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Coconut Flour Pancakes

Coconut Flour Pancakes

By emensah m

Total: 20 minutes
BreakfastGluten-FreePancakes

Ingredients

  • 1/4 cup coconut flour
  • 4 units eggs
  • 1/4 cup almond milk
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tbsp honey
  • 1 tbsp coconut oil

Instructions

1

In a mixing bowl, combine the coconut flour, baking powder, and salt. Whisk together to remove any lumps.

2

In another bowl, beat the eggs thoroughly. Add the almond milk, vanilla extract, and honey to the eggs, and mix well.

3

Combine the wet ingredients with the dry ingredients and stir until well combined. The batter will be thick due to the coconut flour.

4

Heat a non-stick skillet over medium-low heat and add a small amount of coconut oil.

5

Pour about 1/4 cup of batter into the skillet for each pancake, spreading it slightly with the back of a spoon.

6

Cook for about 3-4 minutes until bubbles form on the surface, and the edges look cooked. Flip the pancake carefully and cook for another 2-3 minutes on the other side until golden brown.

7

Repeat with the remaining batter, adding more coconut oil to the pan if necessary.

8

Serve the pancakes warm, topped with your favorite toppings like fresh fruit, syrup, or more honey.

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Coconut Flour Pancakes

By emensah m

BreakfastGluten-FreePancakes
Coconut Flour Pancakes - coconut flour, eggs recipe

This Breakfast Gluten-Free Pancakes recipe is ready in 20 minutes and features coconut flour, eggs, almond milk and other delicious ingredients. Contains 305 calories total.

20 minutes

Ingredients

  • 1/4 cup coconut flour
  • 4 units eggs
  • 1/4 cup almond milk
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tbsp honey
  • 1 tbsp coconut oil

Instructions

1

In a mixing bowl, combine the coconut flour, baking powder, and salt. Whisk together to remove any lumps.

2

In another bowl, beat the eggs thoroughly. Add the almond milk, vanilla extract, and honey to the eggs, and mix well.

3

Combine the wet ingredients with the dry ingredients and stir until well combined. The batter will be thick due to the coconut flour.

4

Heat a non-stick skillet over medium-low heat and add a small amount of coconut oil.

5

Pour about 1/4 cup of batter into the skillet for each pancake, spreading it slightly with the back of a spoon.

6

Cook for about 3-4 minutes until bubbles form on the surface, and the edges look cooked. Flip the pancake carefully and cook for another 2-3 minutes on the other side until golden brown.

7

Repeat with the remaining batter, adding more coconut oil to the pan if necessary.

8

Serve the pancakes warm, topped with your favorite toppings like fresh fruit, syrup, or more honey.

Nutritional Information

Calories per Serving: 305

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🥗 Gluten-Free Recipes🥘 More with coconut flour🥘 More with eggs🥘 More with almond milk

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