Coconut Flour Pancakes
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Ingredients
Pancake
- 1/3 cup coconut flour
- 3 eggs
- 2 tablespoons avocado oil or melted coconut oil (or another minimal tasting oil)
- 1 tablespoons honey (or maple syrup)
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla
- 2 tbsp of milk (I used almond milk)
- 1/2 teaspoon cinnamon
- pinch of salt
Blueberry Sauce (optional)
- 1/4 cup blueberries
- 2 tbsp maple syrup
Method
Pancakes
- Combine all the pancake ingredients into a bowl and mix well with a whisk until no more clumps
- Add a little oil in non-stick pan (1 tsp)
- 1/4 cup of batter and gently smooth out to about 1/2 inch thick on low-medium heat
- 2-3 mins until golden
- Top with blueberry sauce or your other favorite pancake toppings (butter, berries, maple syrup, etc.)
Blueberry Sauce (optional)
- add blueberries with maple syrup in a small saucepan over low heat
- cook for 4-5 mins or until blueberry softened
- set aside
- SERVING SIZE:
- 1 - 2
- PREPERATION TIME:
- 15 - 20 mins
- RECIPE FEATURES:
- Gluten Free
Nutritional Information
Calories: 169
Fat: 9g
Sodium: 185 mg
Carbohydrate: 13.8g
Dietary Fiber: 1.8g
Sugars: 10.2g
Protein 9.4g
