Many pancake recipes contain a choice of buttermilk, kefir, or yogurt. The acid in these cultured dairy products creates a lovely flavor, but, more importantly, it reacts with the baking soda to create leavening.
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 tsp. salt
- 3/4 tsp. baking soda
- 4 eggs, room temperature
- 1 1/2 tsp. 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 coconut flour, salt, and baking soda with a whisk. Set aside.
- In a medium-size bowl, beat eggs until light and frothy. Add the remaining liquid ingredients and peanut butter; 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 heating a skillet over medium-low heat.
- Add 2-3 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 3-5 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.