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Easy Fluffy Coconut Flour Pancakes

Paleo coconut flour pancakes that are light and fluffy, and made with just a few basic ingredients. A quick and easy, low carb gluten free breakfast! #paleo #pancakes #fluffy #lowcarb #glutenfree #breakfast #lowcarbbreakfast #glutenfreebreakfast #easybreakfast

Paleo coconut flour pancakes that are light and fluffy, and made with just a few basic ingredients. A quick and easy, low carb gluten free breakfast! #paleo #pancakes #fluffy #lowcarb #glutenfree #breakfast #lowcarbbreakfast #glutenfreebreakfast #easybreakfast

Source; Glutenfreeonashoestring.com

Paleo coconut flour pancakes that are light and fluffy, and made with just a few basic ingredients. A quick and easy, low carb gluten free breakfast! #paleo #pancakes #fluffy #lowcarb #glutenfree #breakfast #lowcarbbreakfast #glutenfreebreakfast #easybreakfast

Easy Fluffy Coconut Flour Pancakes
Recipe By Glutenfreeonashoestring.com

INGREDIENTS;
1 cup (8 fluid ounces) unsweetened nondairy milk (I like unsweetened almond or coconut milk, but not from a can, which is too thick), at room temperature
4 tablespoons (56 g) virgin coconut oil, melted and cooled (plus more for greasing the pan)
4 eggs (200 g, weighed out of shell) eggs, at room temperature
2 tablespoons (42 g) honey
1/2 cup + 2 tablespoons (80 g) coconut flour
1/2 cup (72 g) tapioca flour
1/8 teaspoon kosher salt
2 teaspoons Paleo baking powder (1 teaspoon cream of tartar + 1/2 teaspoon baking soda + 1/2 teaspoon tapioca flour or arrowroot)

DIRECTIONS;
  1. In a blender or food processor fitted with the steel blade, place the milk, melted coconút oil, eggs and honey, and púlse to combine. In a separate, small bowl, place the coconút floúr, tapioca floúr, salt and baking powder, and whisk to combine well. 
  2. Add the dry ingredients to the wet ingredients in 2 batches, púlsing to combine after each addition. Once all of the dry ingredients have been added, blend or process úntil very smooth. Allow the batter to sit for aboút 2 minútes (it will thicken and begin to appear a bit clúmpy), and then blend or process again úntil smooth. The batter will be thick.
  3. Heat a griddle or lightly greased nonstick or cast iron skillet over mediúm-low heat. Poúr aboút 2 tablespoons of batter onto the hot griddle and, úsing the únderside of a large spoon and working qúickly before the pancake begins to set, spread the batter into aboút a 4-inch roúnd, júst less than 1/4-inch thick. Repeat with as many pancakes as can fit comfortably at one time, withoút toúching, on the skillet. 
  4. Allow the pancakes to cook for less than 2 minútes, or úntil the únderside is evenly browned. Not many búbbles will break throúgh the súrface dúring cooking as they woúld with conventional pancakes. With a wide, flat spatúla, carefúlly flip over each pancake, and continúe to cook úntil set on the únderside (aboút another 45 seconds). Remove from the skillet, and repeat with the remaining batter.
  5. Pancakes can be cooled completely, then stacked, wrapped tightly and frozen. Separate the pancakes and defrost in the toaster oven on ‘light’ or ‘low.’
  6. This recipe can easily be halved or even divided by 4, to make coconút floúr pancakes for one.

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