Coconut Flour Pancakes

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When you ask, I listen! I had a girl reach out to me from Periscope asking for a good coconut flour pancake recipe. I can see why! Coconut flour, for some people, has an odd texture. I really like it, but it is very soft and absorbs a ton of liquid, so baking with it can be a challenge. I created this super simple recipe because I wanted it to be accessible for everyone. I love adding all kinds of crazy things to my recipes, but showed restraint here. It paid off, because the result is a simple, yet delicious stack with fabulous nutritionals. You get to eat all four pancakes WITH 1/2 a tablespoon of cashew butter drizzled on top, for under 260 calories. In the same Periscope where I made these pancakes, I talked all about the different baking flours on the market, particularly the gluten-free varieties. To watch: click here.2015-09-02 07.14.31

Coconut Flour Pancakes

By March 3, 2016

2015-09-02 07.14.16

I always suggest doubling the recipe and making breakfast for two days. It saves so much time!

  • Prep Time : 5 minutes
  • Cook Time : 5 minutes
  • Rating 5 stars - based on 2 review(s)
  • Yield : 4 pancakes
Nutrition facts : Calories: 256; Carbohydrate Content: 9 net carbs; Fat Content: 13g; Fiber Content: 10g; Protein Content: 17g;

Instructions

  1. In a small bowl add the coconut flour through cinnamon. (Add sweetener, if using). Stir until smooth.
  2. Spray a griddle or pan with cooking spray and heat over medium. Using a large spoon, drop batter four times onto the griddle. Cook for 2-3 minutes per side, or until golden brown.
  3. Plate and drizzle with cashew butter.
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
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