Coconut Flour Pancakes

Coconut Flour Pancakes

Coconut Flour Pancakes are amazingly fluffy and naturally gluten-free. It is packed with protein, low carb, and delightfully tender, these pretty pancakes are the breakfast incarnation of small but mighty.

Coconut flour is flour made from ground coconut, but it has incredibly unique properties. It’s naturally high in fiber and protein, meaning the recipes we make with it tend to turn out that way too.

Is coconut flour healthy?

Coconut flour is one of the perfect flour to cook and bake with because it has a huge range of health benefits. Here are a few health benefits of coconut flour:

  1. Coconut flour is naturally grain and gluten-free.
  2. It’s lower in carbs: These coconut flour pancakes are much lower in carbs than traditional pancakes made with wheat flour!
  3. It’s packed with nutrients: One of the best parts about coconut flour is that it naturally packs fiber, protein, and healthy fats all while being gluten and grain-free.
Here is its quick recipe:
COURSE: BREAKFAST

PREP TIME: 5 MINUTES | COOK TIME: 10 MINUTES |  TOTAL TIME: 15 MINUTES

SERVINGS: 6 SMALL PANCAKES | CALORIES: 96KCAL

Ingredients
  • 1/4 cup coconut flour (use a level measurement)
  • 3 large eggs
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup (or sugar-free syrup)
  • 1 teaspoon baking powder (see note)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
Instructions
  1. In a large bowl, combine the coconut flour, eggs, oil, maple syrup, baking powder, vanilla extract, and salt. Use a whisk to stir it all together, breaking up any clumps.
  2. In a greased skillet over medium-low heat, add 3 tablespoons of the pancake batter and allow it to cook until bubbles start to form in the middle of the pancake, about 4 to 5 minutes.
  3. Flip the pancake and let it cook on the other side, about 4 more minutes, or until both sides are golden.
  4. Don’t be tempted to increase the heat to speed up the cooking time, or the outsides of the pancake might burn before the inside is cooked through and fluffy.
  5. Repeat with the remaining batter, making roughly 6 small pancakes (about 5-inches in diameter).
  6. Serve warm with your favorite toppings.
  7. Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days.
Nutritional Information
Calories: 96kcal | Carbohydrates: 3g | Protein: 3g | Fat: 7g | Saturated Fat: 2g |  Cholesterol: 82mg | Sodium: 139mg | Potassium: 98mgFiber: 2g | Sugar: 1g | Vitamin A: 120IU | Calcium: 41mg | Iron: 0.6mg
Note: 

Coconut Flour Pancake Nutrition (per pancake): Calories: 114, Fat: 7g, Carbohydrates: 8g, Fiber: 2g, Protein: 3g

Pancakes made without Sweetener (per pancake): Calories: 96, Fat: 7g, Carbohydrates: 3g, Fiber: 2g, Protein: 3g

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