Pancakes - Pancake recipe with coconut flour

Author: Anita Horton  

Beat eggs, coconut flour, 2 tablespoons melted oil, stevia sweetener, and vanilla extract together in a bowl with a whisk until smooth. Advertisement 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.

Enjoy plain or top with your favorite sugar-free pancake syrup, or sugar-free fruit spread. These low carb coconut flour pancakes are a healthy breakfast for anyone eating a keto, paleo, grain-free, or gluten-free diet.

Coconut Flour Pancake

Coconut Flour Pancake
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
Total time: 10 minutes
Cook time: 5 minutes
Prep time: 5 minutes
Yields: 1 serving
Number of ingredients: 6
Ingredients:
  • 2 eggs
  • ¼ cup coconut flour
  • 2 tablespoons coconut oil, melted
  • 1 ⅛ tablespoons stevia sweetener, or more to taste
  • ½ teaspoon vanilla extract
  • 1 teaspoon coconut oil
Nutrition:
  • Calories: 439.4 calories
  • Carbohydrate: 10.8 g
  • Cholesterol: 372 mg
  • Fat: 42.6 g
  • Protein: 12.6 g
  • Saturated Fat: 32.3 g
  • Sodium: 140.2 mg
  • Sugar: 1 g
How to cook:
  1. Beat eggs, coconut flour, 2 tablespoons melted oil, stevia sweetener, and vanilla extract together in a bowl with a whisk until smooth.
  2. Melt 1 teaspoon coconut oil in a large skillet over medium heat. Tilt skillet to swirl oil around to cover cooking surface.
  3. Pour batter into the skillet and cook until browned, 2 to 3 minutes per side.
Notes: The Best Fluffy Coconut Flour Pancakes, Instructions. 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 …

Coconut Flour Pancakes

Coconut Flour Pancakes
These coconut flour pancakes are fluffy, delicious, and completely grain-free!
Provided by: Rachel Gurk
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 3 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
  • 1 banana
  • 3 tablespoons butter
  • 3 eggs
  • 1 tablespoons maple syrup
  • 1 cup nut milk (cashew or almond)
  • ½ cup coconut flour
  • 1 ½ teaspoon baking powder
  • Dash of salt
Nutrition:
  • Serving Size: 3 pancakes
  • Calories: 314 kcal
  • Carbohydrate: 26 g
  • Protein: 9 g
  • Fat: 19 g
  • Saturated Fat: 7 g
  • Trans Fat: 1 g
  • Cholesterol: 164 mg
  • Sodium: 558 mg
  • Fiber: 8 g
  • Sugar: 10 g
  • Unsaturated Fat: 12 g
How to cook:
  1. Prheeat
  2. Preheat an electric griddle to 375ºF or a non-stick frying pan over medium low heat.
  3. Mash Banana
  4. Mash the banana with a fork until most of the lumps are gone.
  5. Whisk Wet Ingredients
  6. Melt the butter in a mixing bowl then whisk the eggs into the melted butter. Then whisk in the maple syrup and nut milk.
  7. Stir in Banana
  8. Stir in the mashed banana.
  9. Add Dry Ingredients
  10. Finally, whisk in the coconut flour, baking powder, and dash of salt until smooth.
  11. Rest Batter
  12. Allow batter to sit 5 minutes before cooking.
  13. Cook
  14. These pancakes take a longer time to cook than most other recipes, about 5-8 minutes on the first side and 2-3 minutes on the second side. These pancakes are delicate to flip so you want to make sure they are cooked most of the way through on the first side before flipping.
Notes: Coconut flour pancakes, Step by step directions. Mix all the dry ingredients in one mixing bowl and the wet ingredients in another one. Then, combine the two mixtures until no …

Fluffy Coconut Flour Pancakes

Fluffy Coconut Flour Pancakes
Deliciously fluffy coconut flour pancakes are keto and gluten-free. They are wonderful with butter and syrup, and they also freeze well.
Provided by: Vered DeLeeuw
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
  • 4 large eggs
  • 1/2 cup whole milk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon stevia glycerite ((equals 2 tablespoons granulated sweetener))
  • 1/8 teaspoon Diamond Crystal kosher salt
  • 6 tablespoons coconut flour ((42 grams))
  • 1/2 teaspoon baking soda
  • 2 tablespoons unsalted butter (for griddle, divided)
Nutrition:
  • Serving Size: 4 pancakes
  • Calories: 260 kcal
  • Carbohydrate: 12 g
  • Protein: 13 g
  • Fat: 17 g
  • Saturated Fat: 8 g
  • Sodium: 380 mg
  • Fiber: 5 g
  • Sugar: 6 g
How to cook:
  1. In a small bowl, beat the eggs until frothy. Whisk in the milk, vanilla, stevia and salt.
  2. Whisk in the coconut flour, and then the baking soda. Mix until smooth.
  3. Heat a nonstick double-burner griddle over medium heat, about 4 minutes.
  4. While the griddle heats up, the batter will thicken as the coconut flour absorbs the liquids. Give it another mix. If it seems very dry, add a bit of milk, one or two tablespoons, and mix again.
  5. Grease the griddle with half the butter. Measuring a scant 1/4 cup per pancake (I use an ice cream scoop), pour 6 mounds of the batter into the griddle.
  6. Cook the pancakes until golden, set and slightly puffed, about 3 minutes per side. Flip them very carefully using two wide spatulas. They are fragile.
  7. Grease the griddle again and repeat the process with the remaining batter.
Notes: 1 Genius Kitchen reviews, Review groups:

Coconut Flour Pancakes

Coconut Flour Pancakes
These low carb coconut flour pancakes are a healthy breakfast for anyone eating a keto, paleo, grain-free, or gluten-free diet. Top them with butter and sugar-free maple syrup! This recipe makes 9 large pancakes or 18 small dollar size pancakes.
Provided by: The Coconut Mama
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 9 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
  • 4 eggs, beaten and set aside
  • 1 cup cream or coconut cream
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup coconut flour
  • 2 tablespoons coconut sugar or erythritol (I use swerve)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • Ghee, coconut oil or butter for cooking
Nutrition:
  • Serving Size: 9 large (or 18 small)
  • Calories: 230 calories
  • Fat: 23g
  • Carbohydrate: 6.4g (1.6 net carbs)
  • Fiber: 2.2g
  • Protein: 3.6g
How to cook:
  1. Mix eggs, cream, vanilla together. Set aside.
  2. In a separate medium bowl, combine the dry ingredients together and set aside.
  3. Slowly mix the wet ingredients into the dry mix.
  4. Heat griddle or frying pan to medium-low heat. Add ghee, coconut oil, or butter.
  5. Make pancakes using 2 tablespoons-1/4 cups of batter at a time (smaller pancakes are easier and will be less likely to fall apart when removing). Pour the batter onto the pan and cook for a few minutes on each side. The pancakes should be slightly brown and dry on both sides.
  6. Top with blueberries, strawberries, sugar-free syrup or your favorite toppings.
  7. You can store the leftover pancakes in an airtight container in your refrigerator for up to 5 days. You can also keep them stored in your freezer for up to 3 months. To reheat, place the pancakes on a baking sheet and bake at 350° F for 10 minutes or until thawed and warmed.
Notes: Fluffy Coconut Flour Pancakes Recipe, Heat a griddle or large skillet over medium heat. In a large bowl, whisk eggs, milk, melted coconut oil and honey until combined. In a separate medium …
Write a comment: