Coconut Flour Pancakes
If you're looking for a gluten-free alternative to regular pancakes, these Coconut Flour Pancakes are the ones you need to make!
Servings 2
Calories 1237kcal
Equipment
Ingredients
- 1 large egg
- 2 egg whites
- 1½ Tbsp pure maple syrup
- 3 Tbsp very mild olive oil
- 1 tsp pure vanilla extract
- ½ cup coconut milk
- ⅓ cup coconut flour sifted
- ½ t. baking powder
- Pinch salt
- 3 Tbsp coconut oil divided
- 1 large banana sliced
- 2 cups fresh raspberries
- Real maple syrup for serving
Instructions
- Place the egg, egg whites, maple syrup, olive oil, and vanilla extract into a large mixing bowl and whisk until smooth. Pour in the coconut milk and whisk to combine.
- Add the sifted coconut flour, baking powder, and a small pinch of salt. Gently fold in the dry ingredients without overworking the batter.
- Melt about a teaspoon of coconut oil in a large, hot non-stick skillet, frying pan, or griddle and pour 2-3 tablespoons of batter per pancake. Cook for 1-2 minutes on one side until the pancakes are set and the edges turn a deeper golden color.
- Flip and cook the remaining side for another 1-2 minutes, or until golden brown. Remove from heat and repeat this process with the remaining batter.
- To serve, stack several pancakes and top with sliced banana, raspberries, and drizzle with real maple syrup if desired. Enjoy!
Nutrition
Serving: 1 | Calories: 1237kcal | Carbohydrates: 168g | Protein: 15g | Fat: 60g | Saturated Fat: 34g | Polyunsaturated Fat: 22g | Cholesterol: 93mg | Sodium: 322mg | Fiber: 13g | Sugar: 128g