Coconut Pancakes

Ingredients:
  • 2 eggs, (at room temperature is best)
  • 1/2 cup of egg whites (at room temperature)
  • 1 cup milk (raw cow’s or coconut both work)
  • 1 scoop of vanilla or chocolate protein powder(MAGNUM works well) (Optional)
  • 2 teaspoons vanilla extract
  • 1 tablespoon honey or a pinch of stevia
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • coconut oil or butter for frying


Directions

  1. Preheat pan over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
  2. In a medium-sized bowl combine sifted coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
  3. Grease pan with butter or coconut oil. Each pancake is just a few tablespoons of batter into pan. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
  4. Serve hot with butter, coconut oil, honey, syrup, or fruit.

 

February 26, 2015 by Erin Crawford
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