Paleo Coconut Pancakes Recipes
PANCAKES (PALEO)
Great paleo pancakes. Healthy for the whole family. Double this recipe for 4 people.
Provided by Mouretsu
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Banana Pancake Recipes
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk banana, eggs, almond flour, almond butter, vanilla extract, cinnamon, baking soda, and baking powder together in a bowl until batter is smooth.
- Heat olive oil on a griddle or skillet 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, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 330 calories, Carbohydrate 19.9 g, Cholesterol 279 mg, Fat 22.5 g, Fiber 3.8 g, Protein 14.6 g, SaturatedFat 3.8 g, Sodium 251 mg, Sugar 9 g
PALEO COCONUT PANCAKES
I love breakfast. But when you're going gluten-free, wheat-free, or paleo, there aren't a lot of options. This recipe rocks when you need pancakes to save you from a blah breakfast morning. Yes, you can need pancakes. Great with syrup or fruit sauce. Let them cool and spread with cashew butter, sunflower butter, or even preserves for tea!
Provided by goodsaltmusic
Categories Pancakes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Combine flour, baking soda, and salt together in a bowl.
- Beat egg yolks and butter together in a bowl until smooth; add coconut milk and vanilla extract and beat until smooth. Stir milk mixture into flour mixture until batter is evenly combined.
- Beat egg whites in a bowl until foamy, about 2 minutes; gently fold into batter.
- Heat coconut oil in a skillet over medium heat. Drop batter by large spoonfuls into the skillet and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 1.4 g, Cholesterol 134.2 mg, Fat 16 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 11.3 g, Sodium 385.5 mg, Sugar 0.3 g
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- Place the bananas, eggs, coconut flour and 2 pinches of salt in the blender. Puree until smooth. The batter should be thick, but pourable. If it seems thin, add 1-2 more tablespoons of coconut flour.
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