Coconut flour pancakes
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 tablespoons coconut sugar
- 1/2 cup coconut flour
- 1/2 tsp apple cider vinegar
- 3 eggs, room temperature
- 1 cup coconut milk ( i use the canned to avoid extra ing
- 2 teaspoons vanilla extract (we did not use this but i plan to trial it next month and will add it in at that time)
- coconut oil frying
- Carbohydrate 53.7974950452962 g
- Cholesterol 488.05 mg
- Fat 330.473740123721 g
- Fiber 36.9683983009046 g
- Protein 17.5333400131907 g
- Saturated Fat 246.375784109701 g
- Serving Size 1 1 (459g)
- Sodium 2263.61516673735 mg
- Sugar 16.8290967443916 g
- Trans Fat 21.6458080074026 g
- Calories 3125 calories
Preheat griddle or pan to medium-low heat. In a small bowl beat eggs until frothy, about two minutes. I used the hand mixer with a whisk attachment. Mix in milk, vanilla, and coconut sugar. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Add in the vinegar and stir a few times. Add wet mixture into dry until coconut flour is incorporated. Add coconut oil to the pan. Spoon a few tablespoons of batter into pan for each pancake. Spread out with the back of a spoon. You want these fairly thick. Cook for on each side for 2-5 minutes until bottoms are browning and can be easily flipped. Flip and cook another 2-3 minutes. Let cool and tear into bite size pieces or serve whole depending on the age of your kiddo. We stored these on the counter and little bit had them for snack and breakfast the next day.
