Coconut Flour Pancakes
by: claire cary
Made in just one bowl and super fluffy, these coconut flour pancakes are the perfect weekend breakfast. They're paleo, grain free and naturally gluten free.
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6
Ingredients
- 6 tablespoons coconut flour
- 3 eggs
- 1 tablespoons tapioca starch
- 2 tablespoons almond butter
- 2 tablespoons maple syrup
- ¼ cup apple sauce can sub mashed banana
- ¼ cup milk dairy or non-dairy
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- First add all wet ingredients to a mixing bowl and whisk together.
- Add in the dry ingredients, making sure to spoon and level the flour into the dry measuring cup.
- Whisk together until a smooth batter forms.
- Heat a large pan over medium/low heat and grease lightly with oil.
- Use about 1/4 cup worth of batter and add to the pan once warm. Spread it around slightly with the back of a spoon to form an even circle.
- Cook for about 1-2 minutes, then flip and cook an additional 1-2 minutes. These pancakes take slightly longer to cook than traditional ones, but keep the heat on the lower side because coconut flour can burn easily.
- Repeat until all batter has been used. Serve with maple syrup, berries and enjoy!
Notes
You'll know the pancakes are ready to flip when the tops look a bit matte and a few bubbles start to form around the edges. Be sure to grease your pan and cook for slightly longer than you think for easier flipping!
In both the vegan and regular versions, you can sub half of the apple sauce with oil or melted butter for a slightly richer flavor. You'll end up needing 2 tablespoons of both oil and apple sauce if you go this route.
You can sub the almond butter for any other nut or seed butter of your choice, just make sure it is nice and runny and not too thick.
Serving: 1pancake / Calories: 131kcal / Carbohydrates: 13g / Protein: 5g / Fat: 6g / Saturated Fat: 2g / Fiber: 3g / Sugar: 6g
