Coconut Flour Pancakes
Whether you follow a gluten-free diet or simply seek wholesome breakfast recipes, get ready to be enamored with these pancakes. They boast a delightful tenderness and a subtle touch of sweetness. Still unsure? Find all your questions answered below.So, what makes coconut flour so exceptional?It's truly remarkable. Firstly, it's gluten-free, making it an ideal choice for those with gluten sensitivities. Additionally, it offers a high content of fiber and protein, something regular flour lacks. Despite its slightly higher cost, its dry texture allows you to use a smaller quantity.Does it have a strong coconut flavor?Not really! You may detect a subtle hint of coconut taste, but it doesn't overpower the overall flavor. When topped with fruits, powdered sugar, or maple syrup, it's unlikely you'll even notice it.Is it necessary to whip the egg whites separately?Not at all! However, be aware that if you skip whipping the egg whites, your pancakes may turn out flatter. Coconut flour is notably dense, so folding in whipped egg whites helps achieve a slightly fluffier texture. Nevertheless, they will still be delicious regardless of your choice.I'm struggling with flipping these pancakes. Any tips?Don't worry, we've been there too! Firstly, ensure that your pan isn't too hot. These pancakes require low to medium-low temperatures for proper cooking. Secondly, try making them smaller. While it may be tempting to create one large pancake that fills the entire pan, opting for three smaller ones will make flipping much easier!What are some recommended toppings?The choice is yours! These pancakes pair wonderfully with berries or bananas, a light dusting of powdered sugar, or the classic combination of butter and maple syrup. ????
Ingredients
- 1/3 c. 2% Greek yogurt
- 2 tbsp. maple syrup, plus more for serving
- 3 large eggs, separated
- 2 tbsp. melted butter, plus more for serving
- 1/3 c. coconut flour
- 1/2 tsp. baking soda
- Pinch kosher salt
- Cooking spray
Instructions
- In a large bowl, whisk to combine Greek yogurt, egg yolks, maple syrup, and melted butter. Add coconut flour, baking soda, and salt, and gently fold until just combined.
- In a separate large bowl using a hand or stand mixer, whip egg whites until stiff peaks form, 4 to 5 minutes. Gently fold whipped egg whites into batter until evenly combined.
- Grease a large nonstick pan with cooking spray and place over medium-low heat. Pour about 2 tablespoons of pancake batter onto the pan, spreading it out evenly. When a lip forms around the edge of the pancake and little bubbles appear, flip (about 1-2 minutes). Cook until both sides are lightly golden. Serve with butter and maple syrup.
Nutrition
Calories: 795kcalCarbohydrates: 41gProtein: 35gFat: 48gSaturated Fat: 26gTrans Fat: 1gCholesterol: 624mgSodium: 961mgPotassium: 299mgFiber: 14gSugar: 31gCalcium: 228mgIron: 3mg
Tried this recipe?Let us know how it was!