Gluten Free And Egg Free Coconut Flour Pancakes Recipes

COCONUT FLOUR PANCAKES

Steps:

• In a medium-sized mixing bowl, whisk eggs until just slightly frothy. Add melted coconut oil, milk, and honey, and whisk until well combined.
• Add coconut flour, salt, and baking powder to liquid ingredients and stir until just combined. Set aside.
• Heat a large skillet over a medium flame, or heat griddle to 325oF.
• Once heated, lightly grease pan with extra coconut oil, butter, or cooking oil spray.
• Drop 1 tablespoon of batter per pancake onto pan. Cook for 1 minute, or until the tops are bubbling and the bottoms are lightly browned. Flip and cook another 30-60 seconds.
• Transfer to a plate and cover with foil. Repeat with remaining batter.
• Serve with toppings of choice.

VEGAN COCONUT FLOUR PANCAKES (GLUTEN-FREE)

Steps:

• Place all the ingredients in a bowl and mix well (no need to sift the flours) - use a balloon whisk to mix it if the batter becomes clumpy.
• For best results, let the batter sit at room temperature for about half an hour before making the pancakes (I found this made the pancakes super fluffy, but if pressed for time the recipe still works without this step).
• Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter.
• Cook on a low heat for a few minutes until you see a few bubbles appear on the surface of the pancake.
• Flip over and cook for another few minutes, until golden brown and crispy on both sides.
• Repeat for the rest of the batter - makes around 10 pancakes.
• Best served with extra maple syrup and fresh berries.
• Best eaten immediately but leftovers do keep covered in the fridge - reheat in a dry frying pan.

GLUTEN-FREE, EGG-FREE PUMPKIN COCONUT FLOUR PANCAKES

Steps:

• Whisk coconut flour, salt, baking powder, and baking soda together in a bowl.
• Stir pumpkin puree, coconut milk, sugar, and xanthan gum together in another bowl until smooth; stir into flour mixture until batter is thick and smooth.
• Heat oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

COCONUT FLOUR PANCAKES (GLUTEN-FREE, DAIRY-FREE)

Steps:

• In a medium bowl, combine coconut flour, baking powder and salt, and mix well.
• In a large bowl, combine almond milk, coconut oil, eggs, maple syrup and vanilla extract, and mix very well until you get a homogeneous mixture.
• Sift dry ingredients into the bowl of wet ingredients, and mix well with a hand mixer until a consistent pancake batter is achieved.
• Heat a little coconut oil over low heat in a nonstick skillet, and pour 1/4 cup of batter in the middle of the pan. Let batter cook for around 1 minute until bubbles start to form on the top and top starts to dry a little, and bottom is golden brown. Use a non-stick spatula and gently flip pancake to the other side, then let cook for another 30 seconds until bottom is golden before removing. Repeat until all the batter is used up.
• Serve pancakes with fresh fruit and a generous drizzle of maple syrup.

GLUTEN-FREE COCONUT PROTEIN PANCAKES

Steps:

• Combine coconut flour and protein powder in a bowl. Whisk in eggs. Add milk, 1/4 cup at a time, mixing thoroughly, until batter is not too thick or too runny. Sprinkle batter with coconut flakes and chocolate chips; mix well.
• Grease a skillet with olive oil spray and place over medium-high heat. Fry banana slices until golden brown, about 3 minutes. Flip banana slices, add a drop of honey onto each one, and cook until caramelized, about 3 minutes. Transfer banana slices to a plate, keeping 3 in the skillet.
• Drop a large spoonful of batter over the banana slices in the same skillet. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining banana slices and batter.