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Gluten Free Coconut Pancake (Low Carb)

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Ingredients

1/4 cup Coconut Flour
1/4 cup melted (about 50 g) Unsalted Butter
1 TBSP Monk Fruit Sweetener
2 TBSP (or heavy cream) Sour Cream
2 Organic Cage Free Egg
1/2 TSP Vanilla Extract
1/2 TSP Baking powder (Aluminium free)
Coconut Oil

Nutritional information

62
Calories
6.2g
Fat
4g
Saturated Fat
47mg
Cholesterol
13mg
Sodium
0.9g
Carbohydrate
0.1g
Fiber
0g
Sugars
1.1g
Protein
16mg
Calcium
0mg
Iron
26mg
Potassium

Gluten Free Coconut Pancake (Low Carb)

Cuisine:

    You'll love the gluten-free coconut pancakes guilt free

    • 20 minutes
    • Medium

    Ingredients

    Directions

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    This Gluten Free Coconut pancake is not something I make too often. Although most of the focus is low carb Meditteranean cuisine, this fusion is a lot more American. I admit it, I’m not the biggest fan of pancakes but these are so good…

    I love the taste of the coconut flour and I can eat these pancakes all day with some butter on top. For the kids, I’m adding a little bit of maple syrup on top and they love it (and so am I)

    How to make gluten free coconut pancakes

    I feel like I always say it, and the truth is, that I try to stick to simple recipes and this one is no different. Making these pancakes takes 5-10 min of preparation and another 10 min cooking on a skillet.  All you need to do is whisk together all the wet ingredients: butter, eggs, sour cream or heavy cream and vanilla extract. In a different bowl stir together all the remaining dry ingredients and then add them into the wet ingredients bowl stir everything together. The batter should be thick but if it’s too thick you can add a little bit of water.

    To make the pancakes just heat up a skillet on low heat with coconut oil,  grass-fed ghee will work too. one pancake is about 3 TBSP of batter. Simply pour it into the skillet and make a nice round thin shape. Give it a few minutes to cook, don’t turn them too early so they won’t break. it takes about 3-4 min you’ll know it’s time when the side will look a little dry. Flip it carefully but quickly and cook till ready. pay attention not to burn them.

    What’s the difference when using coconut flour compared to regular flour

    Coconut flour can absorb a lot more liquids than normal flour. That’s why when I’m using coconut flour I’m adding more eggs and liquid. To make my pancakes fluffy and tasty I used sour cream (heavy cream will work well too) as it keeps the batter thicker.

    Tips for successful gluten-free pancakes

    I believe in eating low carb and gluten free. At first, it might sound complicated and you might think that it requires sacrifice but I can tell you from my own personal experience that it’s possible and for myself, it improved the taste of food and the quality no sacrifice.

    If you’re a pancake fan I guarantee you’ll love the gluten-free coconut pancakes guilt free. To help you make the best pancakes follow these tips.

    • Following this recipe will yield about 10-12 small pancakes. if you want a larger portion just add ingredients proportionally.
    • If you’re looking to impress guest get a pancake ring and make them in the ring for perfectly round pancakes.
    •  Don’t make the pancakes too big. Making them too big will make it hard to flip.
    • Make sure the batter is thick and not completely liquid otherwise they will break. If you need to make it thicker add some more heavy cream or an egg.
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    Steps

    1
    Done

    1. Stir dry ingredients in a bowl (coconut flour, baking powder, granular sweetener)
    2. In a different bowl whisk thoroughly all the rest of the ingredients: Melted butter, eggs, sour cream, vanilla extract
    3. Add the dry ingredients to the wet ingredients and mix together.
    4. Let batter sit for 20-30 min until thicken

    2
    Done

    1. Heat a skillet with coconut oil on medium heat
    2. With a tablespoon spoon the batter into the pan and create the pancakes. Make sure they are flat
    3. Cook on each side about 3-5 min until it gets a nice color

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