Healthy Coconut Pancakes Recipe Recipe For Meatloaf

MEATLOAF CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground beef, saltine crackers, onion, green bell pepper, milk, egg, Worcestershire sauce, garlic, black pepper, and seasoned salt together in a bowl.
• Stir ketchup and brown sugar together in a bowl. Spoon ketchup mixture into the bottom of each muffin cup of a 6-cup muffin tin.
• Fill muffin cups with beef mixture, leaving 1/2-inch space on the top.
• Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain fat from muffin cups.
• Top each 'cupcake' with mashed potatoes and Cheddar cheese.
• Continue baking until cheese is melted, about 10 minutes.

COCONUT FLOUR PANCAKE

Steps:

• Beat eggs, coconut flour, 2 tablespoons melted oil, stevia sweetener, and vanilla extract together in a bowl with a whisk until smooth.
• Melt 1 teaspoon coconut oil in a large skillet over medium heat. Tilt skillet to swirl oil around to cover cooking surface.
• Pour batter into the skillet and cook until browned, 2 to 3 minutes per side.

COCONUT FLOUR PANCAKES

Steps:

• In a large bowl, whisk together the Greek yogurt, honey, eggs, and vanilla. Once combined, whisk in the coconut oil. If the oil resolidifies, microwave the bowl for a few seconds to re-liquify it.
• Sprinkle the baking powder, baking soda, and salt over the top. Sprinkle on the coconut flour. With a rubber spatula, stir just until the flour disappears and no large lumps remain. Let rest for 10 minutes (this allows the flour to absorb some of the liquid and the batter to thicken, and will keep your pancakes from becoming dry).
• Preheat a nonstick skillet or griddle over low to medium-low heat. Once the griddle is hot (and not a second before), portion the pancakes by 1 tablespoon batter each (do not be tempted to make them larger or they will not flip). They will spread into a 3-inch silver dollar size. Cook for 3 1/2 to 4 full minutes (it's longer than you think). Do not rush it or be tempted to crank up the heat too high or the pancakes will not cook all the way through before the outsides burn. The pancakes should be very dry at the edges and start to look set on top. To flip, wiggle a flexible spatula like a fish spatula gently underneath one edge, then coax it across the bottom, stopping as soon as you think you can flip. The pancakes are quite delicate-if it doesn't flip perfectly, don't worry, it will still taste delicious. Repeat with the remaining pancakes, adding a light amount of butter, oil, or nonstick spray to the skillet as needed to prevent sticking (I found mine flipped on a nonstick griddle without it). If you like, you can keep the pancakes warm in a 200 degree F oven while you cook the remainder. Enjoy warm with desired toppings.

HEALTHY LOW CARB COCONUT FLOUR PANCAKES

Steps:

• Spray a nonstick griddle with cooking spray and place over medium/medium-high heat (like, a notch above medium).
• In a small bowl, whisk together the coconut flour, sweetener, baking powder, and salt.
• In a large bowl, whisk together the almond milk, eggs, and vanilla extract. Dump the dry ingredients into the wet ingredients and whisk together until completely combined. Batter will be thick, like muffin batter.
• Use a muffin scoop to scoop the batter onto the griddle, and the round side of the scoop to form a circle pancake. These take a while to cook thoroughly (~3 minutes each side), so be patient! When the edges appear dry, flip and cook the other side. Continue this until all the batter is used up.
• Serve with natural whipped cream, yogurt, homemade maple syrup, sugar-free chocolate chips, a pat of butter, or whatever toppings you like. Enjoy!

COCONUT PANCAKES RECIPE

Steps:

• In a medium mixing bowl, mix together the dry ingredients.
• In a separate bowl, whisk together the liquid ingredients.
• If the coconut oil solidifies in contact with cold ingredients, let it warm up to room temperature for a few minutes or microwave briefly in 30-second intervals until it melts.
• Pour the wet ingredients into the dry and stir until combined. If using an electric skillet, heat it to 350 degrees F. Otherwise, heat a heavy cast-iron skillet or nonstick griddle over medium-low heat.
• If necessary, lightly oil the cooking surface with additional oil or cooking spray.
• Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes and flip.
• Cook on the opposite sides for 1 to 2 minutes or until lightly golden brown.
• Repeat the process with the remaining batter, adding more oil as needed.
• Serve the pancakes immediately or keep warm in a 200 degree F oven.