Fluffy Coconut Flour Pancakes
Paleo coconut flour pancakes that are light and fluffy, and made with just a few basic ingredients. A quick and easy, low carb gluten free breakfast!
INGREDIENTS
- 1 cup (8 fluid ounces) unsweetened nondairy milk (I like unsweetened almond or coconut milk, but not from a can, which is too thick), at room temperature
- 4 tablespoons (56 g) virgin coconut oil, melted and cooled (plus more for greasing the pan)
- 4 eggs (200 g, weighed out of shell) eggs, at room temperature
- 2 tablespoons (42 g) honey
- 1/2 cup + 2 tablespoons (80 g) coconut flour
- 1/2 cup (72 g) tapioca flour
- 1/8 teaspoon kosher salt
- 2 teaspoons Paleo baking powder (1 teaspoon cream of tartar + 1/2 teaspoon baking soda + 1/2 teaspoon tapioca flour or arrowroot)
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| Fluffy Coconut Flour Pancakes |
DIRECTIONS
- In a blender or food processor fitted with the steel blade, place the milk, melted coconut oil, eggs and honey, and pulse to combine. In a separate, small bowl, place the coconut flour, tapioca flour, salt and baking powder, and whisk to combine well. Add the dry ingredients to the wet ingredients in 2 batches, pulsing to combine after each addition. Once all of the dry ingredients have been added, blend or process until very smooth. Allow the batter to sit for about 2 minutes (it will thicken and begin to appear a bit clumpy), and then blend or process again until smooth. The batter will be thick.
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You can get the complete recipes here!!!
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