Coconut flour peach pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 eggs1/2 cup milk (you can substitute coconut milk or 2% or skim if you like; I use whole milk)1 tablespoon maple syrup; you can substitute honey or sweeten with a few drops of stevia instead1 tablespoon vanilla extractpinch salt1/2 teaspoon baking soda1/4 cup coconut flourpinch cinnamon and fresh grated nutmeg (to taste)A fresh peach, diced into small piecesoil to cook with - you can use a spray like Pam, or butter or oil; I used coconut oil
Beat the eggs with the milk, syrup and vanilla extract. Slowly add the coconut flour, beating with a fork to incorporate. Add the rest of the dry ingredients, mix and let it rest a couple of minutes while greasing a griddle or crepe pan over medium heat. When the pan is hot, gently add 1/6 of the batter to the pan. Sprinkle peach pieces over the top. When the pancake shows little bubbles, it's time to flip. Flip carefully, cook for about a minute, then set on a plate in a warm oven while you cook the rest of the pancakes. Add a little more oil before cooking each one.
I love these topped with just a little bit of butter but my husband adds maple syrup as well. You can substitute any fresh fruit you like.
Serving Size: Makes 6 small pancakes - 3 per person
Number of Servings: 2
Recipe submitted by SparkPeople user SSOHARA.
I love these topped with just a little bit of butter but my husband adds maple syrup as well. You can substitute any fresh fruit you like.
Serving Size: Makes 6 small pancakes - 3 per person
Number of Servings: 2
Recipe submitted by SparkPeople user SSOHARA.
Nutritional Info Amount Per Serving
- Calories: 164.7
- Total Fat: 8.1 g
- Cholesterol: 192.1 mg
- Sodium: 96.3 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 0.0 g
- Protein: 11.3 g
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