HAPPY FRIDAY!! It's almost the weekend so what could be better, it actually being the weekend but nonetheless it is FriYAY! There is so much to be excited about this weekend! The weather is supposed to be gorgeous, the temperature is darn near perfect, AND you can eat delicious pancakes without breaking the calorie bank- what?!
I. Love. Pancakes. My pancake addiction runs deep, but I've had a hard time finding a gluten free pancake that I really like. I refuse to make the stuff out of a box because lord knows what's actually in those and sadly I've yet to find a restaurant nearby that serves gluten free pancakes.
During last weekends downpour I started experimenting in the kitchen with different flours to make the perfect pancake. After trying a number of different flours I landed on coconut flour. Coconut flour is unique because it's a really absorbent flour. Simply put you cannot substitute all-purpose gluten free flour for coconut flour it just doesn't work. These pancakes are fluffy, moist, and absolutely everything pancakes should be! This recipe is a single serving, but it is easily double or tripled to make more. Happy Friday and pancake on my friends! (P.S. don't forget to tag me or use #thesimplelife on instagram so I can see your creations!)
Coconut Flour Pancakes
- 2 Tablespoons coconut flour
- 1 tablespoon zero calorie sweetener, I used stevia
- 1/8 heaping teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4-1/2 teaspoon cinnamon, more or less to taste
- 1/4 cup unsweetened vanilla almond milk
- 6 Tablespoons egg whites (or 1/4 cup plus 2 Tablespoons), or 1 Tablespoon egg replacement mixed with 4 tablespoons water
- OPTIONAL: add ins of choice- blueberries, chocolate chips, etc.
In a small mixing bowl combine all ingredients.
Use a spoon or whisk to stir all ingredients together until the mix becomes thick. This will take a little bit so be patient.
Spray a skillet with nonstick cook spray and heat to medium.
When the skillet is ready drop about 2 Tablespoons of pancake mix onto skillet.
Allow to cook for about 1 minute and check the underside of the pancake using a spatula. If it is light brown flip it and allow it to cook for about another minute. If it's not light brown cook for another 30 seconds before flipping.
Repeat with remaining pancake mix until mix it gone. Be warned- the cook time will decrease for each pancake as the pan get hotter.
Serve pancakes warm, keep in fridge for later, or freeze for later use.
I topped my pancakes with strawberry slices, banana slivers, blueberries, and Walden Farms pancake syrup (totally delicious by the way now I know why everyone raves about it!).
Nutrition (makes 1 serving):
|Amount Per Serving|
|% Daily Value *|
|Total Fat 3 g||4 %|
|Saturated Fat 2 g||10 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 725 mg||30 %|
|Potassium 160 mg||5 %|
|Total Carbohydrate 8 g||3 %|
|Dietary Fiber 5 g||22 %|
|Sugars 1 g|
|Protein 12 g||25 %|
|Vitamin A||23 %|
|Vitamin C||0 %|