COCONUT PANCAKES RECIPES
COCONUT FLOUR PANCAKE RECIPE | ALLRECIPES
Healthy, sugar-free, gluten-free, and low-carb. Great for breakfast or dessert. Enjoy plain or top with your favorite sugar-free pancake syrup, or sugar-free fruit spread.
Provided by Nicky
Categories Breakfast and Brunch Pancake Recipes
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 1 pancake
Number Of Ingredients 6
Steps:
- Beat eggs, coconut flour, 2 tablespoons melted oil, stevia sweetener, and vanilla extract together in a bowl with a whisk until smooth.
- Melt 1 teaspoon coconut oil in a large skillet over medium heat. Tilt skillet to swirl oil around to cover cooking surface.
- Pour batter into the skillet and cook until browned, 2 to 3 minutes per side.
Nutrition Facts : Calories 439.4 calories, CarbohydrateContent 10.8 g, CholesterolContent 372 mg, FatContent 42.6 g, ProteinContent 12.6 g, SaturatedFatContent 32.3 g, SodiumContent 140.2 mg, SugarContent 1 g
COCONUT PANCAKES RECIPE | ALLRECIPES
I originally developed these pancakes to accommodate a gluten-free, sugar-free diet. They are as versatile as traditional pancakes and can be dressed up or down as the meal requires. My favorite is to serve them with a pineapple-coconut-macadamia nut relish, but they're just as good served traditionally with butter and syrup (agave nectar is a great syrup). Maybe add a dollop of whipped cream on each stack.
Provided by JNODWELL
Categories Breakfast and Brunch Pancake Recipes
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk coconut flour, rice flour, baking powder, baking soda, and salt together in a bowl. Mix buttermilk, egg yolks, butter, and almond extract together in a separate bowl.
- Heat griddle to 350 degrees F (175 degrees C) or a skillet over medium-high heat; lightly grease with macadamia nut oil.
- Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
- Stir buttermilk mixture into flour mixture; fold in egg whites, 1/3 at a time, until batter is just mixed and thick.
- Ladle batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 240.8 calories, CarbohydrateContent 17.2 g, CholesterolContent 180.2 mg, FatContent 14.6 g, FiberContent 0.3 g, ProteinContent 10.2 g, SaturatedFatContent 7.1 g, SodiumContent 807.5 mg, SugarContent 6.2 g
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