Ingredients
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60 g of Coconut flour
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4 Egg(s)
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1 tbsp. of Coconut oilmelted + to grease the pan
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240 g of Coconut milkfull-fat canned coconut milk
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1/4 tsp. of Salt
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1/2 tsp. of Baking powder
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1/2 tsp. of Psyllium husk
Directions
Today we are having breakfast without sugar or flour, but with pancakes. It’s a little extreme, but the coconut flour pancakes will turn out brown and fluffy, so they are definitely worth your attention! You can serve them with sweet toppings as usual if you don’t limit sugar in your diet. Or, like us, you can eat them with berries, cream cheese, tapenade, smoked fish, or caviar.
Bon Appetit!
P.S. There are some nuances in making coconut flour pancakes, I will describe them in the recipe.
P.S.S. Coconut flour pancakes don’t taste like the classic pancakes, you should not expect this from them. However, they have their own charm, they are tender, have a natural sweetness and are healthy! So, please try them!
Today's visits: 1.
Steps
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1
Done
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Mix the dry ingredients until they are mixed well. |
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2
Done
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Preheat a non-stick (!) pan over medium heat (I have 5 out of 10). Dip a paper towel in the coconut oil, grease the surface of the pan with a thin layer of oil. Spread the dough out, forming round pancakes about 5 cm in diameter. Fry them on medium heat for 2 to 3 minutes on one side. When the edges of the pancakes are cooked and the bottom is browned, turn them over and fry on the other side for about 1 more minute. |
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3
Done
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Then take them off and place them on a plate covered with a paper towel to absorb any excess moisture. Serve them warm! |
