Coconutbreakfastpancakes Recipes

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.

Steps:

• Combine flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk coconut milk, egg, butter, and vanilla extract together in a separate bowl; stir into the flour mixture just until batter is combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

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.

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.

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.

Steps:

• Mix all ingredients together until batter has a smooth consistency with no lumps.
• Batter should not be too thin or too thick.
• Pour 1/4 cup batter at a time onto a pre-heated (medium heat), lightly oiled griddle or pan.
• Cook until golden brown, flipping once.
• Serve immediately.
• Extra pancakes can be frozen or refrigerated, and reheated on a griddle, in the oven, or in a toaster oven.

Steps:

• Use coconut oil to grease the pan for delicious results.
• Add chocolate chips and that makes them even more amazing!
• In a bowl whisk the rice flour, coconut flour, starch, baking powder, and sugar together.
• In a separate bowl whisk the buttermilk, sugar, and eggs together until well incorporated.
• Make a well in the center of the flour mix and pour the liquid mix into it.
• Carefully stir the dry and the liquid ingredients together until batter is formed.
• The batter will be very thick, don't worry, this is normal!
• Spray your non-stick pan with cooking spray (I use coconut oil) over low heat.
• Drop a little less than 1/3 of a cup of batter onto the pan. It may need to be spread slightly with a spatula or the edge of your measuring cup.
• Cook approximately 1 minute then turn over and cook the other side.
• The pancake should puff up slightly and feel firm if pressed on in the center with your finger. This takes about 45-60 seconds.
• Remove pancake and hold on a warmed plate with a clean kitchen towel covering it until served.
• Repeat until remaining batter is used.
• Enjoy!