coconut flour pancakes

Amazing coconut flour pancakes served with an optional fresh wild blueberry maple syrup! These easy, banana coconut flour pancakes are delicious, paleo, dairy free, gluten free and made without baking powder! These pancakes are a great source of protein and healthy fats.

Fluffy Coconut Flour Pancakes With Wild Blueberry Maple Syrup

coconut flour

baking soda

eggs, slightly beaten

honey or maple syrup

banana, mashed (about 1/4 cup mashed banana)

vanilla almond milk,

For the syrup:

wild organic blueberries

maple syrup

Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup

In large bowl whisk together coconut flour and baking soda; set aside.

In a separate medium bowl, mix together the nut butter, eggs, honey, banana and almond milk together until smooth and well combined. Add wet ingredients to flour mixture and mix together. Note: If you find that the batter is WAY too thick (almost paste like), you can add in a teaspoon or two of milk until it is smooth, but still THICK. It will be like a thick brownie batter.

Lightly coat a large nonstick skillet or griddle with butter or coconut oil and place over medium low heat (coconut flour is sensitive to burning so medium-low heat is best). Drop about 3 tablespoons of the batter onto the skillet; you may need to use a spoon to spread out the batter just a tiny bit. It's important not to place more than 3 tablespoons of batter at a time; the pancakes can be hard to flip if they are too large, so smaller pancakes are best. Plus mini pancakes are adorable, duh. It's very important to cook until bubbles appear on top and the edges are well cooked.&nbsp;

Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit. Wipe skillet clean and repeat with more melted butter or cooking spray and remaining batter. Makes 2 servings, 3 pancakes each.

To make the syrup, place maple syrup and blueberries in saucepan over medium heat. Wait until mixture begins to simmer and boil, and stir every few minutes. 

Once mixture begins to breakdown and blueberries cook down about 5 minutes, remove from heat and serve warm over pancakes immediately.

These Coconut Flour Pancakes are amazingly fluffy and naturally gluten-free. They&#x27;re a great low-carb alternative to traditional pancakes, with extra protein and fiber to help keep you feeling satisfied.

Coconut Flour Pancakes (Dairy-free + Keto-Friendly)

coconut flour ((use a level measurement))

eggs

olive oil

maple syrup ((or sugar-free syrup

baking powder ((see note))

vanilla extract

fine sea salt

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.

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. Flip the pancake and let it cook on the other side, about 4 more minutes, or until both sides are golden. Don&#x27;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.

Repeat with the remaining batter, making roughly 6 small pancakes (about 5-inches in diameter). Serve warm with your favorite toppings. Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days.

https://content.jwplatform.com/videos/9bASWWf1.mp4

Here's how to make Coconut Flour Pancakes that are fluffy and delicious! All you need a few ingredients and one bowl to whip them up.

Coconut Flour Pancakes

Fluffy low carb coconut flour pancakes! Light, tender pancakes made with coconut flour. High protein and easy to freeze for healthy breakfasts. Add banana, lemon, or any of your favorite toppings.

Greek yogurt

honey

coconut oil

baking powder

salt

coconut flour (I used Bob’s Red Mill)

Toppings

In a large bowl, whisk together the Greek yogurt, honey, eggs, and vanilla. Once combined, whisk in the coconut oil. If the oil resolidifies, microwave the bowl for a few seconds to re-liquify it.

Sprinkle the baking powder, baking soda, and salt over the top. Sprinkle on the coconut flour. With a rubber spatula, stir just until the flour disappears and no large lumps remain. Let rest for 10 minutes (this allows the flour to absorb some of the liquid and the batter to thicken, and will keep your pancakes from becoming dry).

Preheat a nonstick skillet or griddle over low to medium-low heat. Once the griddle is hot (and not a second before), portion the pancakes by 1 tablespoon batter each (do not be tempted to make them larger or they will not flip). They will spread into a 3-inch silver dollar size. Cook for 3 1/2 to 4 full minutes (it's longer than you think). Do not rush it or be tempted to crank up the heat too high or the pancakes will not cook all the way through before the outsides burn. The pancakes should be very dry at the edges and start to look set on top. To flip, wiggle a flexible spatula like a fish spatula gently underneath one edge, then coax it across the bottom, stopping as soon as you think you can flip. The pancakes are quite delicate—if it doesn't flip perfectly, don't worry, it will still taste delicious. Repeat with the remaining pancakes, adding a light amount of butter, oil, or nonstick spray to the skillet as needed to prevent sticking (I found mine flipped on a nonstick griddle without it). If you like, you can keep the pancakes warm in a 200 degree F oven while you cook the remainder. Enjoy warm with desired toppings.

https://content.jwplatform.com/videos/lgmKMxrD.mp4

These Vegan Coconut Flour Pancakes are soft, fluffy and slightly chewy with a hint of coconut flavour.

Vegan Coconut Flour Pancakes (Gluten-Free)

maple syrup ((or sub any other sweetener))

lemon juice (* (or substitute 1 tablespoon apple cider vinegar))

g coconut flour

gluten-free flour flour

baking powder ((ensure gluten-free if necessary))

bicarbonate of soda (baking soda)

400 ml unsweetened almond milk

Coconut oil ((or sub vegetable oil))

Place all the ingredients in a bowl and mix well (no need to sift the flours) - use a balloon whisk to mix it if the batter becomes clumpy.

For best results, let the batter sit at room temperature for about half an hour before making the pancakes (I found this made the pancakes super fluffy, but if pressed for time the recipe still works without this step).

Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter.

Cook on a low heat for a few minutes until you see a few bubbles appear on the surface of the pancake.

Flip over and cook for another few minutes, until golden brown and crispy on both sides.

Repeat for the rest of the batter - makes around 10 pancakes.

Best served with extra maple syrup and fresh berries.

Best eaten immediately but leftovers do keep covered in the fridge - reheat in a dry frying pan.

These Gluten-Free Vegan Coconut Flour Pancakes are soft, fluffy and slightly chewy with a hint of coconut flavour. They’re also refined sugar free, are made without flax eggs or aquafaba, and come together in one bowl. 
Full recipe: https://www.rhiansrecipes.com/coconut-flour-pancakes/  

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Gluten-Free Vegan Coconut Flour Pancakes

6 Ingredient Coconut Flour Pancakes (Biphasic &amp; Paleo)

cinnamon

water

Tablespoon melted ghee

Mix together the coconut flour, cinnamon and salt. Add the eggs, melted ghee and water to the dry mixture and whisk until combined.

Scoop 1/4 cup of the pancake batter and pour it onto the griddle. Cook on the griddle at 250 degrees for 10 minutes. It should make three pancakes.

Learn How to Make Keto Pancakes Recipe with Almond Flour and Cream Cheese. Those Delicious Low Carb Pancakes are not only delicious and fluffy but entirely Sugar-Free, Grain-Free, Gluten-Free, perfect for Diabetics, and a great addition to your Keto Breakfast Meal.

Keto Pancakes Almond Flour

Eggs

Cup (50 grams) Cream Cheese

Tablespoons (70 grams) Almond Meal

Tablespoon Sweetener

Gluten-Free Baking Powder

Vanilla Extract

Ingredients for Low Carb Pancakes

Prepare all your ingredients to make those perfect keto Cream Cheese Pancakes. Make sure your cream cheese and eggs are at room temperature.

Sweetener and Eggs

Using your hand blender for easier maneuver, whisk eggs with sweetener until fluffy light consistency. It will help at the end for your pancakes to be extra fluffy. 

Rest of the Ingredients

Once whisk your eggs and sweetener properly, add all other ingredients needed.

Whisk

Whisk once again using your hand Blender until your batter is thoroughly combined.

Cook

Heat your non-stick pan and add a bit of extra virgin olive oil. With a tablespoon, drop two tablespoons of the batter into the middle of the pan. 

cook

Let it cook on medium-high until you see tiny bubbles on top of the pancake. 

turn

Using a pancake spatula, turn the pancakes, cover with the lid and let cook until lightly brown. 

https://mediavine-res.cloudinary.com/video/upload/p0i9kwi5iknbop7ssjkl.mp4

I must confess: I'm addicted to carbs! Lately, however, I've been searching for recipes with more natural ingredients for my family. While researching I found these coconut flour pancakes. They're very tasty and easy to make; you only need 4 ingredients and they are ready in 15 minutes. What more could you ask for? Plus, they'll give you and your family the energy to take on the day. Enjoy!

bananas

Place all the ingredients in a blender and mix until it has an even texture.

Heat a nonstick saucepan over medium heat. When the saucepan is hot add 1/3 cup of the mixture. Create a circle with it and cook for approximately 2 minutes or until the bottom of the pancake is browned. Flip carefully with a spatula and cook the other side. Repeat this process until you’re done with the mixture.

Serve with your favorite fruit purée if you like.

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