Gluten-Free Coconut Pancakes
I've tried many versions of gluten-free pancakes, most using gluten-free flour which is a combo of starches like tapioca, rice, potato, and other ingredients. while they may be gluten-free, they are loaded with carbs. Coconut flour, on the other hand, is low carb. It's made from ground coconut flesh and is a by-product of making coconut milk and oil. It tastes like coconut but is still quite mild.
Ingredients
- 2/3 c coconut flour
- 1/2 banana
- 1/4 c butter
- 3 large eggs
- 3 tbs milk
- 1/4 tsp vanilla extract
- 1 tsp baking powder
- 2 tbs coconut palm sugar
- pinch salt
- coconut oil and more butter for cooking
Instructions
- In a large bowl add all dry ingredients, mix well.
- Add wet ingredients at once and beat with a whisk until well-combined.
- To a skillet heated to medium, add some coconut oil and butter, swirl around then add about 1/2 cup of batter, you can press it down a bit or help it to stay around.
- Carefully flip when the edges are showing some golden brown color, then can be difficult to flip because of the loose batter on the un-cooked side of the coconut pancake. Have no fear!