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Karey @ Nutty About Health

Coconut Flour Pancakes

By

I’m loving these pancakes for 4 main reasons: 1) they’re nice & fluffy, 2) they taste great, 3) they’re gluten free, & 4) you get a pretty decent serving size for the calories.

Rate this recipe 3.8/5 (46 Votes)

Ingredients

  • 4 tbsp coconut flour
  • 1/2 c unsweetened vanilla almond milk
  • 5 drops liquid stevia (or other sweetener of choice)
  • 1/8 tsp coconut extract (or vanilla
  • maple
  • etc.)
  • 2 egg whites
  • 1 tsp baking powder
  • 1 tbsp sugar-free maple syrup (topping)
  • 1 tbsp peanut butter
  • slightly melted (topping – I used chunky coconut PB)

Details

Level of difficulty Easy
Preparation time 5mins
Cooking time 4mins
Cost Average budget

Preparation

Step 1

Coconut Flour Pancakes - Step 1

Pre-heat a griddle coated with non-stick spray to medium heat.
In a medium bowl, combine egg whites, extract & sweetener, then whisk together.
Add in the coconut flour & baking powder. Mix well. Batter will be thick.

Step 2

Coconut Flour Pancakes - Step 2

Spoon onto the griddle & make about 3-4″ sized pancakes. Batter will need to be spread a bit & won’t bubble when it’s ready to flip, so keep an eye on it. I wait about a minute & look for hints of steam/smoke when it seems about ready.
Cook both sides, then plate as you go along, making a cute little stack.

Step 3

Topping time! Add whatever toppings your heart desires & have fun with it, but in a healthy way. Try adding some fresh fruit and/or nuts…. I love adding strawberries and/or banana & of course – PB!!
Enjoy!

*Note: These pancakes can be a bit fragile, so the larger you make them, the more easily they may break apart… they require a bit of a delicate hand & work better in smaller sizes.

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Chef Tips and Tricks

VIDEO: Gluten-Free Broccoli Pizza

This Gluten-Free Broccoli Pizza is original, healthy and super tasty!

 

ingredients

  • 1 head broccoli
  • 1 egg
  • 1 ¾ cups of your favorite shredded cheese (we recommend two types- 1 cup of one, ¾ cup of the other) 
  • 1 cup tomato sauce (or canned crushed tomatoes)
  • ¾ cup shredded cheese
  • ½ cup grated Parmesan
  • 9 slices coppa ham

METHOD

  1. Cut the broccoli and boil until soft.
  2. Place the broccoli in a blender.
  3. In a bowl, add an egg and ¾ cup of shredded cheese, mix until solid.
  4. Form a ball and roll it flat on an oven tray.
  5. Bake in the oven for 20 min at 350° F.
  6. Once out of the oven, spread the tomato sauce evenly on the broccoli crust.
  7. Layer 1 cup of shredded cheese.
  8. Place a layer of Coppa ham.
  9. Top off with of grated Parmesan cheese.
  10. Slide it back into the oven until the cheese melts.
  11. Serve! 

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