Paleo Coconut Pancakes recipe

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Ingredients

½ cup coconut flour
1 teaspoon baking soda
¼ teaspoon salt
4 eggs, separated
2 tablespoons butter, melted
1 cup coconut milk
½ teaspoon vanilla extract
1 teaspoon coconut oil, or as needed

Nutrition Info

163.5 calories
carbohydrate: 1.4 g
cholesterol: 134.2 mg
fat: 16 g
fiber: 0.4 g
protein: 5 g
saturatedFat: 11.3 g
servingSize: -
sodium: 385.5 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine flour, baking soda, and salt together in a bowl.

  2. Beat egg yolks and butter together in a bowl until smooth, add coconut milk and vanilla extract and beat until smooth. Stir milk mixture into flour mixture until batter is evenly combined.

  3. Beat egg whites in a bowl until foamy, about 2 minutes, gently fold into batter.

  4. Heat coconut oil in a skillet over medium heat. Drop batter by large spoonfuls into the skillet 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 love breakfast. But when you're going gluten-free, wheat-free, or paleo, there aren't a lot of options. This recipe rocks when you need pancakes to save you from a blah breakfast morning. Yes, you can need pancakes. Great with syrup or fruit sauce. Let them cool and spread with cashew butter, sunflower butter, or even preserves for tea!

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