These ain't your mom's pancakes, folks! This recipe ditches the white flour for coconut flour. Coconut flour is a great alternative because it is high in fiber and loaded with valuable MCTs. It can help you stabilize blood sugar, is more easily digested, and is good for the old ticker. It is the perfect choice for lower carb diets, or those who need to go gluten free (yep, no gluten here.) I think it's delicious, and prefer it to it's traditional counterpart. This recipe does well when I make this in larger batches. In a large mixing bowl, whisk the egg, egg whites, maple syrup, olive oil, and vanilla extract until smooth. Pour in the coconut milk and whisk to combine. Add the sifted coconut flour, baking powder, and a small pinch of salt. Gently fold in the dry ingredients without overworking the batter. Melt about a teaspoon of coconut oil in a large, hot non-stick skillet or griddle and pour 2-3 tablespoons of batter per pancake. Cook until the pancakes are set and the edges turn a deeper golden color, around 1-2 minutes. Flip and cook the remaining side another 1-2 minutes, or until golden brown. Remove from heat and repeat this process with the remaining batter. To serve, stack several pancakes and top with sliced banana, raspberries, and drizzle with real maple syrup, if desired. Enjoy! Tip: Nothing ruins a good batch of batter like stubborn lumps. For lump free batter, sift the coconut flour before adding it in. Don't have a sifter? A fine mesh sieve will work just as good!
Fluffy Coconut Flour Pancakes
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
Instructions
Notes
