Fluffy Coconut Flour Pancakes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 165.3
- Total Fat: 7.9 g
- Cholesterol: 186.0 mg
- Sodium: 416.0 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 5.3 g
- Protein: 8.3 g
View full nutritional breakdown of Fluffy Coconut Flour Pancakes calories by ingredient
Introduction
Probably the best pancakes ever. So light and fluffy, with a crispy edge! Probably the best pancakes ever. So light and fluffy, with a crispy edge!Number of Servings: 4
Ingredients
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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
Tips
I accidentally added an extra tablespoon of honey and it didn't suck. LOL. I also used coconut milk and it was amazing!
Recipe from Nourishing Days blog
Directions
Directions:
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.
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.
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.
Serve hot with butter, coconut oil, honey, syrup, or fruit.
Serving Size: Makes approximately 12-16 pancakes
Number of Servings: 4
Recipe submitted by SparkPeople user JAVAQUEEN74.
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.
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.
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.
Serve hot with butter, coconut oil, honey, syrup, or fruit.
Serving Size: Makes approximately 12-16 pancakes
Number of Servings: 4
Recipe submitted by SparkPeople user JAVAQUEEN74.