Paleo Coconut Pancakes Recipe Recipe For Banana
PALEO COCONUT PANCAKES
I love breakfast. But when you're going gluten-free, wheat-free, or paleo, there aren't a lot of options. This recipe rocks when you need pancakes to save you from a blah breakfast morning. Yes, you can need pancakes. Great with syrup or fruit sauce. Let them cool and spread with cashew butter, sunflower butter, or even preserves for tea!
Provided by goodsaltmusic
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Combine flour, baking soda, and salt together in a bowl.
- Beat egg yolks and butter together in a bowl until smooth; add coconut milk and vanilla extract and beat until smooth. Stir milk mixture into flour mixture until batter is evenly combined.
- Beat egg whites in a bowl until foamy, about 2 minutes; gently fold into batter.
- Heat coconut oil in a skillet over medium heat. Drop batter by large spoonfuls into the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 1.4 g, Cholesterol 134.2 mg, Fat 16 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 11.3 g, Sodium 385.5 mg, Sugar 0.3 g
PALEO COCONUT FLOUR PANCAKES
Our family absolutely loves these healthy, light, and fluffy pancakes! These pancakes take longer than normal pancakes so be patient and wait a while before you try to turn them over!
Provided by KIMLUCE
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 5
Number Of Ingredients 10
Steps:
- Whisk coconut milk, applesauce, eggs, honey, vanilla extract, cinnamon, sea salt, and baking soda together in a bowl. Slowly stir coconut flour into coconut milk mixture until flour is just moistened. Set aside until coconut flour absorbs some of the batter moisture, 3 to 5 minutes.
- Heat coconut oil on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 9.1 g, Cholesterol 148.8 mg, Fat 13.5 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 9.7 g, Sodium 364.1 mg, Sugar 6.4 g
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- Add the eggs, almond butter, apple cider vinegar, vanilla extract, cinnamon, nutmeg, and salt, then whisk well until thoroughly combined.
- Add 1 teaspoon of coconut oil to a large non stick frying pan and set it to low-medium heat (reserve the rest of the coconut oil for later - only 3-4 pancakes will fit in the pan at a time so you’ll add a teaspoon of coconut oil to the pan with each subsequent batch).
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- Grease cast iron skillet with coconut oil and heat to medium heat; once heated reduce to medium low (about 3 or 4 on electric stove).
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- In a large bowl, whisk together the eggs, vanilla and honey until well mixed. Add in the banana and almond milk and whisk until well mixed.
- Whisk the dry ingredients into the wet until well combined. Let stand for 5 minutes so the coconut flour begins to absorb the moisture. Additionally, rub a griddle with coconut oil and pre heat to 350 degrees.
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- Combine mashed banana, egg + egg white, and vanilla extract in a bowl; Whisk to combine. Stir in coconut flour and baking powder. (The batter will be very thick.) (Note: if adding any stir-ins to the batter, such as blueberries or chocolate chips, do it now.)
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- add frozen berries to a small saucepan together with lemon juice and coconut oil (or butter) and heat over medium heat. As the berries start to defrost, stir frequently. Once hot, add the maple syrup and stir. Set aside.
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- Mix in the coconut flour, dairy-free milk, cinnamon, and vanilla. Stir some more to fully combine. Add 1-2 tbsp more coconut flour if the mixture is too runny (this can happen based on the type of milk you're using).
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