makes 8-10 pancakes
- 4 eggs
- ¼ cup plus 2 tablespoons full-fat, canned coconut milk
- 3 tablespoons melted coconut oil
- 3 tablespoons applesauce
- ½ cup coconut flour
- 1 tablespoon coconut sugar
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- In a large mixing bowl, whisk together the eggs, applesauce, coconut milk and coconut oil and set aside.
- In a smaller bowl, whisk the coconut flour, baking powder, cinnamon and salt until well combined
- Add the dry ingredients to the wet ingredients and whisk until no lumps remain and allow mixture to sit for 5 minutes.
- Heat a large skilled over medium heat.
- Add coconut oil to skillet and fry pancakes, flipping after about 3 minutes.
- Serve topped with your favorite pancake toppings
Have you ever made pancakes that weren’t from a box? I hope you have, because they are so easy to make and taste so good. Pancakes can turn an OK morning into a great morning — they’re the perfect way to kick off a day.
But if you’ve steered clear from them because gluten is an issue — such as suffering from gluten intolerance symptoms — or because you weren’t quite sure how to make a healthy version, you’re in luck.
These Coconut Flour Pancakes are prepared with nutrition-rich coconut flour, with not a grain in sight. The coconut sugar and applesauce give the coconut flour pancakes a little added sweetness the all-natural way. In fact, you likely have everything on hand to make these right now!
In a large bowl, whisk together all the wet ingredients and set aside. In a smaller bowl, whisk all the dry ingredients. Add the dry ingredients to the wet and whisk together until no lumps remain.
Then let the bowl sit for 5 minutes.
Serve these coconut flour pancakes warm loaded with your favorite toppings. Maple syrup, fresh fruit or my coconut whipped cream all taste fantastic.
Make your mornings a little more special — or have the best “breakfast at dinner” ever — with these coconut flour pancakes.
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