Vanilla Pancakes
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My Notes:
Show Nutritional Info
| This is our estimate based on online research. | |
| Calories: | 81 |
| Fat: | 5 g |
| Carbohydrates: | 2 g |
| Protein: | 6 g |
| Calculated per serving. | |
Whether you're celebrating a special occasion, or just celebrating the weekend, these pancakes are the perfect centerpiece to a special brunch.
Serves: 4
Serves: 4
Ingredients
- 1/4 tsp 1/4 tsp Baking Soda
- 1/4 cup 1/4 cup Coconut Flour
- 4 4 Eggs, Pastured
- 1/4 tsp 1/4 tsp Salt, a pinch
- 1 Tbsp 1 Tbsp Pure Vanilla Extract
- 1 Tbsp 1 Tbsp Water
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a medium sized mixing bowl, blend eggs, vanilla, water, salt, and baking soda with a hand mixer.
- Pour coconut flour into mixture and continue to blend until batter is smooth.
- In a non stick skillet, heat 1 tablespoon grass fed butter over medium heat.
- Pour batter into skillet using a large soup spoon.
- Let pancakes cook for 1-2 minutes, flip, and cook for a remaining 1-2 minutes.
- Pancakes will be ready to flip with the batter is firms up slightly.
- If the pancakes are still too runny, allow them to cook a bit longer before flipping.
- Serve with your choice of topping.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
This recipe was a hit with the kiddos. I did have to add a bit of coconut milk because the batter was a little thick, but the kids said they liked it better anyway after trying the first pancake with the original recipe. I suppose the thickness may differ when considering how big the eggs are that you are using.
These are amazing. I love the idea of having pancakes.
These are outstanding! Best gluten-free pancake recipe I have tried. These are definitely going in my recipe rotation. Thank you!
what toppings would you reccomend while doing the 21dsd?
This is the BEST coconut flour pancake recipe I’ve had (and I’ve tried 5 or 6 of them). My husband, almost 2yo son, and I loved them. Made about 8 pancakes – I used 2 tbsp of batter per pancake. They are very easy to make, are a good consistency to pour onto the griddle, get bubbly as they cook like flour pancakes – so you know when to flip them, and have a great flavor. They are still somewhat drier than a typical flour pancake, but they are not as dry and don’t have a “chalky” consistency of other pancake recipes I’ve tried. I put butter on top, cinnamon (which I may add right to the mix next time!), and a touch of organic honey. Yum!
Also, just a tip for using coconut flour in any recipe – if you warm the eggs up before adding them to coconut flour it makes it easier to mix without getting lumps, which coconut flour tends to do. I just place the eggs in a warm bowl of water (in their shell still, of course) for a few minutes until they feel room temp-ish to touch, or put them out for a while before using them and let them come up to room temp on their own.
Made for the first time today!! LOVE LOVE LOVE!!
I made these for my wife on Valentine’s Day. She is not a coconut fan at all but loved these. I amended the recipe a bit for the day by adding some dark chocolate chips to the batter, topping with fresh raspberries and plating next to some wild venison sausage and scrambled free-range eggs.
The batter is thick but not unmanageably so. The recipe yields about one 4-5 inch pancake per serving. I cooked them on a range-top griddle and found they needed to cook significantly longer than called for (5-6 minutes per side vs 1-2 above).
Hello. I am starting the detox on Sunday and I am allergic to coconut. What would you recommend as substitutes in your recipes?