Pancakes have always been one of my favourite breakfast foods. Since my family does not have a waffle maker, weekends always meant freshly griddled pancakes. My mom used to frequently make these super fluffy hemp pancakes that were the size of a regular dinner plate. My sister and I would happily chow down on those giant pancakes as if we were entered in an eating contest. She would eat them as-is, while I would drown them in peanut butter, almond butter ( I have always been a nutty girl both literally and figuratively), and the occasional drizzle of maple syrup. Not that those pancakes needed anything to cover-up the “healthy taste” or anything; I just really loved (and still love) peanut and almond butter. Even after inhaling 2-3 not-so-silver-dollar-pancakes, I’d gulp down a huge glass of almond milk and eat more nut butter from the jar before I’d be truly satisfied enough to leave the table and put away my plate.

If we happened to have pancakes on a Sunday, then I would get pancakes for lunch the next day at school. People often stared at my stack of pancakes because they were green with envy (both the pancakes and the people). The hemp flour made the pancakes really green and earthy looking, but I didn’t really care about the look of them; their level of fluffiness was actually off the pancake-fluffy-o-meter. And of course, my mom knows me well enough to always slather peanut butter between the two pancakes she put in my lunchbox. I called the creation “The Peanut Butter Pancake Sandwich” (very original, I know). Now that I think about it, maybe I should’ve added a number like 1.0 or 2.0 to the name to make it sound for cool… or maybe the addition of numbers just make the pancakes seem like robotic creations; I really have no idea what cool is…

It wasn’t very long until I started to whip up my own pancake creations. Traditional pancakes are fairly fool-proof and easy to master, consisting of common ingredients like all-purpose flour, eggs, baking powder, milk, and oil. For those of you gluten-intolerant or hopping onto the gluten-free bandwagon, good fluffy pancake recipes are hard to come by. If you prefer thick, fluffy pancakes, head over to Leung’s recipe; that recipe is her go-to pancake recipe. If you like a thiner, lighter pancake, try this one below! I’d be honest and tell you that they are on the drier side of the spectrum, just because they are made with coconut flour and coconut flour absorbs a whole lot of moisture from everything! With coconut flour pancakes, I usually top my stack with maple syrup, additional coconut/dairy yogurt, or this raspberry chocolate sauce to add moisture with each bite.

Perhaps I’ll post my mother’s super fluffy hemp pancake recipe in the future, but for now, this 4-ingredient coconut pancake recipe is the star of the show!