Coconut Pancakes | leslie-woodward

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April 27, 2017

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Coconut Pancakes

August 15, 2015

 On the weekends I want something that feels like a treat but isn't going to leave me with a stomach ache or buzzing from sugar overload. Enter these Coconut Flour Pancakes. From how fluffy they are, you'll never know how packed with heatlhy fat and protein they are! 

  •  1/4 cup coconut flour 

  • 1/2 teaspoon baking powder

  • 1 pinch sea salt

  • 3 tablespoons coconut oil, plus extra for cooking

  • 1 tablespoon maple syrup or honey

  • 3 large eggs, at room temperature

  • 1/3 cup dairy-free milk, such as coconut, hemp, or almond

  • 1/2 teaspoon vanilla extract

  • Toppings of Choice! Maple Syrup, Grassfed Butter, Berries, Chopped Nuts, or an Almond Butter drizzle... I could go on.

 

Mix together the dry ingredients in a small bowl. Set aside. Whip together the coconut oil and tablespoon of natural sweetener, and then add one egg at a time, whisking until mixed. Add milk and vanilla, and after mixing well, slowing add in the dry ingredients. Mix until well combined but not overly beaten for fluffier pancakes. 

 

Heat coconut oil in large skillet, and add batter-- 1 heaping tablespoon per pancake. Choosing the silver-dollar route makes them easier to flip and more fun to eat! Add toppings and enjoy! 

 

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