Fluffy Coconut Flour Pancakes

The good news is you can follow a strict Paleo diet and still enjoy awesome-tasting pancakes on occasion without exposing...
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Fluffy Coconut Flour Pancakes
Lea Hendry Valle
Fluffy Coconut Flour Pancakes

The good news is you can follow a strict Paleo diet and still enjoy awesome-tasting pancakes on occasion without exposing yourself to gluten or nuts. The bad news is... well, there is no bad news. The first thing to notice, besides how good they taste, is how similar the texture is to that of traditional pancakes. Because these are high in fiber and protein and lower in sugar, you will stay feeling full much longer than with traditional pancakes. Keeping the pancakes on the small side will make them easier to flip. — Lea Hendry Valle, author of Sweet Paleo: Gluten-Free, Grain-Free Delights.

4
Servings
204
Calories Per Serving
Deliver Ingredients

Notes

Sweet Paleo: Gluten-Free, Grain-Free Delights, by Lea Hendry Valle (The Countryman Press 2015) On Sale Now

Ingredients

  • large eggs, at room temperature
  • 1  Cup  coconut milk
  • 2  Teaspoons  pure vanilla extract
  • 1  Tablespoon  honey or coconut nectar
  • 1  Cup  plus 1 tablespoon coconut flour
  • 1  Teaspoon  baking soda
  • ½  Teaspoon  finely ground sea salt
  • ¼  Teaspoon  ground cinnamon
  • Coconut oil, for greasing
  • Coconut nectar, honey, pure maple syrup, fruit compote, or Meyer lemon curd, for serving

Directions

Preheat a large skillet or griddle over medium-low heat.

Beat the eggs in the bowl of a stand mixer, using the whisk attachment on low speed, until frothy. Mix in the coconut milk, vanilla and honey. In a small bowl, whisk together the coconut flour, baking soda, salt, and cinnamon. Add half of the dry ingredients to the wet ingredients and beat on medium speed for about 30 seconds. Scrape down the sides of the bowl, then add the remaining dry mixture and beat at medium to medium-high speed for another minute or 2, or until the coconut flour is completely mixed into the batter and has fully absorbed the liquid.

Grease the heated pan with coconut oil, using a heat-proof silicone brush to spread the oil evenly between each batch. Spoon the batter onto the pan to create pancakes that are 2 to 3 inches in diameter, using the back of the spoon to spread them out. (Keep them small for easier flipping.)

Cook until the pancakes are bubbling and well set, 2 to 3 minutes , then flip and cook for an additional 1 to 2 minutes. Adjust the heat as necessary.

 Serve hot with your choice of accompaniment.

You can freeze the prepared pancakes and reheat them later.

Nutritional Facts

Total Fat
7g
10%
Sugar
9g
10%
Saturated Fat
2g
8%
Cholesterol
5mg
2%
Carbohydrate, by difference
30g
23%
Protein
5g
11%
Vitamin A, RAE
21µg
3%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
93mg
9%
Choline, total
7mg
2%
Fiber, total dietary
2g
8%
Folate, total
21µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
29mg
9%
Phosphorus, P
109mg
16%
Selenium, Se
7µg
13%
Sodium, Na
311mg
21%
Vitamin D (D2 + D3)
1µg
7%
Water
64g
2%
Zinc, Zn
1mg
13%

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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