Wednesday, February 29, 2012

Delicious Vanilla Coconut Flour Pancakes (High Protein)

We love my Tasty Grain Free Pancakes so much that I thought, why not try to recreate more of that flavor but with my coconut flour pancakes since they are so high in protein.  So this morning rather than whip up my regular batch of coconut flour pancakes, I decided to make some changes and let me tell you those changes were delicious!    We love vanilla and add it to everything so I upped the vanilla substantially in these along with adding some pure Maple syrup. If you are new to Paleo or have never tried Coconut Flour pancakes, I will say in advance that the texture is going to be different than your tradition pancake made with wheat flour.  With that said,  I hope you enjoy these as much as we did this morning!




Delicious Vanilla Coconut Flour Pancakes

10 med/large eggs (mine tend to vary in size)
1/3-1/2 cup coconut milk (start with 1/3 and adjust until it is the constancy you like)
1-2 TBSP Maple Syrup ( I prefer less, but some like it better with more)
2 tsp vanilla
3/4 cup coconut flour (I use Coconut Secret Raw Coconut flour)
1/2 tsp baking soda
1 tsp cinnamon


Preheat your griddle. Then in a small mixing bowl or 8 cup pourable measuring cup, combine all the wet ingredients and beat just a little then add in all your other ingredients and mix with an electric hand mixer on high for about 45 seconds-1 minute (or until it's basically smooth).  Grease your griddle liberally with some coconut oil.   Pour your pancakes, I find  keeping them a little smaller makes them easier to flip.  When they start to bubble give them a flip and cook until done.  Serve with your desired toppings.  We always top ours with applesauce, sometimes with a little drizzle of pure Maple Syrup and maybe some fruit or berries.  Whipped cream or whipped coconut cream would be great too!  Use your imagination for toppings, and enjoy!

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