Who’s ready for some tropical Coconut Pancakes! ☺️🌴🥞

Hello, Coconut Pancakes!…
Today, I’m bringing tropical flavors to your breakfast! Coconut is on the brain, as well as all warm and sunny, blue-watered places that inspire all things coconut. So what better way to start the day than with Coconut Pancakes? Turn on some Caribbean tunes while you enjoy a plate of these, and you just may be able to drift off to a deserted island even if for a short while. These Coconut Flour Pancakes are amazingly fluffy and naturally gluten-free. They’re a great low-carb alternative to traditional pancakes, with extra protein and fiber to help keep you feeling satisfied.

PREP TIME: 5 minutes

COOK TIME: 10 minutes

TOTAL TIME: 15 minutes

SERVINGS: 6 small pancakes

INGREDIENTS

1/4 cup coconut flour (use a level measurement)

3 large eggs

2 tablespoons olive oil

2 tablespoons maple syrup (or try our natural coconut sweetener)

1 teaspoon baking powder

1 teaspoon vanilla extract

1/8 teaspoon fine sea salt

INSTRUCTIONS

In a large bowl, combine the coconut flour, eggs, oil, maple syrup, baking powder, vanilla extract, and salt. Use a whisk to stir it all together, breaking up any clumps.

In a greased skillet over medium-low heat, add 3 tablespoons of the pancake batter and allow it to cook until bubbles start to form in the middle of the pancake, about 4 to 5 minutes. Flip the pancake and let it cook on the other side, about 4 more minutes, or until both sides are golden. Don’t be tempted to increase the heat to speed up the cooking time, or the outsides of the pancake might burn before the inside is cooked through and fluffy.

Repeat with the remaining batter, making roughly 6 small pancakes (about 5-inches in diameter). Serve warm with your favorite toppings. Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days.

Toppings for Coconut Pancakes:

Shredded Coconut: Add an extra dose of coconut flavor by topping your stack of pancakes with a sprinkling of shredded coconut. Optional: toast the coconut in a dry skillet for an even stronger coconut flavor.

Macadamia Nuts: Chopped, roasted salted macadamia nuts add the perfect salty crunch. Highly recommended!

Banana or Pineapple: Top these pancakes with sliced banana or chopped pineapple to bring out the tropical flavors.

Chocolate Chips or syrup: If you’re a fan of the combo of chocolate + coconut you will love adding chocolate chips or syrup to these pancakes. Stir a few handfuls or a drizzle of chocolate right into the batter.

What are the Benefits of Coconut Flour?Coconut flour has a ton of fiber and, because it is made from dried coconut meat, is high in healthy saturated fat which may help lower bad cholesterol. Like I mentioned, it’s gluten-free, grain-free and vegan so it’s a great option for anyone with food intolerances or allergies.

If you make these coconut flour pancakes, please be sure to like & leave a comment letting me know how they turn out!

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