Pancakes. Coconut Pancakes.
Small, fluffy and oh so yummy!
I have tried them with 2%, almond, and coconut and they come out perfect each time. Just use whatever you have on hand. Coconut flour also isn't insanely overpriced you should be able find some at your local grocery store. These fluffy golden goodnesses are a healthy low carb alternative to its all flour counterpart. In fact, I think that these takes better.
The coconut flavor isn't too powerful it gives a nice texture to the pancakes that make them good enough to eat alone. I advise that you make a few batches and freeze the extras that you won't eat that week.
You can serve them warm with butter, fruit jam or fresh whipped cream. I love having these on hand so I don't have rush around in the morning trying to figure out what I'm going to eat before my first meeting.
Coconut Flour Pancakes
- ¼ cup unsalted butter, melted
- ¼ cup milk (2%, almond or coconut)
- 1 pinch of sugar
- ½ teaspoon salt
- 4 eggs
- ½ teaspoon vanilla extract
- ¼ cup coconut flour (about 25g)
- ½ teaspoon baking powder
- Whisk together butter, cream, sugar, salt, eggs and vanilla extract.
- In another bowl, combine coconut flour and baking powder. Mix dry ingredients into the wet ingredients.
- Lightly oil skillet and heat over medium heat. Spoon heaping tablespoons of batter onto skillet to make pancakes about 2-3 inches in diameter.
Makes 7 pancakes