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Fluffy Coconut Flour Pancakes

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The good news is you can follow a strict Paleo diet and still enjoy awesome-tasting pancakes on occasion without exposing...
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.

Notes

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

Ingredients

  • 4 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
Servings4
Calories Per Serving351
Total Fat23g36%
Sugar6gN/A
Saturated18g91%
Cholesterol186mg62%
Protein12g24%
Carbs24g8%
Vitamin A80µg9%
Vitamin B120.4µg7.4%
Vitamin B60.1mg5.1%
Vitamin C0.6mg1%
Vitamin D1µgN/A
Vitamin E0.5mg2.7%
Vitamin K0.2µg0.3%
Calcium40mg4%
Fiber11g45%
Folate (food)31µgN/A
Folate equivalent (total)31µg8%
Iron3mg16%
Magnesium32mg8%
Monounsaturated2gN/A
Niacin (B3)0.4mg2%
Phosphorus153mg22%
Polyunsaturated1gN/A
Potassium197mg6%
Riboflavin (B2)0.2mg13.6%
Sodium455mg19%
Sugars, added4gN/A
Zinc1mg6.4%