Coconut Flour Pancakes

Coconut Flour Pancakes

Deliciously fluffy coconut flour pancakes that don’t taste like coconut. I don’t sweeten the batter at all, so I serve these coconut flour pancakes with warm maple syrup – a tablespoon per serving is plenty.

Coconut Flour Pancakes
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Gluten-Free, Low-Carb, Primal/Paleo
Yield: 3 servings
Ingredients
  • 4 large eggs
  • 1 cup unsweetened applesauce*
  • 1 tablespoon vanilla extract
  • 6 tablespoons (42 grams) coconut flour
  • ½ teaspoon baking soda
  • ⅛ teaspoon kosher salt
  • 1 tablespoon butter (or coconut oil) for griddle
  • 3 tablespoons maple syrup for serving
Instructions
  1. In a small bowl, beat the eggs until frothy. Whisk in the applesauce and vanilla.
  2. In a medium bowl, whisk together the coconut flour, baking soda and salt.
  3. Whisk the wet mixture into the dry mixture, until well-incorporated.
  4. Heat a double-burner griddle over medium heat, about 4 minutes. Grease with half the coconut oil. Measuring 2 tablespoons per pancake (I used a 2-tablespoon scoop), ladle the batter onto the griddle. Cook 3-4 minutes on the first side. The edges won't look cooked, but to avoid burning the pancakes, carefully flip them anyway and cook 3-4 minutes on the second side - you can always flip back and cook the first side 1-2 more minutes.
  5. Grease the griddle again and repeat the process with the remaining batter.
  6. Drizzle the hot pancakes with maple syrup and serve.
Notes
*You can replace the applesauce with ½ cup whole milk. I imagine that ½ cup coconut milk will also work.
Nutrition Per Serving
Serving size: 5 small pancakes plus 1 TBS maple; Calories: 236; Fat: 12g; Carbohydrates: 18g; Sugar: 20g; Sodium: 383mg; Fiber: 4g; Protein: 10g

Coconut Flour Pancakes

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