Breakfast Recipes

Coconut Flour Pancakes (Gluten-Free)

This is my first time using coconut flour at home. I used it for the first time in my Food Experimental Science lab at school when I made Paleo Blueberry Lemon Bars last quarter. After that class, I got interested in coconut flour so I bought this bag at Trader Joes last week. Today, I got to use it in this pancake recipe! What’s awesome is this whole batch only required 2 tbsp + 1 tsp coconut flour. That’s the magic of coconut flour!

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Coconut Flour is high in protein, fiber & healthy fats. It’s a great alternative for those who are gluten-free or paleo. However, coconut flour is very dry so it’s a difficult flour to bake with. You can’t easily replace other flours 1:1 with coconut flour. This flour loves moisture so thats why most recipes with coconut flour contains eggs. Also, recipes don’t usually ask for much coconut flour. Just a bit goes a long way and does a lot in a final baked product. It’s a fun flour to experiment with! Lots of trial and error but learning lots along the way 🙂


Recipe Yields: Six 3-inch pancakes

Ingredients: 

  • 2 egg whites 
  • ¼ cup milk 
  • ¼ tsp vanilla
  • 2 tbsp + 1 tsp coconut flour
  • 1 tsp baking powder 
  • 1 tsp cinnamon
  • Small pinch of sea salt 

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Below is the SECRET to fluffy pancakes. Blend your eggs to STIFF PEAKS. This is the result of blending 2 egg whites with an electric mixer. It should be like thick foam!

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Directions: 

  1. Blend 2 egg whites until it reaches stiff peaks (look at picture above)
  2. Add milk & vanilla & continue to blend with your electric mixer.
  3. Add 2 tbsp + 1 tsp coconut flour. If needed, add 2 tbsp first and then slow add 1 tsp by tsp.
  4. Add baking powder, cinnamon & sea salt. Continue to blend.
  5. When batter is thick enough to be scooped without being runny, it’s done. It should still have stiff peaks but also look like batter.
  6. Preheat pan to medium heat.
  7. Coat pan w/ coconut oil (or any oil of choice).
  8. Scoop 2 tbsp batter amount and pour onto pan.
  9. Cook one side for 30-45 seconds and then flip to the other side.

Enjoy with your favorite toppings! I added lots of fruit, coconut yogurt, shine organics drizzle & maple syrup.

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Nutrition Facts: Whole Recipe 
Calories: 128 calories 
Fat: 3 grams
Carbs: 13 grams 
Protein: 11 grams 

 

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5 thoughts on “Coconut Flour Pancakes (Gluten-Free)

  1. Oh my gosh!!! That’s so smart to whip the egg whites to peaks before making the pancakes. These pancakes look so light and fluffy. I can’t wait to make these for breakfast this “pancake Sunday”. I’m thinking I’ll go for peanut butter, strawberries, and microwaved frozen blueberries for my toppings.

    1. Thank you! Same here! I’ve been loving all the experimenting with coconut flour. It’s so unique, which keeps me interested! 🙂 Hope you enjoy if you decide to make them!

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