COCONUT FLOUR PANCAKES
You don't have to be gluten-free to enjoy these tender, melt-in-your-mouth coconut flour pancakes.
Provided by Kelli McGrane
Categories Pancakes
Time 20m
Number Of Ingredients 7
Steps:
- In a medium-sized mixing bowl, whisk eggs until just slightly frothy. Add melted coconut oil, milk, and honey, and whisk until well combined.
- Add coconut flour, salt, and baking powder to liquid ingredients and stir until just combined. Set aside.
- Heat a large skillet over a medium flame, or heat griddle to 325oF.
- Once heated, lightly grease pan with extra coconut oil, butter, or cooking oil spray.
- Drop 1 tablespoon of batter per pancake onto pan. Cook for 1 minute, or until the tops are bubbling and the bottoms are lightly browned. Flip and cook another 30-60 seconds.
- Transfer to a plate and cover with foil. Repeat with remaining batter.
- Serve with toppings of choice.
Nutrition Facts : ServingSize 5 mini pancakes, Calories 181 calories, Sugar 3.8 g, Sodium 206.8 mg, Fat 14.5 g, SaturatedFat 10.1 g, TransFat 0 g, Carbohydrate 6.8 g, Fiber 1.9 g, Protein 6.1 g, Cholesterol 140.3 mg
GLUTEN-FREE PANCAKES
Use specialist flour in these quick and easy crepes and safely cater for those on a gluten-free diet
Provided by Caroline Hire - Food writer
Categories Main course
Time 30m
Yield Makes 6 small pancakes
Number Of Ingredients 4
Steps:
- Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
- Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
- Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.
Nutrition Facts : Calories 119 calories, Fat 3.5 grams fat, SaturatedFat 1.8 grams saturated fat, Carbohydrate 16.1 grams carbohydrates, Sugar 1.9 grams sugar, Fiber 0.1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
GLUTEN-FREE COCONUT PROTEIN PANCAKES
These gluten-free protein pancakes made with coconut flour are easy to make and will disappear off the breakfast table on Sunday mornings.
Provided by Ingrid Sia
Categories Breakfast and Brunch Pancake Recipes
Time 21m
Yield 8
Number Of Ingredients 9
Steps:
- Combine coconut flour and protein powder in a bowl. Whisk in eggs. Add milk, 1/4 cup at a time, mixing thoroughly, until batter is not too thick or too runny. Sprinkle batter with coconut flakes and chocolate chips; mix well.
- Grease a skillet with olive oil spray and place over medium-high heat. Fry banana slices until golden brown, about 3 minutes. Flip banana slices, add a drop of honey onto each one, and cook until caramelized, about 3 minutes. Transfer banana slices to a plate, keeping 3 in the skillet.
- Drop a large spoonful of batter over the banana slices in the same skillet. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining banana slices and batter.
Nutrition Facts : Calories 100.4 calories, Carbohydrate 10 g, Cholesterol 47.7 mg, Fat 5.2 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 3.2 g, Sodium 48.5 mg, Sugar 6.5 g
PERFECT PALEO PROTEIN PANCAKES WITH COCONUT FLOUR AND CINNAMON
These paleo pancakes taste delicious straight from the skillet but are amazing stacked and layered with nutrient-rich toppings like maple syrup, cocoa nibs, bananas, or even real butter and more!
Provided by Kate Gavlick
Time 20m
Number Of Ingredients 7
Steps:
- Preheat a skillet over medium heat. Add in one teaspoon of coconut oil to lightly grease skillet. In a small bowl, whisk together eggs and almond milk. Add in coconut flour, baking powder, sea salt, and cinnamon and stir until combined and thick. Drop ¼ cup pancake batter into greased skillet, and spread into an even round circle with a spoon. Cook pancake over medium-high heat for about three minutes per side. Continue with the remainder of the pancake batter, adding more coconut oil to skillet to grease if necessary. Serve pancakes with your favorite toppings and enjoy!
Nutrition Facts : Carbohydrate 0 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 0 g, TransFat 0 g, UnsaturatedFat 0 g
PROTEIN PANCAKES
Gluten free protein pancakes are the perfect healthy breakfast. Packed with protein and fiber, these pancakes only have 7 ingredients and are so easy to make! No blender needed! Gluten free, dairy free, refined sugar free and no refined grains!
Provided by Samantha Rowland
Categories Breakfast
Time 18m
Number Of Ingredients 7
Steps:
- Preheat a large nonstick pan or griddle (use medium heat).
- Mash banana in a large bowl. Tip: to soften banana, put it in the microwave for 30 seconds before mashing.
- Combine the egg whites the mashed banana until well incorporated.
- Stir in the vegan protein powder and gluten free flour and mix until the lumps are minimal.
- Add the baking powder, vanilla and cinnamon. Stir until incorporated, but don't over mix.
- Spray pan or griddle with nonstick cooking spray and spoon pancake mixture into pancake sized circles (it will be thick, you may have to flatten the mixture out a bit). 1 Serving is 3-4 pancakes.
- Protein Pancakes are ready to flip when the bottom side is lightly brown (usually 3-5 minutes).
- Continue cooking for an additional 3 minutes before removing from heat.
Nutrition Facts : ServingSize 3 g, Calories 280 kcal, Carbohydrate 35 g, Protein 31 g, Fat 2 g, SaturatedFat 1 g, Sodium 507 mg, Fiber 6 g, Sugar 15 g
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COCONUT PANCAKES | GLUTEN FREE PANCAKES | DIABETIC
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Cuisine AmericanTotal Time 15 minsCategory Breakfast, Main or SideCalories 193 per serving
- In a large bowl, whisk together the chickpea flour, coconut flour, potato starch, baking powder and salt.
- In a medium bowl, whisk together the coconut milk, coconut water and psyllium. Let the mixture stand for 10 minutes to thicken. Whisk in the coconut sugar, 2 tablespoons (30 mL) of the coconut oil and vanilla until blended.
- Add the coconut milk mixture to the flour mixture and stir until just blended. Heat a griddle or skillet over medium heat. Brush with coconut oil.
- For each pancake, pour about 1/4 cup (60 mL) batter onto griddle. Cook until bubbles appear on top. Turn pancake over and cook for about 1 minute or until golden brown. Repeat with the remaining batter, brushing griddle and adjusting heat as necessary between batches.
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- Mix dry ingredients in one bowl and wet ingredients in another then combine all the ingredients in whichever bowl is easiest to clean.
- Add a pancake-sized dollop of batter to the heated pan and then flip it after it looks like it’s ready – about 2 or 3 mins. Cook the other side for another 2 or 3 minutes and serve.
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- In a small bowl, whisk together sorghum flour, coconut flour, protein powder, baking powder and salt.
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- Whisk the 2 eggs. Then add all of the wet ingredients, including the shredded carrots, to the dry ingredients and mix until fully incorporated.
- Heat a non-stick skillet over medium-low heat. Add a bit of butter. Then scoop about 1/3 of the batter and pour it into the skillet. Cook on each side for about 2-3 minutes or until golden brown on each side. (flipping once)
GLUTEN-FREE BANANA-COCONUT PANCAKES RECIPE | FOOD & WINE
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Servings 4Total Time 30 mins
- In a medium bowl, beat the eggs with the banana, water and vanilla. In another medium bowl, whisk the coconut flour with the baking powder and salt. Whisk in the egg mixture until incorporated.
- Heat a griddle or large nonstick skillet and grease with coconut oil. For each pancake, scoop 3-tablespoon mounds of batter onto the griddle and cook over moderate heat until golden on the bottom and bubbles just appear on the surface, about 3 minutes. Flip and cook until risen and firm, about 3 minutes longer. Repeat with the remaining batter. Transfer the pancakes to plates and top with maple syrup, berries, bacon and almonds; serve right away.
10 GLUTEN-FREE PANCAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 4 mins
- Gluten-free pancakes. Begin with a basic crêpe recipe that uses eggs, milk and gluten-free flour. This simple, foolproof batter needs just five minutes to whisk together and is easy enough for children to help out with.
- Banana pancakes. Substitute all the flour for mashed bananas to make these fluffy pancakes – yes, you heard that right. You'll also need a pinch of gluten-free baking powder which is stocked in many supermarkets and health-food shops.
- Omelette pancakes with tomato & pepper sauce. Try these healthy, low-calorie and gluten-free herby egg 'pancakes' topped with a nutritious tomato and pepper sauce.
- Almond crêpes with avocado & nectarines. These simple pancakes make for a vibrant, fruity start to the day. Combine ground almonds with eggs to make a speedy gluten-free batter.
- Protein pancakes. Packed with 29g of protein and sandwiched together with yogurt, seeds and blueberry chia jam, these gluten-free beauties pack a flavour punch.
- Coconut flour pancakes. Another great gluten-free substitute, coconut flour is high in fibre and very absorbent, so a little goes a long way. The secret to perfecting this recipe is getting lots of air into the batter from whipped egg whites.
- Vegan pancakes. Gluten-free and vegan, too, these crepes use hemp or coconut milk, egg replacer and gluten-free flour. Your local health-food store may stock egg replacer, or you can shop for it online.
- Herb pancake wraps with goat’s cheese. Swap flour tortillas for thin, herby omelette wraps and you have a delicious low-calorie lunch option. Add feel-good fillings such as goat's cheese, cooked courgettes, tomatoes, kale and olives.
- Cinnamon crêpes with nut butter, sliced banana & raspberries. Don’t skimp on the almond butter when making these delicate French-style pancakes. They use a traditional batter base made with gluten-free flour and a little bit of spice.
- Hoppers. Serve up a Sri Lankan-style feast complete with thin, crispy rice flour pancakes. Made from whisking the flour with coconut milk, coconut water, sugar and a yeast mixture, hoppers are normally bowl-shaped and act as the perfect receptacle for lots of fillings.
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