Coconut Flour Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 large Egg, fresh, whole, raw 0.50 tsp Salt 2 tsp Vanilla Extract 0.50 tsp Baking Soda 1 gram NOW Better Stevia 1pkt=1g 8 tbsp Coconut Flour, Viva Labs Organic, 2 TBS, 14g 1/2 cup Oak Farms Heavy Whipping Cream 1/2 cup Calahua Coconut Milk
1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in coconut cream and almond 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 and keto maple syrup
Serving Size: Makes 12 pancakes
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 and keto maple syrup
Serving Size: Makes 12 pancakes
Nutritional Info Amount Per Serving
- Calories: 144.0
- Total Fat: 8.8 g
- Cholesterol: 113.0 mg
- Sodium: 278.6 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 2.7 g
- Protein: 4.2 g
Member Reviews
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JANET1012
I didn't use salt or sweetener, and I used water instead of coconut cream and almond milk, because I didn't have any. BUT, I used the egg/coconut flour/liquid proportions and cooked them in butter. They are a tad eggy-tasting, but with butter and maple syrup, they are a wonderful grain-free treat! - 4/4/16