Coconut Flour Pancakes [ 20 min ]
Indulge in these wonderfully fluffy and delicious Coconut Flour Pancakes, perfect for a delightful breakfast or brunch. With the subtle, sweet notes of coconut and the satisfying lightness, they offer a refreshing twist on classic pancakes. Quick and easy to prepare, they are an excellent choice for those seeking a gluten-free and low-carb breakfast option. Top them with fresh berries and a drizzle of honey for that extra burst of flavor. Experience the tropical goodness on your plate in just 20 minutes.
Ingrédients
- 1/2 cup coconut flour
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 2 tablespoons coconut oil, melted
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
Instructions
- In a large bowl, whisk together the coconut flour, baking powder, and sea salt.
- In another bowl, beat the eggs, then add the almond milk, melted coconut oil, honey, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until a batter forms. Let it sit for a few minutes to thicken.
- Heat a non-stick skillet over medium heat and lightly grease with a bit of coconut oil.
- Pour small amounts of batter onto the skillet to form pancakes. Cook until bubbles begin to form on the surface and the edges start to set, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
- Serve warm with your favorite toppings like berries, honey, or a dollop of yogurt.
Nutrition
Serving: 100gCalories: 190kcalCarbohydrates: 12gProtéines: 8gFat: 12gSucre: 5g
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