Let me share with you my new favorite breakfast recipe – Gluten Free Coconut Flour Pancakes! I’ve been on a low carb diet recently and it’s been a challenge to find tasty alternatives to my favorite carb-loaded dishes. But these pancakes have been a game changer for me.
First up, let’s talk about the ingredients. Unlike traditional pancakes that are made with flour and sugar, these pancakes use coconut flour, which is low in carbs and high in fiber. Plus, it gives them a deliciously nutty flavor that pairs perfectly with the sweetness of maple syrup.
To make these pancakes, you’ll need:
– 1/4 cup coconut flour
– 1/4 teaspoon baking powder
– 1/8 teaspoon salt
– 2 tablespoons unsweetened almond milk
– 2 tablespoons coconut oil, melted
– 2 eggs
– 1 tablespoon honey (optional)
– 1/2 teaspoon vanilla extract
In a bowl, whisk together the coconut flour, baking powder, and salt. In another bowl, whisk together the almond milk, melted coconut oil, eggs, honey (if using), and vanilla extract. Add the wet ingredients to the dry ingredients and whisk until smooth.
Heat a non-stick skillet over medium heat. Pour a quarter cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until golden brown.
Now for my favorite part – toppings! I like to top my pancakes with a drizzle of maple syrup and some fresh berries. But feel free to get creative! You could add some sliced bananas and a dollop of whipped cream, or sprinkle them with a little bit of cinnamon and sugar.
But wait, there’s more! I also found another amazing recipe for Coconut Flour Pancakes that’s both Paleo and gluten-free. This recipe uses coconut flour and almond flour for a fluffy texture and nutty flavor. The ingredients are almost the same, but instead of almond milk, you use coconut milk.
To make these pancakes, you’ll need:
– 1/4 cup coconut flour
– 1/4 cup almond flour
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 4 eggs
– 1/4 cup coconut milk
– 1 tablespoon honey (optional)
– 1/2 teaspoon vanilla extract
In a bowl, whisk together the coconut flour, almond flour, baking soda, and salt. In another bowl, whisk together the eggs, coconut milk, honey (if using), and vanilla extract. Add the wet ingredients to the dry ingredients and whisk until smooth.
Heat a non-stick skillet over medium heat. Pour a quarter cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until golden brown.
Top these pancakes with some melted coconut butter and toasted coconut flakes for a tropical twist. Or try drizzling them with some melted dark chocolate and crushed almonds for a decadent treat.
I hope you enjoy these pancakes as much as I do! They’re the perfect way to start your day on a delicious and healthy note.
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