Coffee flour pancakes are a rather unheard of breakfast phenomenon. Breakfast is largely considered the most important meal of the day, but it’s also often the most overlooked. Rushing to work or the school run each morning and or sacrificing breakfast time for a few extra minutes of precious sleep means we rarely get the most out of our first meal of the day. And yet, eating a nutritional, filling, energy-packed breakfast is a sure-fire way to help us get the most out of ourselves.
This coffee flour pancake can be easily prepared in the evening, and refrigerated until the morning, making for a convenient start to the day with minimal mess. Coffee flour is naturally gluten free, and its richness in protein and iron makes it ideal for vegetarians who may lack these nutrients elsewhere in their diet. It’s packed with fibre to aid digestion, and full of antioxidants and potassium.
This recipe is even good for the planet, since the ‘coffee cherries’ the coffee flour is made from (the fruit of the coffee plant) would usually be disposed of as a waste material. Instead, companies are now grinding and drying it to form a powder known as ‘coffee flour’ which is proving itself to be an excellent baking ingredient.
So, if you want a quick, easy, filling breakfast that will give you a handful of benefits and do your bit to save the planet before even leaving the house, read on. We’ll start with the basic recipe for plain coffee flour pancakes before moving on to some ideas for mixing it up each day (even the most revolutionary breakfast could get boring after a while!)
This recipe is for one large or two small pancakes. Double these ingredients if cooking for a family of four.
2 tsp coffee
1/4 cup regular flour (or gluten free alternative)
1/4 cup skimmed milk
1 tsp butter
1 tsp sugar
1 tsp vanilla
Before beginning, preheat your oven to 425°F/
220°C and place a skillet inside to warm up. An 8-10 inch skillet is ideal.
- Combine the coffee flour, flour, egg, milk, sugar and vanilla in a medium-sized bowl
- Whisk until the batter takes on a smooth and consistent texture
- Allow the batter to rest for around 20 minutes. Make the most of this time to prepare your bag for work, get the kids up, or send a few morning emails. If you don’t have this time in the morning, simply prepare the batter the night before and leave it in the refrigerator overnight
- Add the butter to the hot pan
- Wait for it to melt, moving it around to coat the entire base of the pan (this will prevent the pancake from sticking)
- Pour the pancake batter evenly into the pan and place the pan into the oven
- Cook for 20-25 minutes. It’s normal for the pancake to puff up during cooking, then deflate upon being taken from the oven, so don’t worry if this happens!
- Serve on a warm plate and sprinkle with powdered sugar, maple syrup or honey.
Fruity coffee flour pancakes
If you’re health conscious and want to get the most out of your breakfast, frozen berries are a super convenient way to add some fruit to your coffee flour pancakes. Throw a handful of blueberries and raspberries on top and finish off with a dollop of natural yogurt. Yum!
Banana kick-start coffee flour pancakes
Alternatively, banana also goes really well with this recipe, and will give you an extra boost of slow-release energy and potassium for the day. Thinly chop a banana on top of your coffee flour pancakes, and finish with some chopped walnuts and a sprinkle of cinnamon.
Saturday special coffee flour pancakes
And if you’re feeling decadent — maybe it’s the weekend or your birthday or you just really deserve it — create a dessert-style breakfast by topping your coffee flour pancakes with a scoop of vanilla ice cream, sprinkles, and a drizzle of chocolate sauce. It doesn’t get better than this!
However you choose to serve your coffee flour pancakes, this revolutionary dish makes a filling, delicious, nutritious breakfast for any day of the week.