Coconut Flour Gluten Free Pancakes Recipes
VEGAN COCONUT FLOUR PANCAKES (GLUTEN-FREE)
Steps:
- Place all the ingredients in a bowl and mix well (no need to sift the flours) - use a balloon whisk to mix it if the batter becomes clumpy.
- For best results, let the batter sit at room temperature for about half an hour before making the pancakes (I found this made the pancakes super fluffy, but if pressed for time the recipe still works without this step).
- Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter.
- Cook on a low heat for a few minutes until you see a few bubbles appear on the surface of the pancake.
- Flip over and cook for another few minutes, until golden brown and crispy on both sides.
- Repeat for the rest of the batter - makes around 10 pancakes.
- Best served with extra maple syrup and fresh berries.
- Best eaten immediately but leftovers do keep covered in the fridge - reheat in a dry frying pan.
Nutrition Facts : Calories 96 kcal, Carbohydrate 19 g, Protein 2 g, Fat 1 g, Sodium 89 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
COCONUT FLOUR PANCAKES (GLUTEN-FREE, DAIRY-FREE)
These light, fluffy coconut flour pancakes are perfect for a luxury breakfast, weekend brunch or dessert. These crazy delicious pancakes are best topped with fresh berries and a generous drizzle of maple syrup. Totally gluten-free, dairy-free, grain-free, low carb and paleo, but these are so good no one would care!
Provided by felicia | Dish by Dish
Categories Breakfast
Time 40m
Number Of Ingredients 10
Steps:
- In a medium bowl, combine coconut flour, baking powder and salt, and mix well.
- In a large bowl, combine almond milk, coconut oil, eggs, maple syrup and vanilla extract, and mix very well until you get a homogeneous mixture.
- Sift dry ingredients into the bowl of wet ingredients, and mix well with a hand mixer until a consistent pancake batter is achieved.
- Heat a little coconut oil over low heat in a nonstick skillet, and pour 1/4 cup of batter in the middle of the pan. Let batter cook for around 1 minute until bubbles start to form on the top and top starts to dry a little, and bottom is golden brown. Use a non-stick spatula and gently flip pancake to the other side, then let cook for another 30 seconds until bottom is golden before removing. Repeat until all the batter is used up.
- Serve pancakes with fresh fruit and a generous drizzle of maple syrup.
Nutrition Facts : ServingSize 2 pancakes, Calories 244 calories, Sugar 21.2 g, Sodium 660.2 mg, Fat 11.5 g, SaturatedFat 7.3 g, TransFat 0 g, Carbohydrate 29.3 g, Fiber 4.5 g, Protein 6.7 g, Cholesterol 139.5 mg
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