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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 235.5
  • Total Fat: 17.4 g
  • Cholesterol: 227.1 mg
  • Sodium: 81.4 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 6.0 g
  • Protein: 8.9 g

View full nutritional breakdown of COCONUT FLOUR PANCAKES calories by ingredient
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COCONUT FLOUR PANCAKES

Submitted by: BUDGETMAW

Introduction

slightly modified from shecookshecleans.net
http://shecookshecleans.net/2012/10/01
/fluffy-coconut-flour-pancakes-gluten-
free-and-grain-free/
slightly modified from shecookshecleans.net
http://shecookshecleans.net/2012/10/01
/fluffy-coconut-flour-pancakes-gluten-
free-and-grain-free/

Number of Servings: 1

Ingredients

    1 egg, room temperature
    4 T heavy cream
    1/2 teaspoon vanilla extract
    1-1/2 t sugar equivelent sweetness
    2 T coconut flour
    1/4 teaspoon baking soda
    pinch of salt
    lard for the skillet

Tips

Costs about 55 cents for the whole batch, not counting the lard for the skillet or whatever you put on them.


Directions

Whisk the egg until frothy - for at least 2 minutes. Add the cream and whisk to combine. Add the vanilla, sweetener, baking soda and salt and whisk again. Sprinkle the coconut flour over the egg mixture and give it a really good whisk. The coconut flour has a tendency to clump so you want to be sure it's completely smooth. Let sit for at least 5 minutes. It will thicken up quite a bit.

Heat a skillet or griddle over medium heat. Grease the skillet with lard, or use tallow, butter or coconut oil. Use a gravy ladle to make pancakes with about 2 or 3 tablespoons of the batter. Spread it out with the back of the spoon if necessary. Cook until the pancakes are dry on top and the bubbles stay open, then flip and cook the other side. In other words, cook like regular pancakes.

Serve with butter, etc.

Serving Size: Makes 6 pancakes, about 3" - and very filling!

Number of Servings: 1

Recipe submitted by SparkPeople user BUDGETMAW.






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