Description
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.
Ingredients
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
1/3 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
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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.
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Add the sifted coconut flour, baking powder, and a small pinch of salt. Gently fold in the dry ingredients without overworking the batter.
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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.
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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.
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To serve, stack several pancakes and top with sliced banana, raspberries, and drizzle with real maple syrup, if desired. Enjoy!
- Prep Time: 10 min
- Cook Time: 20 mins
