Breakfast Recipes

Coconut Flour Pancakes

Coconut Flour Pancakes

Looking for an easy gluten-free breakfast recipe idea? Today you will learn how to make Soft & fluffy coconut flour pancakes. What’s better than amazing pancakes for the morning.

What Is Coconut Flour?

Coconut flour makes from fresh coconut pulp grated from coconuts, and of course, there is a small manufacturing process, and that is not much important to us, But what important is, Coconut flour is naturally gluten-free. So You can substitute wheat flour with coconut flour and make delicious food. Besides gluten-free, Coconut flour consists of many extra nutrition values.

Ingredients for Easy Pancake Recipe :

  • 1/2 cup coconut milk
  • 1/3 cup coconut flour sifted
  • 1 large egg
  • 2 egg whites
  • 1 1/2 tbsp pure maple syrup
  • 3 tbsp very mild olive oil
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • Pinch salt
  • 3 tbsp coconut oil, divided
  • 1 large banana, sliced
  • 2 cup fresh raspberries
  • Real maple syrup, for serving

How to Make Coconut Flour Pancakes :

Step One:

In a large mixing bowl, whisk the egg, egg whites, maple syrup, olive oil, and vanilla extract until smooth. Pour in the coconut milk and whisk to combine.

Step Two:

Add the sifted coconut flour, baking powder, and a small pinch of salt. Gently fold in the dry ingredients without overworking the batter.

Step Three:

Melt about a teaspoon of coconut oil in a large, hot non-stick skillet or griddle and pour 2-3 tablespoons of batter per pancake. Cook until the pancakes are set and the edges turn a deeper golden color, around 1-2 minutes.

Step Four:

Flip and cook the remaining side another 1-2 minutes, or until golden brown. Remove from heat and repeat this process with the remaining batter.

Serving Suggestions:

To serve, stack several pancakes and top with sliced banana, raspberries, and drizzle with real maple syrup. Now you have delicious perfect coconut flour pancakes. Start your day with this amazing meal and a coffee, Enjoy!

Coconut Flour Pancakes Recipe

Planning Tip:

To avoid lumps, sift the coconut flour before adding it to the batter. If you don’t have a sifter, pour flour into a fine-mesh sieve and gently shake over the bowl.

More Recommending Breakfast Recipes –

Coconut flour banana muffins – Easy Coconut Flour Banana Muffins with Chocolates

Cheesy casserole recipe – Cheesy Breakfast Casserole with Broccoli & Sausage

Delicious potatoes recipe for breakfast – Parmesan Breakfast Potatoes Recipe

Coconut Flour Pancakes

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American Breakfast
Serves: 2
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes

Gluten-free coconut flour pancakes with raspberries & maple syrup.

Ingredients

  • 1 large egg
  • 2 egg whites
  • 1 1/2 tbsp pure maple syrup
  • 3 tbsp very mild olive oil
  • 1 tsp pure vanilla extract
  • 1/2 cup coconut milk
  • 1/3 cup coconut flour sifted
  • 1/2 tsp baking powder
  • Pinch salt
  • 3 tbsp coconut oil, divided
  • 1 large banana, sliced
  • 2 cup fresh raspberries
  • Real maple syrup, for serving

Instructions

1

In a large mixing bowl, whisk the egg, egg whites, maple syrup, olive oil, and vanilla extract until smooth. Pour in the coconut milk and whisk to combine.

2

Add the sifted coconut flour, baking powder, and a small pinch of salt. Gently fold in the dry ingredients without overworking the batter.

3

Melt about a teaspoon of coconut oil in a large, hot non-stick skillet or griddle and pour 2-3 tablespoons of batter per pancake. Cook until the pancakes are set and the edges turn a deeper golden color, around 1-2 minutes.

4

Flip and cook the remaining side another 1-2 minutes, or until golden brown. Remove from heat and repeat this process with the remaining batter.

5

To serve, stack several pancakes and top with sliced banana, raspberries, and drizzle with real maple syrup if desired. Enjoy!

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