bowl, whisk

2. Step 2

   In a second bowl, whisk the eggs until uniform. Whisk in the milk, melted butter, maple syrup, and vanilla.

   Ingredients used: 4.0 piece Egg, 15.0 ml Maple Syrup, 30.0 gr Unsalted Butter, 5.0 ml Vanilla Extract, 120.0 ml Whole Milk

   Cookware: mixing bowl, whisk

3. Step 3

   Whisk the dry mixture into the wet mixture until no dry pockets remain, then let the batter rest until slightly thickened.

   Timer: 5 min (fixed)

   Cookware: mixing bowl, whisk

4. Step 4

   Heat the frying pan over medium heat. Coat it with half of the vegetable oil.

   Timer: 2 min (fixed)

   Ingredients used: 7.5 ml Vegetable Oil

   Cookware: frying pan

5. Step 5

   Ladle four small pancakes into the pan, leaving space between them. Cook until the edges look set and bubbles appear on the surfaces.

   Timer: 2 min (fixed)

   Cookware: frying pan, ladle

6. Step 6

   Turn the pancakes carefully and cook until golden underneath and set in the centers, reaching 71°C internally.

   Timer: 2 min (fixed)

   Cookware: frying pan, spatula

7. Step 7

   Transfer the cooked pancakes to a plate. Coat the pan with the remaining vegetable oil.

   Ingredients used: 7.5 ml Vegetable Oil

   Cookware: frying pan, spatula

8. Step 8

   Cook the remaining batter as four small pancakes, turning once, until golden on both sides and set in the centers at 71°C.

   Timer: 4 min (fixed)

   Cookware: frying pan, ladle, spatula