Coconut Flour Pancakes (gluten free)

Good Morning! Summer is over (blah!) and I guess I’ll have to reconcile myself to cooler weather approaching (still in denial). Anyway, I woke up super- early this morning with a major craving for pancakes – which almost NEVER happens. I’ve read (and tried) random recipes for 2 ingredient, almond flour and coconut flour pancakes but many of them end up either being too crumbly or too banana-y. So I threw together this concoction and the result was surprisingly (miraculously??) quite good – by my standards anyway! 🙂 So without further ado, here’s the recipe for my version of Coconut Flour Pancakes (gluten free) and yummy! Makes 2 servings; 3 pancakes/serving.

Coconut Flour Pancakes (gluten free) 

Ingredients:

2 Tbsp coconut flour

1/2 cup eggbeaters

1/4 cup plus 1 Tbsp unsweetened almond mik (or other milk of choice)

1/2 mashed banana

2 tsp. ground flax

1 tsp cinnamon

1/2 tsp. baking soda

pinch salt

Method:

1. Mix all ingredients together in a bowl, or use a food processor (easier and faster!)

2. Spray a non-stick frying pan or griddle with cooking spray or oil, and heat on medium heat.

3. Use 3 Tbsp batter for each pancake. Let the pancakes form and cook on one side (1-2 min) before flipping. Cook on the other side for 30 seconds – 1min. Repeat with remaining batter.

4. Top with peanut butter and banana slices (my preference!) and devour.

Nutrition (per serving of 3 pancakes – no toppings): Approx. 100 calories; 12 g carbs; 7.5 g protein; 1 g fat

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Posted on September 1, 2013, in Food and tagged , , . Bookmark the permalink. 1 Comment.

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