Coconut Flour Pancakes
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Ingredients
- 1 large egg
- 2 egg whites
- 1½ tablespoons pure maple syrup
- 3 tablespoons very mild olive oil
- 1 teaspoon pure vanilla extract
- ½ cup coconut milk
- 1/3 cup coconut flour sifted
- ½ teaspoon baking powder
- pinch salt
- 3 tablespoons coconut oil divided
- 1 large banana sliced
- 2 cups fresh raspberries
- Real maple syrup for serving
Instructions
Directions
- In a large mixing bowl, whisk the egg, egg whites, maple syrup, olive oil, and vanilla extract until smooth. Pour in the coconut milk and whisk to combine.
- Add the sifted coconut flour, baking powder, and a small pinch of salt. Gently fold in the dry ingredients without overworking the batter.
- Melt about a teaspoon of coconut oil in a large, hot non-stick skillet or griddle. Pour 2-3 tablespoons of batter per pancake. Cook until the pancakes are set and the edges turn a deeper golden color, around 1-2 minutes.
- Flip and cook the remaining side another 1-2 minutes, or until golden brown. Remove from heat and repeat this process with the remaining batter.
- To serve, stack several pancakes and top with sliced banana, raspberries, and drizzle with real maple syrup, if desired. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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