Coconut Flour Pancakes
Light, fluffy and naturally gluten free and low carb, these Coconut Flour Pancakes make a delicious and easy breakfast!
Servings: 3 servings (2 pancakes per serving)
Calories: 307kcal
Ingredients
- 2 Whole eggs and 2 egg whites
- 3 Tablespoons melted coconut oil or you can use melted butter
- 3 Tablespoons coconut milk or reduced fat or whole milk
- 2 tablespoons monk fruit or 3 tablespoons 100% maple syrup if not low carb
- 1 tsp sea salt
- 3 Tablespoons coconut flour
- ½ teaspoon wheat-free baking powder
- 1 teaspoon cinnamon
- 1 teaspoon all spice
- ⅓ cup ground flax
- 1 teaspoon vanilla
Instructions
- Using a wire whisk, mix together eggs, coconut oil (or melted butter), milk, maple syrup and sea salt.
- Continuing to whisk, add the baking powder and coconut flour until thoroughly mixed. Add the cinnamon, allspice, flax and vanilla. Stir to combine.
- Heat 1 tablespoon of butter (or coconut oil or you can use cooking spray) in a skillet on a medium flame.
- Spoon 2-3 tablespoons of batter onto skillet making pancakes about 3-4 inches in diameter.
- Turn over to make sure each side is thoroughly cooked.
Notes
To store in the refrigerator: Place in an airtight container in the refrigerator for up to 5 days.
To store in the freezer: Place in an airtight container in the freezer for up to 3 months. Defrosting is simple, leave on the counter for 30-60 minutes and toast in the toaster.
Nutrition
Calories: 307kcal | Carbohydrates: 11g | Protein: 8g | Fat: 22g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 840mg | Potassium: 230mg | Fiber: 8g | Sugar: 1g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg