Coconut Flour Pancakes w/ Lemon Curd and Blackberries

There really isn't a story for this one. More like a craving--an intense morning craving for something sweet and carb-y. I've been relying heavily on eggs and sausage, which as incredible as they are, can really do a girl in after so long. But I was good, and though there are bags and bags of flour in my freezer, I resisted and decided to whip up a little something delicious and still low-carb friendly.

The coconut flour makes a reappearance here. I realize that I've been using it in just about everything lately, but I hope you don't mind. It really is the most incredible, versatile (and delicious!) ingredient I've discovered this year. My friend Lindsay was visiting the weekend I made these pancakes and I spent all weekend expounding on the marvels of it. The morning before her flight, I enthusiastically pressed an unopened bag of coconut flour into her hands as a parting gift of sorts.

This recipe is incredibly quick and easy to make, but be warned that these are not the pretty perfect pancakes you might be used to. They're slightly odd shaped and no matter how neatly you pore the batter in, the coconut has a tendency to spread and crinkle at the edges. It toasts quickly, too, so keep your eye on it. Feel free to experiment with extracts for flavoring. When I made these for myself I sweetened the batter with Splenda, but skipped it for Lindsay's benefit as she's quite sensitive to the aftertaste (I don't taste it, but I'm sure that's because I've been using it for so many years now).

I topped mine with homemade lemon curd (another recent obsession) and a few fresh blackberries, but they're also lovely with syrup or even just a bit of butter.

The lemon curd recipe I used is a modification of Alton Brown's but made with Meyer lemons plus the addition of a bit of cream at the end for a slightly paler and thicker curd. Pairs perfectly with blackberries!

Flourless Coconut Pancakes

2 Large Eggs
3/4 cup coconut flour (ground dessicated unsweetened coconut)
1/4 cup heavy cream
1 teaspoon sugar or Splenda (optional)
2 tablespoons melted butter
1/2 tsp of baking powder
A pinch of salt


1.) Combine the eggs, cream, butter, sugar, and salt in a medium sized bowl.

2.) In a separate bowl, mix the baking powder and coconut flour.

3.) Add the dry ingredients to the wet and mix gently until completely incorporated.

4.) Heat a heavy bottom skillet over medium heat and melt butter.

5.) Spoon batter into skillet one or two at a time. Take care to not let pancakes run into each other. let cook until edges start to frill and brown, then flip gently once and let cook for another minute on other side.

6.) Remove to serving dish and enjoy immediately as you would traditional pancakes.
Note: Leftover pancakes will keep in the fridge if covered with plastic wrap but will lose quite a bit of their "fluffiness." Definitely better if consumed right away.

Makes approximately 8 medium-sized pancakes.