Coconut Breakfast Pancakes |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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These are fluffy and light and delicious. They are also chock-full of fiber that you can't even tell is there! I found this recipe on the bag of Bob's Red Mill Coconut Flour. I like mine with a smear of spiced apple jam on top. Ingredients:
1 1/2 cups low-fat buttermilk |
1 cup rice flour |
1/3 cup coconut flour |
2 tablespoons potato starch or 2 tablespoons cornstarch |
2 tablespoons oil (i used walnut oil) |
1 tablespoon baking powder |
1 tablespoon sugar |
2 eggs |
Directions:
1. Use coconut oil to grease the pan for delicious results.
2. Add chocolate chips and that makes them even more amazing!
3. In a bowl whisk the rice flour, coconut flour, starch, baking powder, and sugar together.
4. In a separate bowl whisk the buttermilk, sugar, and eggs together until well incorporated.
5. Make a well in the center of the flour mix and pour the liquid mix into it.
6. Carefully stir the dry and the liquid ingredients together until batter is formed.
7. The batter will be very thick, don't worry, this is normal!
8. Spray your non-stick pan with cooking spray (I use coconut oil) over low heat.
9. Drop a little less than 1/3 of a cup of batter onto the pan. It may need to be spread slightly with a spatula or the edge of your measuring cup.
10. Cook approximately 1 minute then turn over and cook the other side.
11. The pancake should puff up slightly and feel firm if pressed on in the center with your finger. This takes about 45-60 seconds.
12. Remove pancake and hold on a warmed plate with a clean kitchen towel covering it until served.
13. Repeat until remaining batter is used.
14. Enjoy!
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