Show of hands, who loves Pancakes?
My love for pancakes is what makes me create so many different ways of making them! These coconut flour pancakes have become my favorite but I’m not going to lie they aren’t the boys 1st choice, they still prefer my Oatmeal Pancakes and well, I can’t blame them…they’re so good too!
Health Tips on Coconut Flour
If you are trying to cut back on wheat/gluten, Coconut Flour is a great substitution. It’s high in fibre, protein and a great source of healthy fats. Since it is gluten free (free from wheat and grains) its a great healthy alternative to flour and is great for baking. Although It’s more expensive than regular flour ( about $10 for 450gr) very little is used for baking as it expands alot once it is combined with liquid, so it lasts a long time.
What is Coconut Flour?
Basically, it’s the “meat” of the coconut ( so the white part) dried, then grounded. It’s not an actual ‘flour”, it has no grains, wheat, nuts etc. it is 100% pure coconut.
This recipe is for 1 serving ( which can easily be doubled)
- 2tbsp coconut flour
- 1tbsp protein powder (for dairy free use plant based protein)
- 3 eggs whites
- 1-2 tbsp unsweetened almond milk ( you can use any milk you choose)
- 1 tbsp ground flax seeds
- cinnamon ( as much or as little as you like, or none at all)
In a small bowl, mix all ingredients with a fork. Coconut flour becomes thick very quickly, it’s not runny like regular pancake batter. You can add more almond milk if needed. The batter should look/have this consistency (See pic below). it also takes a bit longer to cook on each side, about 2-3 minutes ( on med /low heat)