COCONUT FLOUR PANCAKES
These fluffy gluten-free pancakes are made using coconut flour, which is high in fibre. Served with tart berries and maple syrup, it makes a delicious free-from brunch
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 15m
Yield Makes 10-12
Number Of Ingredients 7
Steps:
- Whisk the egg whites in a clean bowl until they reach stiff peaks. Put the coconut flour, baking powder, cinnamon, egg yolks, milk, 1 tsp maple syrup and a pinch of salt in a bowl and whisk to a smooth batter. Carefully fold in the egg whites, trying to keep in as much air in as possible.
- Heat a non-stick pan over a medium heat. Add tablespoons of the batter at a time to create small pancakes. Cook for 1-2 mins until bubbles appear on the surface. Flip and cook for another 30 seconds. Repeat with the remaining batter.
- Meanwhile, microwave the berries and remaining syrup for 2 mins, stirring halfway, to make a compote. Serve with the pancakes.
Nutrition Facts : Calories 42 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
GLUTEN-FREE, EGG-FREE PUMPKIN COCONUT FLOUR PANCAKES
Pumpkin and coconut flour pancakes are great in the summer time. I used maple syrup over them.
Provided by cjcuppycake
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk coconut flour, salt, baking powder, and baking soda together in a bowl.
- Stir pumpkin puree, coconut milk, sugar, and xanthan gum together in another bowl until smooth; stir into flour mixture until batter is thick and smooth.
- Heat oil in a griddle over medium-high heat. Drop batter by large spoonfuls 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 191.3 calories, Carbohydrate 16.3 g, Fat 14.6 g, Fiber 6.6 g, Protein 2.3 g, SaturatedFat 11.2 g, Sodium 831.3 mg, Sugar 6.6 g
GLUTEN-FREE AND EGG-FREE COCONUT FLOUR PANCAKES
Coconut and banana pancakes are good for a summer breakfast.
Provided by cjcuppycake
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Mix coconut flour, salt, baking powder, and baking soda together in a bowl. Beat coconut milk, banana, and xanthan gum together in a separate bowl until smooth; add to flour mixture and stir until there are no clumps.
- Brush half the bacon drippings onto the cooking surface of a large skillet placed over medium heat to preheat. Spread about half the batter onto the skillet using a silicone spatula to spread to about 1/4-inch thick. Cook until it bottom looks dry and dark brown, 5 to 7 minutes. Flip the pancake and cook until the other side is browned, about 5 minutes more. Repeat with remaining bacon drippings and batter.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 11 g, Cholesterol 4.7 mg, Fat 11.2 g, Fiber 4 g, Protein 1.1 g, SaturatedFat 7.4 g, Sodium 309.6 mg, Sugar 3.6 g
LOW-CARB, SUGAR-FREE COCONUT FLOUR PANCAKES
Low-carb, gluten-free, sugar-free pancakes.
Provided by Nikki Sell
Categories Breakfast and Brunch Pancake Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Combine butter, cream, eggs, and vanilla extract in a bowl.
- Combine coconut flour, stevia, baking powder, and salt in a second bowl. Add dry mixture to the cream mixture and mix to combine.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls 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 490.1 calories, Carbohydrate 17.6 g, Cholesterol 380.8 mg, Fat 43.2 g, Fiber 6.9 g, Protein 12.6 g, SaturatedFat 24.9 g, Sodium 532.3 mg, Sugar 0.8 g
HCG DIET (P3) COCONUT FLOUR PANCAKES RECIPE - (4.2/5)
Provided by aerin8
Number Of Ingredients 7
Steps:
- Blend together eggs, oil, coconut milk, sugar and salt. Combine coconut flour with baking powder and thoroughly mix into batter. Heat 1 tablespoon (I found this to be a bit much - I would use 1/2 tablespoon) of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2½ to 3 inches in diameter. Batter will be thick, but will flatten out when cooking.
PALEO COCONUT FLOUR PANCAKES
Our family absolutely loves these healthy, light, and fluffy pancakes! These pancakes take longer than normal pancakes so be patient and wait a while before you try to turn them over!
Provided by KIMLUCE
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 5
Number Of Ingredients 10
Steps:
- Whisk coconut milk, applesauce, eggs, honey, vanilla extract, cinnamon, sea salt, and baking soda together in a bowl. Slowly stir coconut flour into coconut milk mixture until flour is just moistened. Set aside until coconut flour absorbs some of the batter moisture, 3 to 5 minutes.
- Heat coconut oil on a griddle over medium heat. Drop batter by large spoonfuls 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 176.1 calories, Carbohydrate 9.1 g, Cholesterol 148.8 mg, Fat 13.5 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 9.7 g, Sodium 364.1 mg, Sugar 6.4 g
LOW-CARB PANCAKES WITH COCONUT FLOUR
These are awesome low-carb pancakes! This recipe also works great in the waffle iron! Top with butter and other low-glycemic toppings.
Provided by Lowcarb Cook
Categories Breakfast and Brunch Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a cast iron skillet over medium-low heat and grease with butter.
- Whisk eggs, yogurt, water, coconut flour, coconut oil, flaxseed meal, vanilla extract, baking powder, cinnamon, salt, and stevia together in a large bowl.
- Drop batter into the hot skillet using a 1/3 cup measuring cup. Cook until bubbles form and the pancakes are firm enough to flip, 4 to 5 minutes. Be sure to cook them on low enough heat that the outside doesn't burn before the inside is done. Flip and cook until browned on the other side and done in the middle, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 6.5 g, Cholesterol 129.5 mg, Fat 11.3 g, Fiber 3 g, Protein 6.2 g, SaturatedFat 6.6 g, Sodium 419.5 mg, Sugar 1.1 g
APPLE CINNAMON COCONUT FLOUR PANCAKES
Fluffy, flavorful, and made with coconut and almond flour, these delicious pancakes may become a new family favorite. They're especially good topped with maple syrup, honey, applesauce, or apple butter.
Provided by King Arthur Flour
Categories Trusted Brands: Recipes and Tips King Arthur Flour
Time 20m
Yield 16
Number Of Ingredients 11
Steps:
- Whisk together the eggs, butter, applesauce, and vanilla extract until well blended.
- In a separate bowl, mix together the remaining ingredients until thoroughly combined.
- Whisk together the dry and wet ingredients until evenly moistened.
- Heat a heavy frying pan over medium heat, or heat an electric griddle to 350 degrees F. Generously grease the frying pan or griddle.
- Drop batter by the tablespoonful onto the greased pan or griddle.
- Bake on one side until the edges begin to dry, a few bubbles form on the surface, and the pancakes hold together. Gently turn the pancakes and cook the other side until firm.
- Repeat with the remaining batter.
- Serve pancakes warm.
Nutrition Facts : Calories 52.8 calories, Carbohydrate 2.6 g, Cholesterol 27.1 mg, Fat 3.5 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 89 mg, Sugar 0.9 g
LOW CARB PANCAKES WITH SOY AND COCONUT FLOUR
If you do not like to use soy flour, I'm sure you could substitute almond flour in this recipe. I found this on Bob's Red Mill's website. I've modified this recipe to make it low carb and vegetarian. These are not super fluffy and slightly dense. I found these to be very filling and taste great with my Blueberry Pancake Syrup, which is low carb also. ETA: I made this with almond flour and it tasted very good. I needed to add a few spoonfuls of additional coconut flour to thicken the batter.
Provided by EasternCook
Categories Breakfast
Time 25m
Yield 10 small pancakes, 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix wet ingredients and mix dry ingredients.
- Pour wet into dry ingredients and mix just until combined.
- This batter will be thicker than normal pancake batter.
- Cook in pan/griddle on med heat with oil. (it will not 'bubble' like regular pancakes).
- Flip when underside is browned.
- The middle of these pancakes will feel a bit soft on the inside. Once cooled a bit, it will firm up.
Nutrition Facts : Calories 98.2, Fat 6.2, SaturatedFat 1, Cholesterol 37.2, Sodium 142.8, Carbohydrate 5.8, Fiber 0.2, Sugar 1.5, Protein 5.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #preparation #pancakes-and-waffles #breakfast #diabetic #dietary #gluten-free #free-of-something
You'll also love