Coconut flour pancakes

Votes: 3

Time: 25 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 610, total fat 45 G., saturated fats 36 G., proteins 17 G., carbohydrates 38 G., fiber 13 G., cholesterol 202 mg, sodium 550 mg, sugar 17 G.

Coconut flour is a delicious and flavorful gluten-free alternative to wheat flour, but it can be tricky to work with. This recipe is perfect for ensuring your pancakes turn out golden brown, tender, and wonderfully coconut-flavored. Because coconut flour is high in fiber, it releases a significant amount of liquid, which can make the pancakes dry. Greek yogurt is a great substitute here, keeping the pancakes fluffy and moist. Since the batter doesn't contain gluten to give it strength and structure, we add egg whites, baking powder, and a little fat to ensure the pancakes are firm enough to flip (just be sure to keep them small). With a little patience and practice, you're sure to love coconut flour pancakes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup coconut flour
3/4 tsp baking powder
0.5 tsp coarse salt
1/4 teaspoon of baking soda
2 large eggs + 1 egg white
0.5 cup unsweetened coconut milk
1/4 cup plain Greek yogurt
2 tbsp maple syrup + extra for serving
1 tablespoon coconut oil, melted and cooled, plus more as needed
0.5 tsp vanilla extract
1/3 cup coarse unsweetened coconut flakes, toasted, plus extra for serving
Butter for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: coconut flour, eggs, coconut milk, yogurt, coconut flakes

Cooking the dish according to the recipe:

Sift coconut flour, baking powder, salt and baking soda into a medium bowl.
Vigorously whisk the eggs and egg whites in a large bowl until smooth and foamy, about 1 minute. Combine the coconut milk and Greek yogurt in a separate glass bowl until smooth. While whisking, add the coconut milk mixture, maple syrup, coconut oil, and vanilla extract. Whisk until foamy.

Mix the flour mixture with the milk mixture until you have a nearly smooth dough (it's okay if there are lumps).
Heat a large nonstick skillet over medium heat and lightly grease with coconut oil. Fry 2 pancakes at a time. Pour 1/4 cup of batter into the skillet and sprinkle with toasted coconut, if using. Cook until the bottoms are golden brown and the edges are just beginning to set, 2–3 minutes. If the pancakes are browning too quickly, reduce the heat.
Flip and continue frying until golden brown on the other side, about 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with coconut oil if necessary. Serve the pancakes with butter, syrup, and coconut flakes.

Categories:

recipe / Gluten-free dishes / Recipes for two / Breakfast / Calorie content of prepared meals / Bakery / Desserts / Pancakes, fritters, waffles, sandwiches / / Food Network - recipes

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