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+ servings

Coconut Flour Pancakes

These pancakes are not only light and fluffy but also packed with flavor. The blend of pure maple syrup, ripe banana, and fresh raspberries adds a delightful sweetness and vibrant color to the dish. This recipe serves two, allowing for a perfect morning treat for couples or small families.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 778 kcal
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Ingredients
 
 

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!
Start Cooking
Disclaimer

Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 778kcal (39%)Carbohydrates: 54g (18%)Protein: 13g (26%)Fat: 60g (92%)Saturated Fat: 35g (219%)Polyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 93mg (31%)Sodium: 245mg (11%)Potassium: 669mg (19%)Fiber: 17g (71%)Sugar: 25g (28%)Vitamin A: 218IU (4%)Vitamin C: 38mg (46%)Calcium: 135mg (14%)Iron: 4mg (22%)
Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

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