Paleo Coconut Pancakes Food

PERFECT PALEO COCONUT PANCAKES

Steps:

• Place egg whites, coconut milk, honey, vanilla extract, and cinnamon in a bowl; blend with an electric hand mixer until mixture is light and fluffy, 2 to 3 minutes. Add tapioca flour, baking soda, and baking powder. Mix with hand mixer just to combine, about 1 minute. Fold in coconut flour by hand using a spatula (do not over mix).
• Heat skillet over medium heat; spray with non-stick cooking spray. Pour batter in 1/4-cup portions in batches on the hot skillet. Cook on one side until small bubbles form in the center of the pancakes and edges look dry, 3 to 4 minutes. Flip them over and cook the other side until lightly browned, 2 to 3 minutes. Transfer pancakes to a baking rack; keep warm.

PALEO COCONUT PANCAKES

Steps:

• Combine flour, baking soda, and salt together in a bowl.
• Beat egg yolks and butter together in a bowl until smooth; add coconut milk and vanilla extract and beat until smooth. Stir milk mixture into flour mixture until batter is evenly combined.
• Beat egg whites in a bowl until foamy, about 2 minutes; gently fold into batter.
• Heat coconut oil in a skillet over medium heat. Drop batter by large spoonfuls into the skillet and 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 batter.

LOW CARB KETO PANCAKES RECIPE (FLUFFY & EASY!)

Steps:

• In a large bowl, whisk all ingredients together, until smooth. (Batter should be the consistency of typical pancake batter. If it's too thick, add a little more milk. Don't add too much, or the pancakes will be too "wet".)
• Preheat a lightly oiled large non-stick skillet on the stove over medium-low to medium heat. (See notes below on oil options.) Drop the batter onto the hot pan and form into circles. Cover with a lid (this is important!) and cook about 1.5-2 minutes, until bubbles start to form on the edges. Flip and cook, uncovered this time, for another 1.5-2 minutes, until browned on the other side. (I love this thin turner for easy flipping.) Repeat with the rest of the batter.

BEST PALEO PANCAKES

Steps:

• Whisk all of the dry ingredients together in a bowl.
• In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and whisk until well combined.
• Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
• Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They're much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
• Serve immediately with maple syrup, bananas and other toppings.

PERFECT PALEO PROTEIN PANCAKES WITH COCONUT FLOUR AND CINNAMON

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!

THE BEST PALEO PANCAKES RECIPE | DAIRY AND GLUTEN FREE TOO!

Steps:

• In a large bowl, place the almond flour, tapioca starch, baking powder and salt, and whisk to combine.
• Create a well in the center of the dry ingredients and add the almond milk, oil, eggs and honey, and whisk to combine well.
• Set the batter aside to sit briefly. It will thicken a bit.
• Heat a griddle or cast iron skillet (or any other nonstick surface on which you like to make pancakes) over medium heat (on an electric griddle, keep the temperature no higher than 350°F). Lightly grease your griddle surface with additional coconut oil.
• Pour the pancake batter about 1/4 cup at a time into rounds. Allow to cook until the edges of the pancakes are set (when they're set, they'll lose their shine), about 1 minute.
• With a wide, thin spatula, turn each pancake over and allow to finish cooking on the other side (about another 30 seconds).
• Remove the pancakes from the griddle, and repeat with the remaining batter.
• Serve the pancakes warm with maple syrup or more honey.

PALEO PUMPKIN SPICE PANCAKES RECIPE

Steps:

• In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
• In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
• Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
• Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with the remaining coconut oil and pancake batter.
• To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!

PALEO PANCAKES

Steps:

• Preheat griddle to 375ºF or a nonstick frying pan over medium low heat.
• Heat the nut milk and butter in a microwave safe bowl until the butter is melted.
• Whisk in the eggs, maple syrup, and lemon juice.
• In a separate bowl, stir together the flours, baking soda, and salt.
• Add the wet ingredients to the dry and whisk until smooth.
• Pour about 3 tablespoons batter onto preheated griddle. Cook until bubbles appear throughout and the bottom is a golden brown.
• Flip and cook on the second side a further 30-60 seconds.