These coconut flour pancakes are quick and easy and soft and fluffy, what more could you ask for from a breakfast and brunch staple. They are naturally gluten-free and thanks to the use of coconut flour, they pack a high-fibre punch. Customize these pancakes by serving them with some of your favourite add-ons like fruit, honey, or even yogurt.
4 large egg(s), lightly beaten
Fat free skim milk
Packed brown sugar
1 tbsp(s), melted
- Whisk coconut flour, baking powder and ¼ tsp salt in a small bowl. Whisk together eggs, milk, sugar, vanilla and 3 teaspoons oil in a medium bowl. Whisk in flour mixture. Let batter stand for 5 minutes to thicken slightly.
- Heat a large non-stick frying pan over medium heat. Lightly pour some of the remaining oil in the pan and once warmed, pour ¼ cup of pancake batter into pan. Cook for 3 minutes or until pancakes are browned on the base and tops begin to set. Flip pancakes and cook 2-3 minutes or until browned. Reduce heat if pancakes brown too quickly. Lightly pour more oil to make 12 pancakes.
- Serving size: 1 pancake per serving