Breakfast

Coconut Flour Pancakes is for Breakfast.

Coconut Flour Pancakes takes 10 minutes to prepare.

Coconut Flour Pancakes takes 10 minutes to cook.

Coconut Flour Pancakes makes 2 servings.

The ingredients for Coconut Flour Pancakes are:

Carrington Farms Organic Coconut Oil, 2 tbsp (remove)
honey (raw, trader joes, organic) (1 tbs), .66 serving (remove)
Stevia, .5 serving (remove)
Eggs - Jumbo Grade A Eggs - California Ranch Fresh - 1 Egg = 1 Serving (63g), 3 serving (remove)
*Milk substitutes, unsweeten Coconut Milk, .28 cup (remove)
*Bob's Red Mill Coconut Flour, 4 tbsp (remove)
*Cream of Tartar, 0.25 tsp (remove)
*Salt, Redmond Real Salt Sea Salt (1/4 tsp.), .5 serving (remove)

Here is how you make Coconut Flour Pancakes:

Cream together the coconut oil and honey and stevia. Add the eggs one at a time.Add coconut milk and vanilla. Mix until smooth.Add coconut flour. Mix until smooth.Lastly add cream of tartar, baking soda and salt.Do not overmix. Overmixing will result in the baking agents (cream of tartar & baking soda) not working.Use a laddle and pour small amount of batter into a crepe pan with ghee/butter etc on medium heat.Flip once the bottom is light brown. The pancakes will not bubble as much as "regular" pancakes.Serve immediately with a drizzle of maple syrup.Serving Size: divide in half for two peopleNumber of Servings: 2Recipe submitted by SparkPeople user JUIAMOM4.

The nutritional information for Coconut Flour Pancakes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 352.8

• Total Fat: 25.2 g
• Cholesterol: 405.0 mg
• Sodium: 275.1 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 6.0 g
• Protein: 14.1 g

The dietary needs meet for Coconut Flour Pancakes is Gluten Free