Coconut Flour Pancakes
Ingredients
-
2
large
eggs
-
⅓
cup
almond or coconut milk
-
¼
cup
coconut flour
-
½
Tablespoon
ground flaxseed
-
½
teaspoon
baking powder
-
2
Tablespoons
oil (avocado, olive, or coconut)
-
2
teaspoons
apple cider vinegar
-
1
teaspoon
pure vanilla extract
-
to taste
optional sweetener
Instructions
- Whisk the eggs and milk in a large bowl until smooth.
- In another bowl, combine the coconut flour, flaxseed, and baking powder.
- Gradually mix the dry ingredients into the wet ingredients until a thick batter forms.
- Stir in the oil, vanilla, and apple cider vinegar, then let the batter rest in the fridge for 10-15 minutes.
- Heat a non-stick frying pan over medium heat and grease it with oil.
- Scoop ¼ cup of batter onto the pan, cooking until bubbles form and edges brown, about 2 minutes.
- Flip the pancake and cook for an additional 1-3 minutes until golden brown.
- Repeat until all batter is used, greasing the pan between batches.
- Serve warm with desired toppings.
Nutrition Facts (estimated)
Servings
3-6 pancakes
Calories
155
Total fat
12g
Total carbohydrates
7g
Total protein
6g
Sodium
20mg
Cholesterol
186mg
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