Coconut Flour Pancakes

Pancakes are one of my most favorite treats for breakfast (or any time of the day!!), but are usually laden with butter, sugar, and syrup which irritate my sensitive stomach. I've been experimenting with healthy pancake recipes for quite a while, and these coconut flour pancakes have to be one of the best versions I've tried.

Coconut flour is very unique. It is grain-free, so a great option for those with Celiac Disease, and it's also high in dietary fiber, protein, and healthy fats. Coconut flour is a good substitute for traditional flours in baking. However, it is extremely absorbent, so a little goes a long way. Generally, substituting 1/2 to 1/3 of a cup coconut flour for 1 cup traditional flour in a recipe will work, and you must also increase the number of eggs or egg whites used.

The sweet and slightly nutty flavor from the coconut makes for one yummy take on traditional pancakes!!

Serves 1

For my Coconut Flour Pancakes, you will need:

• 1/3 cup egg whites
• 1/4 cup Coconut Flour
• 1/3 - 1/2 cup Silk Organic Unsweetened soy milk (or milk of choice)
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• coconut oil for your pan
• toppings of choice

Directions:

Turn on your stovetop to medium heat and allow a pan to warm. In a bowl, combine egg whites, coconut flour, milk, vanilla, baking powder, and cinnamon, stirring until a smooth batter forms. This may take a while, as coconut flour is very dense and clumpy. Melt a small amount of coconut oil in the pan and scoop about 1/4 cup of the batter onto the pan. Wait about 5 minutes, checking the bottom of your pancake until it reaches a toasted brown color. The first side seems to take the longest to cook. Flip your pancake and cook another few minutes until both sides are nicely browned. Repeat until all the batter is gone, about 4 pancakes total. Serve with your favorite toppings - I heated some frozen berries, drizzled the pancakes with agave nectar and a few dashes of cinnamon! Delicious! :)