I'm still on a quest for coconut flour pancakes that don't taste like an eggy crepe with a dusty aftertaste. These Cranberry Coconut Flour Pancakes come close. As with all coconut flour baked goods, you need to add a LOT of eggs or they'll come out too dense. This does produce a soft pancake though, so if you're a fan of airy pancakes, almond flour is probably the way you want to go. I have two boys allergic to almond, though, so this Paleo staple doesn't work for us.
In the case of these pancakes, the cranberries will distract you from any sensory issues you might have! The cakes are sweet enough that you don't need syrup too, which is great when you're trying to limit the sugar load first thing in the morning. I love how these pancakes get nice and brown -- they look like a pancake is supposed to look :)
Cranberry Coconut Flour Pancakes
1/2 cup coconut flour
1 tsp baking soda
1 cup cinnamon applesauce (no sugar added)
1/4 cup coconut oil (melted)
1 tsp vanilla
2 Tbsp honey (or maple syrup)
3/4 cup dried cranberries
Sift together the flour and baking soda. Add the rest of the ingredients, except the cranberries, and mix until all the lumps are gone. Stir in the cranberries last.
On a preheated pancake griddle (350 degrees) or large frying pan, spread a bit of coconut oil. Drop pancake mix by the spoonful (about 1/2 cup at a time) and let cook until the bubbles forming in the pancakes stop popping. Flip and cook a few minutes more. Serve warm with cranberries on top for garnish. Makes about 15 3" diameter pancakes.