Cinnamon Coconut
Flour Pancakes
Ingredients
4 eggs
1 cup coconut milk
1 Tbsp vanilla extract
1Tbsp maple syrup
1 Tbsp cinnamon
2T ground flax
1/2 cup coconut flour
1/2 teaspoon sea salt
1 teaspoon baking soda
Butter ( or coconut oil) for frying
Directions
In a small bowl beat eggs until frothy, about two
minutes. Mix in remaining wet ingredients.
In a medium-sized bowl whisk together dry ingredients.
Stir wet mixture into dry until everything is incorporated.
Melt butter/ coconut oil in a skillet over medium heat.
Ladle a few tablespoons of batter into pan for each
pancake. Spread out slightly with the back of the spoon. The pancakes should be
2-3 inches in diameter and fairly thick. Cook for a few minutes on each side,
until the tops dry out slightly and the bottoms start to brown. Flip and cook
an additional 2-3 minutes.
7 comments:
These are so good! Love them! I will definitely make these pancakes again.
YAY!!! So glad you liked them! They also freeze really well in case you want to double the batch!
Wow nut and gluten-free pancakes. You hit the jackpot with these. Do you use canned coconut milk?
I use both canned (guar gum free) and home made. depends on what i have on hand :)
Have you tried these in a waffle iron? My toddler loves waffles but won't touch pancakes :)
Also, why did you have to give up nuts? (I'm new to your blog)
Adriane, did you ever try these on the waffle iron? I think I might try that this weekend, but I noticed that waffles take less eggs, more flour and use baking powder not baking soda... not sure how it will turn out.
I love your site, has great info, I have been doing the paleo diet for about 1 year and love it, I even put a blog together to help people understand what the paleo diet is all about, thanks again for the great write up. Get 20 free paleo diet recipes from my paleo diet blog http://www.thepaleodietrecipecookbook.com
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