Coconut Flour Pancakes
Ingredients
The batter
-
⅓
cup
plain nonfat Greek yogurt
-
2
tablespoons
honey
-
3
large
eggs
-
1
teaspoon
pure vanilla extract
-
2
tablespoons
coconut oil (melted and cooled) or unsalted butter
-
½
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
kosher salt
-
¼
cup
coconut flour
Toppings
-
to taste
fresh fruit
-
to taste
whipped cream or whipped coconut cream
-
to taste
maple syrup
-
to taste
peanut butter or nut butter of choice
Instructions
- Whisk together Greek yogurt, honey, eggs, and vanilla in a large bowl, then add the melted coconut oil.
- Sprinkle baking powder, baking soda, salt, and coconut flour over the mixture and stir until smooth.
- Let the batter rest for 10 minutes to thicken.
- Preheat a nonstick skillet over low to medium-low heat.
- Portion 1 tablespoon of batter for each pancake and cook for 3½ to 4 minutes until edges are dry.
- Gently flip the pancakes and cook for a few more minutes until done.
- Repeat with remaining batter and serve warm with desired toppings.
Nutrition Facts (estimated)
Servings
8 – 10 pancakes
Calories
261
Total fat
16g
Total carbohydrates
20g
Total protein
11g
Sodium
20mg
Cholesterol
187mg
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