Description
Delightful gluten-free pancakes made with coconut flour for a unique texture and subtle sweetness.
Ingredients
Scale
- 1 cup coconut flour
- 6 large eggs
- 1 cup almond milk (or coconut milk)
- 2 tablespoons coconut oil (melted)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Sweetener of choice (optional)
- Pinch of salt
Instructions
- In a large bowl, mix the coconut flour, baking powder, and salt. Make sure to break up any lumps in the coconut flour to ensure a smooth batter.
- In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, vanilla extract, and sweetener if you’re using one. Combine the wet and dry ingredients, stirring until smooth and well blended.
- Heat a non-stick skillet over medium heat. Pour batter onto the skillet to form your pancakes, using about a quarter cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side, approximately 2-3 minutes per side. Serve warm with your choice of toppings like fresh berries, sliced bananas, or a drizzle of honey.
Notes
For a vegan version, substitute eggs with flax eggs: mix 2 tablespoons of ground flaxseed with 6 tablespoons of water for each egg needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 70mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg