Fluffy Coconut Flour Pancakes

Fluffy Coconut Flour Pancakes

NEW Updated Recipe as of January 2017!!!

• 4 eggs, separated, room temperature
• 1 cup milk (raw cow’s or coconut both work)
• 2 teaspoons vanilla extract
• 1 tablespoon honey
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• coconut oil or butter for frying

1. Preheat griddle over medium-low heat.

2. In a small bowl beat egg whites until they peak.

3. In a medium-sized bowl combine coconut flour, baking soda, egg yolks, milk, vanilla, honey and sea salt, whisk together. Fold in egg whites into the mixture until fully incorporated.

4. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.

5. Serve hot with butter, coconut oil, honey, syrup, or fruit.

Enjoy, Dr. Jenn

Tweet me @drjenntx


4 responses to “Fluffy Coconut Flour Pancakes

  1. This was probably the first coconut flour breakfast recipe that my husband said “not bad” to. A total keeper in my opinion. …the recipe I mean LOL. I did find however that they were quite dry. I made them as waffles – maybe I’ll try baking less time when I make them again. It is a really great recipe, thanks!

  2. I made these! And after the second try they look more like the pancakes on the picture. First try it turned out a smushy mess, but i learned what i was doing wrong. I was cooking them on too high heat and not leaving them to cook enough before flipping. Great recipe! This is my staple gluten free breakfast.

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