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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 31.5
  • Total Fat: 1.4 g
  • Cholesterol: 37.2 mg
  • Sodium: 114.3 mg
  • Total Carbs: 2.2 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.1 g

View full nutritional breakdown of Fluffy Coconut Flour Pancakes calories by ingredient
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Fluffy Coconut Flour Pancakes

Submitted by: SUZKELLEY

Introduction

Recipe Notes: Both cow and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn. Recipe Notes: Both cow and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.
Number of Servings: 20

Ingredients

    Ingredients

    •4 eggs, room temperature
    •1 cup milk (raw cow’s or coconut both work)
    •2 teaspoons vanilla extract
    •1 tablespoon honey or a pinch of stevia
    •1/2 cup coconut flour
    •1 teaspoon baking soda
    •1/2 teaspoon sea salt
    •coconut oil or butter for frying

Directions

Directions

1.Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
2.In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
3.Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
4.Serve hot with butter, coconut oil, honey, syrup, or fruit.


Serving Size: 20 pancakes

Number of Servings: 20

Recipe submitted by SparkPeople user SUZKELLEY.






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Member Ratings For This Recipe


  • O.K.
    1 of 1 people found this review helpful
    I made these from allrecipes and was glad they were on here so I wouldn't have to re-enter for nutrition! They were very eggy and we weren't too big of a fan. Will have to tweak. I added frozen blueberries to the last half of the batter and that helped somewhat! - 10/10/11

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  • These were delicious, I was looking for a low carb, high protein breakfast that wasn't just scrambled eggs and this did it. I will make these over and over again. YUM! I ate half the recipe all on my own :-) - 5/15/13

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  • Very disappointing-they were not fluffy, hard to flip, and the taste/texture is awful. - 4/21/12

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  • I live these! they are nice and filling, and i dont feel like i have to take a nap after from the insulin dive. I have a table spoon of 100% maple syrup with them as a treat. Everyone loves them. - 10/7/11

    Reply from SUZKELLEY (10/7/11)
    Glad you liked them, I wish I could take full credit for them but I found them on a website. I also made my own blueberry syrup, I think I shared it as Very Berry Syrup. Super easy to make.


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