Coconut Flour Pancakes Recipes
COCONUT FLOUR PANCAKES
Soy-free, low-carb pancakes. These taste really great with butter and just a smidge of sugar-free syrup. Try adding 1/2 tsp vanilla extract to the batter.
Provided by cates.shannon
Categories Breakfast
Time 15m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together butter, cream, Splenda, salt, and eggs.
- In another bowl, combine coconut flour and baking powder.
- Mix dry ingredients into the wet ingredients.
- Heat a nonstick skillet over medium heat and grease lightly with oil or butter.
- Spoon batter onto skillet to make pancakes about 3 inches in diameter.
Nutrition Facts : Calories 225.4, Fat 21.8, SaturatedFat 12.3, Cholesterol 237.1, Sodium 514.2, Carbohydrate 0.9, Sugar 0.2, Protein 6.7
COCONUT FLOUR PANCAKES
These fluffy gluten-free pancakes are made using coconut flour, which is high in fibre. Served with tart berries and maple syrup, it makes a delicious free-from brunch
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 15m
Yield Makes 10-12
Number Of Ingredients 7
Steps:
- Whisk the egg whites in a clean bowl until they reach stiff peaks. Put the coconut flour, baking powder, cinnamon, egg yolks, milk, 1 tsp maple syrup and a pinch of salt in a bowl and whisk to a smooth batter. Carefully fold in the egg whites, trying to keep in as much air in as possible.
- Heat a non-stick pan over a medium heat. Add tablespoons of the batter at a time to create small pancakes. Cook for 1-2 mins until bubbles appear on the surface. Flip and cook for another 30 seconds. Repeat with the remaining batter.
- Meanwhile, microwave the berries and remaining syrup for 2 mins, stirring halfway, to make a compote. Serve with the pancakes.
Nutrition Facts : Calories 42 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
COCONUT PANCAKES
Provided by Food Network Kitchen
Time 40m
Yield 12 pancakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 250˚. Whisk the all-purpose, coconut and almond flours, sugar, baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs, oat milk, water, coconut yogurt and coconut oil to the well; stir to make a slightly lumpy batter.
- Heat a large nonstick skillet over medium heat; brush with coconut oil. Add 1/4 cupfuls of batter to the pan, leaving room for the pancakes to spread. Cook until the pancakes are puffed, the edges are set and the bottoms are browned, 4 to 5 minutes. Flip and cook until browned on the other side, 1 to 2 more minutes. Transfer the pancakes to a baking sheet and keep warm in the oven. Repeat with the remaining batter, adjusting the heat if the pancakes are browning too quickly.
- Top each serving of pancakes with more yogurt, berries, toasted coconut and maple syrup.
COCONUT FLOUR PANCAKES
Coconut flour is a flavorful and fragrant gluten-free alternative but can be a bit tricky to work with. We've smoothed out the kinks to ensure that these pancakes come out golden brown, tender and packed with coconut flavor. Since coconut flour is high in fiber, it retains a significant amount of liquid, which can make pancakes dry. The Greek yogurt in this recipe provides extra moisture and fat to ensure the pancakes stay plush and moist. Because there's no gluten to provide strength or structure to the batter, we call for an extra egg white, baking powder and a little elbow grease when whisking the wet ingredients to make the pancakes fluffy while also being sturdy enough to flip. Just be sure to keep the pancakes small so they can be easily flipped. With a little patience and a quick turn of the wrist, these coconut flour pancakes are sure to satisfy.
Provided by Food Network Kitchen
Time 25m
Yield 2 servings (about 6 pancakes)
Number Of Ingredients 12
Steps:
- Sift the coconut flour, baking powder, salt and baking soda into a medium bowl.
- Vigorously whisk the eggs and egg white in a large bowl until combined and just starting to foam on the surface, about 1 minute. Whisk the coconut milk and Greek yogurt in a separate glass measuring cup or a small bowl until combined. While whisking, add the coconut milk mixture, maple syrup, coconut oil and vanilla extract to the eggs and whisk until combined and bubbly.
- Fold the flour mixture into the egg mixture until just combined (it's OK if there are some lumps).
- Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Making 2 pancakes per batch, pour 1/4 cup of the batter into the skillet for each pancake and top with toasted coconut flakes if using. Cook until the bottom is golden brown and the edges are just beginning to set with some small bubbles forming, 2 to 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, about 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more coconut oil as needed. Serve with butter, syrup and more toasted coconut.
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- Place all the ingredients in a bowl and mix well (no need to sift the flours) - use a balloon whisk to mix it if the batter becomes clumpy.
- For best results, let the batter sit at room temperature for about half an hour before making the pancakes (I found this made the pancakes super fluffy, but if pressed for time the recipe still works without this step).
- Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter.
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- Puree all ingredients in a blender until smooth. Wait a couple of minutes for the bubbles to settle and batter to thicken a little.
- Fry pancakes in a buttered pan over medium heat, 1-2 minutes on per side. (It's time to flip when bubbles form at the edges.) Repeat as needed until all the batter is used up.
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- Heat the oil in a small pot then add the blueberries and the vanilla extract. Cook until they release their juices, about 5 minutes. (If the fruit doesn't release liquid you can add a couple of tablespoons of water or almond milk.) Mix in the cornstarch and stir until well combined. Turn the heat off, cover and set aside.
- In a small bowl, break up the peeled banana and mash with a fork. Mash until smooth but still has some lumps. (see video). Set aside. In a separate bowl whisk the eggs with the salt until well combined. Then add in coconut flour and mix until there are no lumps. Next mix in the mashed banana until well combined then mix in the baking powder.
- Stack or lay the pancakes on a plate then pour the blueberry sauce over them. Drizzle with as much date syrup as desired and serve right away. Enjoy!
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- In a medium-sized mixing bowl, whisk eggs until just slightly frothy. Add melted coconut oil, milk, and honey, and whisk until well combined.
- Add coconut flour, salt, and baking powder to liquid ingredients and stir until just combined. Set aside.
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- 2. In a medium bowl, cream together the 3 tablespoons of coconut oil and honey until mostly smooth (a few small lumps of coconut oil is fine). Whisk the eggs in one at a time. Add the almond milk, almond extract, vanilla extract, and lemon zest.
- 3. Fold in the dry ingredients with a spatula, and mix until just combined. Try not to overwork the batter or the pancakes won’t be as fluffy.
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- In a large bowl, combine the coconut flour, eggs, oil, maple syrup, baking powder, vanilla extract, and salt. Use a whisk to stir it all together, breaking up any clumps.
- In a greased skillet over medium-low heat, add 3 tablespoons of the pancake batter and allow it to cook until bubbles start to form in the middle of the pancake, about 4 to 5 minutes. Flip the pancake and let it cook on the other side, about 4 more minutes, or until both sides are golden. Don't be tempted to increase the heat to speed up the cooking time, or the outsides of the pancake might burn before the inside is cooked through and fluffy.
- Repeat with the remaining batter, making roughly 6 small pancakes (about 5-inches in diameter). Serve warm with your favorite toppings. Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days.
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- In a large bowl, whisk together the Greek yogurt, honey, eggs, and vanilla. Once combined, whisk in the coconut oil. If the oil resolidifies, microwave the bowl for a few seconds to re-liquify it.
- Sprinkle the baking powder, baking soda, and salt over the top. Sprinkle on the coconut flour. With a rubber spatula, stir just until the flour disappears and no large lumps remain. Let rest for 10 minutes (this allows the flour to absorb some of the liquid and the batter to thicken, and will keep your pancakes from becoming dry).
- Preheat a nonstick skillet or griddle over low to medium-low heat. Once the griddle is hot (and not a second before), portion the pancakes by 1 tablespoon batter each (do not be tempted to make them larger or they will not flip). They will spread into a 3-inch silver dollar size. Cook for 3 1/2 to 4 full minutes (it's longer than you think). Do not rush it or be tempted to crank up the heat too high or the pancakes will not cook all the way through before the outsides burn. The pancakes should be very dry at the edges and start to look set on top. To flip, wiggle a flexible spatula like a fish spatula gently underneath one edge, then coax it across the bottom, stopping as soon as you think you can flip. The pancakes are quite delicate—if it doesn't flip perfectly, don't worry, it will still taste delicious. Repeat with the remaining pancakes, adding a light amount of butter, oil, or nonstick spray to the skillet as needed to prevent sticking (I found mine flipped on a nonstick griddle
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