Coconut Flour Pancakes
Coconut Flour Pancakes is a hor d'oeuvre that serves 15. One serving contains 116 calories, 2g of protein, and 11g of fat. For 26 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe from My Zucchini Recipes requires baking powder, salt, coconut flour, and eggs. A couple people made this recipe, and 19 would say it hit the spot. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 5%, this dish is very bad (but still fixable). Coconut flour pancakes, Coconut Flour Pancakes, and Coconut Flour Pancakes are very similar to this recipe.
Servings: 15
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
½ teaspoon baking powder
½ cup butter
½ cup coconut flour
4 eggs
½ cup heavy cream
pinch of salt
1 tablespoon sweetener (Stevia) or 1,5 tablespoons sugar or more if you desire
½ teaspoon vanilla extract
1-2 tbsp water
Equipment:
microwave
oven
bowl
whisk
frying pan
Cooking instruction summary:
Melt the butter in microwave oven. Let it cool, then pour in a large bowl, add the heave cream, sweetener, vanilla extract and eggs. Whisk until fluffy. In a separate bowl mix together the coconut flour with the baking powder and salt. Gradually add the flour to the egg mixture. Whisk until well combined. Set aside for 10 minutes. When the batter thickened, stir the batter again. If it's too thick add 1-2 tablespoon water, to reach a regular pancake batter thickness. Heat a little butter in a non-stick skillet on medium heat. When it's hot, pour 1-2 tablespoon batter into the skillet to make the pancakes. Cook the pancakes for 2 minutes on each sides or until they turn golden.
Step by step:
1. Melt the butter in microwave oven.
2. Let it cool, then pour in a large bowl, add the heave cream, sweetener, vanilla extract and eggs.
3. Whisk until fluffy.
4. In a separate bowl mix together the coconut flour with the baking powder and salt.
5. Gradually add the flour to the egg mixture.
6. Whisk until well combined. Set aside for 10 minutes.
7. When the batter thickened, stir the batter again. If it's too thick add 1-2 tablespoon water, to reach a regular pancake batter thickness.
8. Heat a little butter in a non-stick skillet on medium heat. When it's hot, pour 1-2 tablespoon batter into the skillet to make the pancakes.
9. Cook the pancakes for 2 minutes on each sides or until they turn golden.
Nutrition Information:
covered percent of daily need
