Difference between revisions of "Coconut Pancakes"

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(Created page with "From [Girl vs Dough http://www.girlversusdough.com/2015/10/01/fluffy-coconut-flour-pancakes/] Future tweaks: * I'd suggest swapping in neutral veg oil. * Maybe adding pureed...")
 
 
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From [Girl vs Dough http://www.girlversusdough.com/2015/10/01/fluffy-coconut-flour-pancakes/]
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From [http://www.girlversusdough.com/2015/10/01/fluffy-coconut-flour-pancakes/ Girl vs Dough]
  
 
Future tweaks:
 
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[[Category:Recipes]]
 
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[[Category:Low Carb]]
  
 
[[Category:Coconut Flour]]
 
[[Category:Coconut Flour]]
 
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Latest revision as of 09:38, 13 December 2016

From Girl vs Dough

Future tweaks:

  • I'd suggest swapping in neutral veg oil.
  • Maybe adding pureed cottage cheese or ricotta to build off the texture?
  • Reduce the coconut flour a bit?
  • Hybridize with egg-ricotta pancake recipe?

Ingredients:

  • 4 eggs
  • 1/4 cup milk
  • 3 tablespoons coconut oil (liquid state, not solid*)
  • 1/4 cup coconut flour (see link above in post for my recommendation!)
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon sea salt

Method

  • NOTE*: I melted my coconut oil in a small saucepan over low heat just until it became a liquid. After letting it cool a minute or two, I then added it to the wet ingredients.
  1. Heat a griddle or large skillet over medium heat.
  2. In a large bowl, whisk eggs, milk and oil until combined. In a separate medium bowl, whisk coconut flour, sugar, baking powder and salt until well blended.
  3. Add dry ingredients to wet ingredients; stir with a fork until well combined and no lumps remain.
  4. Grease griddle or skillet with oil or butter. Drop ladlefuls of batter, a scant ¼ cup each, onto hot griddle. Cook 3 to 4 minutes until small bubbles begin to form on top, then flip. Cook on other side 1 to 2 minutes until cooked through.
  5. Serve warm with your favorite pancake toppings.[[Category:]]