Coconut Flour Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Carrington Farms Organic Coconut Oil, 2 tbsp (remove)honey (raw, trader joes, organic) (1 tbs), .66 serving (remove)Stevia, .5 serving (remove)Eggs - Jumbo Grade A Eggs - California Ranch Fresh - 1 Egg = 1 Serving (63g), 3 serving (remove)*Milk substitutes, unsweeten Coconut Milk, .28 cup (remove)*Bob's Red Mill Coconut Flour, 4 tbsp (remove)*Cream of Tartar, 0.25 tsp (remove)*Salt, Redmond Real Salt Sea Salt (1/4 tsp.), .5 serving (remove)
Cream together the coconut oil and honey and stevia. Add the eggs one at a time.
Add coconut milk and vanilla. Mix until smooth.
Add coconut flour. Mix until smooth.
Lastly add cream of tartar, baking soda and salt.
Do not overmix. Overmixing will result in the baking agents (cream of tartar & baking soda) not working.
Use a laddle and pour small amount of batter into a crepe pan with ghee/butter etc on medium heat.
Flip once the bottom is light brown. The pancakes will not bubble as much as "regular" pancakes.
Serve immediately with a drizzle of maple syrup.
Serving Size: divide in half for two people
Number of Servings: 2
Recipe submitted by SparkPeople user JUIAMOM4.
Add coconut milk and vanilla. Mix until smooth.
Add coconut flour. Mix until smooth.
Lastly add cream of tartar, baking soda and salt.
Do not overmix. Overmixing will result in the baking agents (cream of tartar & baking soda) not working.
Use a laddle and pour small amount of batter into a crepe pan with ghee/butter etc on medium heat.
Flip once the bottom is light brown. The pancakes will not bubble as much as "regular" pancakes.
Serve immediately with a drizzle of maple syrup.
Serving Size: divide in half for two people
Number of Servings: 2
Recipe submitted by SparkPeople user JUIAMOM4.
Nutritional Info Amount Per Serving
- Calories: 352.8
- Total Fat: 25.2 g
- Cholesterol: 405.0 mg
- Sodium: 275.1 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 6.0 g
- Protein: 14.1 g
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