Coconut Flour Pancakes

Name: Coconut Flour Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 tbsp Coconut Oil; 110g (1 cup) Coconut Flour; 8 Eggs; 215g (¼ cup) Avocado Oil; 190g (½ cup) Blueberries; 125g (½ cup) Strawberries (sliced); 1 tbsp Hemp Seeds (hulled/ shelled)

4 steps

Prep:10minCook:10min

NOTES COCONUT FLOUR Results may vary with different brands of coconut flour. LEFTOVERS Keeps well in the fridge for 3 days. FLAVOURED PANCAKES Mix blueberries, raspberries or sugar-free chocolate chips into the dough before cooking. ADDITIONAL TOPPINGS Butter, coconut milk, maple syrup, honey, fruit or nut butter.

Updated at: Thu, 17 Aug 2023 11:32:00 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories1071.4 kcal (54%)

Total Fat95 g (136%)

Carbs34.5 g (13%)

Sugars14.1 g (16%)

Protein21.8 g (44%)

Sodium193.9 mg (10%)

Fiber18.2 g (65%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1 Tbspcoconut oil

110gCoconut Flour

8eggs

215gAvocado Oil

190gBlueberries

Instructions

Step 1

Melt the coconut oil in a large skillet over medium heat.

Step 2

In a bowl, combine the coconut flour, eggs, and avocado oil. Mix well. The dough will be stiff, thick and fluffy. Not like typical pancake batter.

Step 3

Scoop out ¼ cup servings of the dough and form it into small balls. Drop them into the pan and press down gently to form pancakes. Cook for 2 to 3 minutes per side, flipping gently.

Step 4

Top with fresh berries, hemp seeds and any other toppings you’d like. Enjoy!