Coconut Flour Pancakes

Coconut Flour Pancakes are a delightful and gluten-free breakfast option, offering a light, fluffy texture with a subtle coconut flavor. These pancakes are easy to prepare and can be enjoyed with toppings like fresh fruits and yogurt, making them both delicious and nutritious.

For a Serving Size of Two:

Ingredients:

• 40 grams coconut flour
• 2 eggs
• 120 ml milk
• 1/2 teaspoon vanilla extract (optional)
• 1/2 teaspoon cinnamon powder (optional)
• A pinch of salt
• 2 teaspoon melted coconut oil
• 50 grams plain yoghurt
• 1 small banana

Procedure:

• In a mixing bowl, whisk together the eggs, milk, vanilla extract, and melted coconut oil until well combined.
• Gradually add the coconut flour, cinnamon powder, and a pinch of salt to the wet mixture, whisking continuously to avoid lumps. Let the batter sit for a few minutes to thicken, as coconut flour absorbs a lot of moisture.
• Heat a non-stick skillet or griddle over medium heat and lightly grease it with a little coconut oil.
• Pour a small amount of batter (about 1-2 tablespoons) onto the skillet to form mini pancakes. Cook for 2-3 minutes on each side or until the edges start to set and bubbles form on the surface. Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
• Serve the coconut flour pancakes warm. You can top them with fresh fruits and yoghurt.

Nutritional Benefits:

Nutritional Information:

• Calories: 465 kcal
• Protein: 25.1 g
• Carbohydrates: 60.3 g
• Fat: 28.0 g