Coconut Flour Pancakes

If you're looking for a delicious and healthy breakfast recipe option, look no further than coconut flour pancakes. Coconut flour is a healthy alternative to traditional wheat flour. It is high in fiber and low in carbohydrates, making it a perfect choice for those on a gluten-free or low-carb diet.

Coconut flour is high in fiber and protein, and it has a glycemic index that is lower than that of wheat flour. Coconut flour also contains lauric acid, which has been shown to have antibacterial and antifungal properties. When made into pancakes, coconut flour gives the pancakes a light and fluffy texture. Coconut flour pancakes are also very nutritious, and they are a good source of essential vitamins and minerals. Coconut flour pancakes are a delicious and healthy alternative to wheat flour pancakes, and they can be enjoyed by everyone.

What is so special about Coconut Flour Pancakes?

Coconut flour is made from the meat of a mature coconut that has been dried and ground into a fine powder. Coconut flour is a good source of fiber and protein, and it is also low in carbohydrates and Sugar. Coconut flour can be used to make pancakes, muffins, cookies, and other baked goods. Coconut flour pancakes are fluffy and light, and they have a mildly sweet taste. Coconut flour is also a Substitute for other flours in recipes. Coconut flour can be tricky to work with because it is very absorbent. As a result, it is important to add additional liquid to the recipe when using coconut flour. When used correctly, coconut flour can be a delicious and nutritious way to add flavor and texture to your favorite recipes.

This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 2

Jump to:

• What is so special about Coconut Flour Pancakes?
• Ingredients needed to make Coconut Flour Pancakes
• Instructions for making Coconut Flour Pancakes
• Variations
• Storage
• Top tip
• Coconut Flour Pancakes

Ingredients needed to make Coconut Flour Pancakes

• 1 large egg
• 2 egg whites
• 1½ T. pure maple syrup
• 3 T. very mild olive oil
• 1 t. pure vanilla extract
• ½ c. coconut milk
• ⅓ c. coconut flour, sifted
• ½ t. baking powder
• Pinch salt
• 3 T. coconut oil, divided
• 1 large banana, sliced
• 2 c. fresh raspberries
• Real maple syrup, for serving

Instructions for making Coconut Flour Pancakes

1. 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.
   
2. Add the sifted coconut flour, baking powder, and a small pinch of salt. Gently fold in the dry ingredients without overworking the batter.
   
3. 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.
   
4. Flip and cook the remaining side for another 1-2 minutes, or until golden brown. Remove from heat and repeat this process with the remaining batter.
   
5. To serve, stack several pancakes and top with sliced banana, raspberries, and drizzle with real maple syrup if desired. Enjoy!

Variations

Coconut flour pancakes are a delicious and nutritious alternative to traditional pancakes. Made from ground coconut, they are naturally gluten-free and high in fiber. Coconut flour can be used to make a variety of different types of pancakes, from light and fluffy to dense and hearty. And because it is so absorbent, coconut flour often requires less liquid than other types of flour. For this reason, it is important to experiment with the amount of liquid you use when making pancakes with coconut flour. Here are a few tips for making the perfect Coconut Flour Pancakes:

• Use a 1:1 ratio of coconut flour to liquid (eggs, milk, water).
• Coconut flour is very absorbent, so you may need to add more liquid if the batter becomes too thick.
• Coconut flour pancakes are best cooked on a griddle or in a nonstick skillet over medium heat.
• Be sure to oil the griddle or skillet before cooking the pancakes. Otherwise, they may stick.
• Coconut flour pancakes are generally smaller and thinner than traditional pancakes. So don't be surprised if they don't puff up as much when cooking. Just keep an eye on them and flip when they start to brown on the edges.

Storage

Coconut Flour Pancakes can be stored in the fridge for 2 to three days. After four days, the pancakes will start to become dry and crumbly. Coconut Flour

Coconut Flour Pancakes are best when served fresh, but they can still be enjoyable even if they're not at their peak. So don't worry if you have a few leftovers — they'll still taste great.

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