Breakfast - Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup recipes

Author: Tanna Cole

Breakfast Dairy free Grain free Healthy Paleo

These easy, banana coconut flour pancakes are delicious, paleo, dairy free, gluten free and made without baking powder! Amazing coconut flour pancakes served with an optional fresh wild blueberry maple syrup!

Coconut Flour Pancakes (Dairy-free + Keto-Friendly)
Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup
Coconut Flour Banana Pancakes
Coconut Flour Pancakes (Gluten-Free, Dairy-Free)
Can you eat coconut flour on paleo Diet?
Are coconut flour pancakes healthy?
Why do my coconut flour pancakes fall apart?
What do coconut flour pancakes taste like?

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

These Coconut Flour Pancakes are amazingly fluffy and naturally gluten-free. They're a great low-carb alternative to traditional pancakes, with extra protein and fiber to help keep you feeling satisfied.
Provided by: Megan Gilmore
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: gluten-free,paleo
Number of ingredients: 7

Ingredients:

1/4 cup coconut flour ((use a level measurement))
3 large eggs
2 tablespoons olive oil
2 tablespoons maple syrup ((or sugar-free syrup for keto))
1 teaspoon baking powder ((see note))
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt

Nutrition:

How to cook:

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'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.

Notes: The Best Coconut Flour Banana Nut Protein Pancakes (These Are, 2 tbsp coconut flour · ½ tsp cinnamon · 1/8 tsp nutmeg · ¼ tsp baking powder · pinch of salt · 1 ripe banana, mashed with a fork · 1 eggs · 2 tbsp almond butter

Tags:

coconut flour pancakes gluten-free dairy-free coconut flour pancakes gluten-free fluffy coconut flour pancakes with wild blueberry maple syrup coconut flour pancakes with wild blueberry maple syrup coconut flour pancakes dairy-free

Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup

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.
Provided by: Monique Volz of AmbitiousKitchen.com
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

1/4 cup coconut flour
1/4 teaspoon baking soda
2 tablespoons your favorite natural nut butter of choice (I like peanut or almond butter)
2 eggs, slightly beaten
½ tablespoon honey or maple syrup
1/2 medium very ripe banana, mashed (about 1/4 cup mashed banana)
¼ cup unsweetened vanilla almond milk, plus more if necessary
For the syrup:
2/3 cup wild organic blueberries
2 tablespoons pure maple syrup

Nutrition:

How to cook:

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.
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.

Notes: Easy Low Carb Coconut Flour Pancakes, Ingredients. 1x 2x 3x ; ¼ cup / 28g coconut flour ; 3 eggs large ; 2 tbsp butter or coconut oil melted ; 6 tbsp / 84ml almond milk or coconut milk,

Coconut Flour Banana Pancakes

These coconut flour banana pancakes are so thick and fluffy, you won't believe they need just 3 ingredients! No grains and no dairy needed, they take minutes to make.
Provided by: Arman
Total time: 10 minutes
Cook time: 5 minutes
Prep time: 5 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 4

Ingredients:

3 large bananas (overripe)
1/4 cup coconut flour (sifted)
3 large eggs
1-2 tablespoon milk of choice (Optional * See notes)

Nutrition:

How to cook:

In a large mixing bowl or high-speed blender, blend your banana until mostly smooth. Add in the coconut flour and eggs and whisk together, until a thick batter remains. If the batter is too thick, add the milk, one tablespoon at a time, as needed.
Place a large, non-stick pan over medium heat. Once hot, drop large spoonfuls of the batter onto it and cover the pan immediately. Let the pancakes cook for 2-3 minutes, before flipping and cooking for a further 2 minutes.
Repeat the process until all the pancakes have been used.

Notes: Coconut Flour Pancakes (Fluffy Paleo Pancakes!), Coconut Flour Pancakes (Fluffy Paleo Pancakes!) · Mix all of the ingredients together. · Let the batter stand about 5 minutes so the coconut flour can absorb

Coconut Flour Pancakes (Gluten-Free, Dairy-Free)

These light, fluffy coconut flour pancakes are perfect for a luxury breakfast, weekend brunch or dessert. These crazy delicious pancakes are best topped with fresh berries and a generous drizzle of maple syrup. Totally gluten-free, dairy-free, grain-free, low carb and paleo, but these are so good no one would care!
Provided by: felicia | Dish by Dish
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

1/4 cup coconut flour
1/2 teaspoon baking powder
Pinch of salt
1/3 cup almond milk
2 tablespoons coconut oil + more for greasing the skillet
3 eggs, beaten
2 tablespoons maple syrup
1/2 teaspoon pure vanilla extract
1 cup fresh berries or fruit
4 tablespoons maple syrup

Nutrition:

How to cook:

Whisk Dry Ingredients
In a medium bowl, combine coconut flour, baking powder and salt, and mix well.
Combine Wet Ingredients
In a large bowl, combine almond milk, coconut oil, eggs, maple syrup and vanilla extract, and mix very well until you get a homogeneous mixture.
Prepare Pancake Batter
Sift dry ingredients into the bowl of wet ingredients, and mix well with a hand mixer until a consistent pancake batter is achieved.
Cook Pancake Batter
Heat a little coconut oil over low heat in a nonstick skillet, and pour 1/4 cup of batter in the middle of the pan. Let batter cook for around 1 minute until bubbles start to form on the top and top starts to dry a little, and bottom is golden brown. Use a non-stick spatula and gently flip pancake to the other side, then let cook for another 30 seconds until bottom is golden before removing. Repeat until all the batter is used up.
Garnish and Serve
Serve pancakes with fresh fruit and a generous drizzle of maple syrup.

Notes: Coconut Flour Pancakes Recipe, ¼ cup coconut flour · ⅛ t baking soda · Pinch of salt · ¼ cup coconut milk · 2 T organic, cold-pressed coconut oil · 3 eggs · 2 T honey · ½ t pure vanilla extract