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)
- 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
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.
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.
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