Healthy & Special Diets > Gluten-Free Recipes > Gluten-Free Breakfasts > Gluten-Free Pancakes/Waffles
Coconut Flour Pancakes
These coconut flour pancakes are a delicious and gluten-free option, offering a light and subtly sweet flavor. They're easy to make and perfect for a healthy breakfast.
Ingredients
- 1/4 cup Coconut Flour
- 3 Eggs
- 1/4 cup Milk (Dairy or Non-Dairy)
- 1 tablespoon Melted Coconut Oil
- 1 tablespoon Sweetener (Maple Syrup, Honey, or Stevia)
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Baking Powder
- Pinch Salt
Combine Ingredients
In a medium bowl, whisk together the coconut flour, eggs, milk, melted coconut oil, sweetener, vanilla extract, baking powder, and salt until smooth. Let the batter sit for a few minutes to allow the coconut flour to absorb the liquid.
Cook the Pancakes
Heat a lightly oiled griddle or frying pan over medium-low heat. Pour 2-3 tablespoons of batter onto the hot griddle for each pancake. Cook for 3-4 minutes per side, or until golden brown and cooked through. Coconut flour pancakes tend to cook slower than regular pancakes, so be patient and keep the heat low.
Serve
Serve immediately with your favorite toppings, such as berries, coconut flakes, or a drizzle of maple syrup.
Nutrition Facts Estimated per 100g of product
Calories: 250, Protein: 7g, Carbohydrates: 15g, Fat: 18g (Note: Nutritional information is an estimate and can vary based on specific ingredients used).
Other Important Considerations for Nutrition
Coconut flour is high in fiber, which can aid in digestion. Using a low-calorie sweetener can reduce the overall sugar content. Be mindful of portion sizes, as coconut flour pancakes can be quite filling.
FAQ
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Why are my coconut flour pancakes dry?
Coconut flour is very absorbent. If your pancakes are dry, try adding a little more milk to the batter until it reaches the desired consistency. -
Can I add chocolate chips to these pancakes?
Yes, you can add chocolate chips or other mix-ins to the batter. Just be sure to stir them in gently.