If you think pancakes can’t be a wholesome, hearty breakfast chock full of nutrition—think again! Our Coconut Flour Pancakes area a delicious alternative to morning pancakes and are super easy to throw together.Download the nutritional information here!The recipe is adapted from a recipe by Bruce Fife, N.D. and is gluten free, low sugar, low carb and organic. To create these tasty paleo coconut flour pancakes, all you’ll need are eggs, oil, milk, sugar, sea salt, baking powder and ourOrganic Coconut Flour.Our Organic Coconut Flour is created from the highest quality desiccated coconut and is one of our most popular gluten free flours. In addition to pancakes, you can use this wonderfully nutritious alternative to wheat and grain flours in everything from cookies to muffins. To whip up a batch of these paleo coconut flour pancakes, preheat your skillet and whisk eggs, oil and milk together in a large bowl. In another bowl, sift together your coconut flour, sugar, salt and baking powder. Add the dry to the wet and mix thoroughly until no lumps remain! Ladle your pancake batter on a skillet and cook until bubbles begin to form on the top. After your pancakes are cooked through and warm, top with anything you desire. We love these pancakes with a spread of almond or peanut butter and a drizzle of pure maple syrup. You can also get fancy with your paleo coconut flour pancakes and top them with shredded coconut, coconut syrup and your favorite fresh berries. If you love coconut flour as much as we do, try this recipe forSimple Coconut Flour Crepes. This recipe is lightly adapted from a grain free tortilla recipe on Against All Grain and is thin, light and perfectly flavored to go with sweet or savory toppings. As Cassidy notes on the blog post, you can top these low-carb wonders with smoked salmon and cream cheese for a savory crepe or try fresh fruit and a drizzle of honey for something sweet.However you choose to use your coconut flour, we’re sure the end result will be delightful and delicious!
In a large bowl whisk together eggs, oil and milk until well combined.
In a separate bowl sift coconut flour, sugar, salt and baking powder.
Add dry to wet and thoroughly mix until there are no lumps.
Ladle 1/4 cup batter per pancake onto a hot skillet. Cook until bubbles begin to form on the top, about 4 minutes, then flip and cook on the second side.
