Coconut Pancakes recipe

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Ingredients

1 ½ cups coconut flour
½ cup rice flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 cups buttermilk
5 eggs, separated
¼ cup butter, melted
1 teaspoon almond extract
2 teaspoons macadamia nut oil, or more as needed

Nutrition Info

240.8 calories
carbohydrate: 17.2 g
cholesterol: 180.2 mg
fat: 14.6 g
fiber: 0.3 g
protein: 10.2 g
saturatedFat: 7.1 g
servingSize: -
sodium: 807.5 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk coconut flour, rice flour, baking powder, baking soda, and salt together in a bowl. Mix buttermilk, egg yolks, butter, and almond extract together in a separate bowl.

  2. Heat griddle to 350 degrees F (175 degrees C) or a skillet over medium-high heat, lightly grease with macadamia nut oil.

  3. Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.

  4. Stir buttermilk mixture into flour mixture, fold in egg whites, 1/3 at a time, until batter is just mixed and thick.

  5. Ladle batter 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.

Recipe Yield

6 servings

Recipe Note

I originally developed these pancakes to accommodate a gluten-free, sugar-free diet. They are as versatile as traditional pancakes and can be dressed up or down as the meal requires. My favorite is to serve them with a pineapple-coconut-macadamia nut relish, but they're just as good served traditionally with butter and syrup (agave nectar is a great syrup). Maybe add a dollop of whipped cream on each stack.

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