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Paleo Coconut Pancakes

Paleo Coconut Pancakes


  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 10 small pancakes 1x
  • Category: Breakfast
  • Cuisine: American

Ingredients

  • 4 eggs
  • 1/2 cup coconut flour
  • 1 cup coconut milk (from the cans, not the cartons – make sure it doesn’t have added sugar and it isn’t the “light” stuff. Also shake the can before opening as the cream and the water separates.)
  • 2 teaspoons vanilla extract (make sure you buy a brand that has no added sugar)
  • sweetener of your choice (optional)
  • 1 teaspoon baking soda
  • Coconut oil or ghee for cooking

Instructions

  1. Beat the eggs; add in the coconut flour, coconut milk, vanilla, baking soda, and your choice of sweetener. Mix well.
  2. To cook these pancakes, you can use a griddle or a frying pan. Put some coconut oil into the pan to grease it and put the pan on low heat.
  3. Ladle some of the batter into the pan (to form a 3 inch diameter circle). The pancake should be thick so don’t try to make the batter spread out. If you’re using a large enough frying pan, you can cook 3 or 4 pancakes at the same time.
  4. Cook for 2 minutes and then flip. Continue cooking and flipping until both sides are brown.
  5. The pancakes are a bit dry by themselves, so have it with some butter or coconut oil or else some fruit.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

  • Serving Size: 1 pancake
  • Calories: 140
  • Sugar: 1 g
  • Fat: 13 g
  • Carbohydrates: 3 g
  • Fiber: 2 g
  • Protein: 3 g