By damien yarlott
COCONUT FLOUR PANCAKES
3 steps
Prep:5minCook:10min
These Coconut Flour Pancakes are amazingly fluffy and naturally gluten-free. I love how quick and easy they are to prepare, and since they are made with coconut flour, they have more fiber and protein than traditional pancake recipes, too. They should keep you feeling satisfied for hours!
Updated at: Thu, 17 Aug 2023 07:39:36 GMT
Nutrition balance score
Unbalanced
Glycemic Index
53
Low
Glycemic Load
8
Low
Nutrition per serving
Calories261.5 kcal (13%)
Total Fat16.3 g (23%)
Carbs15.4 g (6%)
Sugars8.5 g (9%)
Protein11.4 g (23%)
Sodium481.7 mg (24%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
In a large bowl, combine the coconut flour, eggs, oil, maple syrup, baking powder, vanilla extract, and salt. Use a whisk to stir it all together, breaking up any clumps.
Step 2
In a greased skillet over medium-low heat, add 3 tablespoons of the pancake batter and allow it to cook until bubbles start to form in the middle of the pancake, about 4 to 5 minutes. Flip the pancake and let it cook on the other side, about 4 more minutes, or until both sides are golden. Don't be tempted to increase the heat to speed up the cooking time, or the outsides of the pancake might burn before the inside is cooked through and fluffy.
Step 3
Repeat with the remaining batter, making roughly 6 small pancakes (about 5-inches in diameter). Serve warm with your favorite toppings. Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days
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