PERFECT PALEO COCONUT PANCAKES
Perfect paleo coconut pancakes! Thick and dense, this healthy stack is packed with fiber and protein and is guaranteed to keep you full. Gluten-free, paleo, and low-calorie, they're sure to become your favorite go-to breakfast!
Provided by Megan Olson
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Place egg whites, coconut milk, honey, vanilla extract, and cinnamon in a bowl; blend with an electric hand mixer until mixture is light and fluffy, 2 to 3 minutes. Add tapioca flour, baking soda, and baking powder. Mix with hand mixer just to combine, about 1 minute. Fold in coconut flour by hand using a spatula (do not over mix).
- Heat skillet over medium heat; spray with non-stick cooking spray. Pour batter in 1/4-cup portions in batches on the hot skillet. Cook on one side until small bubbles form in the center of the pancakes and edges look dry, 3 to 4 minutes. Flip them over and cook the other side until lightly browned, 2 to 3 minutes. Transfer pancakes to a baking rack; keep warm.
Nutrition Facts : Calories 109.1 calories, Carbohydrate 12.4 g, Fat 5.8 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 4.8 g, Sodium 176.7 mg, Sugar 3.5 g
PERFECT PALEO PROTEIN PANCAKES WITH COCONUT FLOUR AND CINNAMON
These paleo pancakes taste delicious straight from the skillet but are amazing stacked and layered with nutrient-rich toppings like maple syrup, cocoa nibs, bananas, or even real butter and more!
Provided by Kate Gavlick
Time 20m
Number Of Ingredients 7
Steps:
- Preheat a skillet over medium heat. Add in one teaspoon of coconut oil to lightly grease skillet. In a small bowl, whisk together eggs and almond milk. Add in coconut flour, baking powder, sea salt, and cinnamon and stir until combined and thick. Drop ¼ cup pancake batter into greased skillet, and spread into an even round circle with a spoon. Cook pancake over medium-high heat for about three minutes per side. Continue with the remainder of the pancake batter, adding more coconut oil to skillet to grease if necessary. Serve pancakes with your favorite toppings and enjoy!
Nutrition Facts : Carbohydrate 0 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 0 g, TransFat 0 g, UnsaturatedFat 0 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
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
THE BEST PALEO PANCAKES RECIPE | DAIRY AND GLUTEN FREE TOO!
Steps:
- In a large bowl, place the almond flour, tapioca starch, baking powder and salt, and whisk to combine.
- Create a well in the center of the dry ingredients and add the almond milk, oil, eggs and honey, and whisk to combine well.
- Set the batter aside to sit briefly. It will thicken a bit.
- Heat a griddle or cast iron skillet (or any other nonstick surface on which you like to make pancakes) over medium heat (on an electric griddle, keep the temperature no higher than 350°F). Lightly grease your griddle surface with additional coconut oil.
- Pour the pancake batter about 1/4 cup at a time into rounds. Allow to cook until the edges of the pancakes are set (when they're set, they'll lose their shine), about 1 minute.
- With a wide, thin spatula, turn each pancake over and allow to finish cooking on the other side (about another 30 seconds).
- Remove the pancakes from the griddle, and repeat with the remaining batter.
- Serve the pancakes warm with maple syrup or more honey.
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- In a medium mixing bowl, mix together the dry ingredients (flour, shredded coconut, sugar, baking powder and salt).
- In a separate bowl, whisk together the liquid ingredients (coconut milk, egg and oil). 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 and you can whisk it into the rest.
- Pour the wet ingredients into the dry and stir until combined (a few lumps are ok). If you’ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
- If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
BEST EVER COCONUT FLOUR PANCAKES FOR ONE (PALEO) - DISHING ...
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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.)
- Using a 1/4 cup measure, divide the batter into three small pancakes and gently spoon onto the skillet. Use the back of a spoon to gently spread out to form a circular shaped pancake. Reduce heat to medium-low, and cook for 2 to 3 minutes, until the underneath turns golden brown. Gently flip, and cook for another 1 to 2 minutes, until cooked through.
PALEO COCONUT FLOUR PANCAKES {KID FRIENDLY} - FIT FOODIE FINDS
From fitfoodiefinds.com
4/5
- First, heat about a teaspoon of coconut oil in a large skillet to low/medium heat*. Then, whisk 4 eggs together in a medium-size bowl. Then, add in milk and honey and mix again. Slowly add in coconut flour and baking powder and mix until combined. The batter should be thick.
- Using a 1/4 cup measuring cup, scoop batter onto skillet. Cook first side for about 4 minutes, covered, or until the pancakes begin to brown and the top firms up. Then, flip and cook for 3-4 additional minute uncovered, or until cooked all the way through.
PALEO BLUEBERRY PANCAKES (LIGHT & FLUFFY!) - THE MOVEMENT MENU
From themovementmenu.com
Estimated Reading Time 6 mins
- Prepare the buttermilk: In a blender pitcher, pour in the milk. Add apple cider vinegar and give it a nice stir or shake. Let that sit for 10 minutes and add the rest of the wet ingredients.
- Add dry ingredients: While continuously whisking, add the coconut flour, arrowroot flour, baking powder, baking soda and salt to the bowl. Whisk until the batter looks well combined and smooth. Fold in the chia seeds.
- Cook: Grease a large pan or pancake pan and place on the stove over medium-low heat. Once pan is hot, use a large ladle or ice cream scoop to pour each pancake. The batter should make about (10) 4x4" pancakes.
PALEO BANANA PANCAKES (MADE WITH COCONUT FLOUR) - A SWEET ...
From asweetalternative.com
Estimated Reading Time 5 mins
- 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).
BASIC PALEO PANCAKE RECIPE (WITH ALMOND FLOUR) - BAKE IT PALEO
From bakeitpaleo.com
- In a large mixing bowl, combine dry ingredients (almond flour, arrowroot starch, coconut flour, baking powder, cinnamon and salt).
- In a separate bowl, whisk together wet ingredients (eggs, almond milk, maple syrup, avocado oil and vanilla).
- Let the batter sit for 5-10 minutes to thicken. During this time, grease and preheat a frying pan on medium heat.
COCONUT FLOUR PANCAKES (DAIRY FREE, NUT FREE) - BAKE IT PALEO
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- Grease pan with oil (I used coconut oil) and pour 1/4 cup batter on pan. Cover and cook on medium-low heat until golden brown on the bottom.
KETO + PALEO SHEET PAN PANCAKES « CLEAN & DELICIOUS
From cleananddelicious.com
- In a large bowl, combine all of the ingredients except for the stir-ins. Mix everything together until you have a nice, thick pancake batter.
- Carefully transfer the batter onto the prepared baking sheet and gently even out using a rubber spatula.
- Add topping of your choice! It's fun to change it up. Maybe do half a pan with one topping and the other half with another. Or even better, do quarters and choose four favorites!
PERFECTLY PALEO PANCAKES | KING ARTHUR BAKING
From kingarthurbaking.com
- Lightly grease the griddle or pan with coconut oil (or other paleo-friendly fat)., In a small bowl, whisk together the flour, cream of tartar, baking soda, and salt., In a medium bowl, whisk together the eggs, water, oil, and sweetener., Add the dry ingredients to the wet ingredients and whisk to combine., Spoon 1/4 cupfuls of batter onto the griddle or pan, gently spreading them into 4” circles.
- Cook until bottom of each is golden brown; flip and cook until the second side is browned, about 2 to 3 minutes per side., Serve pancakes warm with the toppings of your choice., Wrap any leftover pancakes and freeze for up to one month.
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- Paleo Pancakes – by Paleo Cupboard. Everyone needs a staple pancake recipe on-hand and this one happens to be just the one. A simple enough recipe that they can be whipped up in no time, and you can easily pair them up with something sweet or savoury, whichever you so desire.
- Carrot Cake Pancakes – by PaleOMG. Dessert for breakfast? If you’re craving something sweet in the AM, you’ll love these carrot cake inspired pancakes.
- Flourless Banana Pancakes- by Paleo Leap. For anyone allergic or intolerant to nut flours, this is the perfect recipe for you! We completely skipped on a flour-base and although they may not be as fluffy as the others, they taste great.
- Paleo Apple-Cinnamon Pancakes – by Paleo Newbie. Our favorite flavors of fall in a pancake. Our recommendation is to always make extra, because you’ll find yourself snacking on these at all hours of the day.
- Paleo Pancakes – by A Spicy Perspective. Another quick and simple staple recipe we couldn’t pass up. Only three ingredients required that you’ll most likely always have on-hand.
- Coconut Pancakes with Raspberry Reduction – by Civilized Caveman Cooking. The coconut pancakes alone are delicious, but the raspberry reduction puts this recipe over the top!
- Paleo Duck Pancakes – by Eat Drink Paleo. If you’re looking to “wow” with your cooking and get a little more complex with your recipe, than we suggest trying these Paleo Duck Pancakes.
- Plantain and Coconut Pancakes – by The Healthy Foodie. After eating these, you’ll find it hard to believe that they’re actually Paleo. A perfect breakfast to serve up to anyone who thinks Paleo is in the least bit boring!
- Curry Sweet Potato Pancakes – by The Spunky Coconut. This recipe may be a little more time-consuming than many of the others, but don’t let that turn you off.
- Huckleberry Lavender Paleo Pancakes – by Pure and Simple Recipes. There’s not much we can say about his recipe except that it’s an absolute must try!
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