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Coconut flour pancakes are both gluten-free and dairy-free and have a light, delicate flavour.
A healthier take on the classic pancake recipe (opens in new tab), these coconut flour pancakes are low-carb, high in protein and packed full of fibre. Available to pick up in most big supermarkets and health stores, it's the coconut flour that adds a nice texture and bite to the batter. And we've teamed it with a healthy nut butter and mashed banana to give it a delicious natural sweetness without adding sugar. Serve your stack with a dollop of greek yogurt and berry compote for a guilt-free sweet treat.
- 60g coconut flour
- 1/4tsp baking powder
- pinch salt
- 2tbsp almond butter (or any nut butter of your choice)
- 3 eggs, beaten
- 1 small or 1/2 a large banana, mashed
- 1bsp maple syrup
- 160ml coconut milk (or any other milk of your choice)
- 40g coconut oil
- fruit compote and yoghurt to serve (optional)
- Sift the flour, baking powder and salt into a large bowl and stir to combine.
- In a separate bowl, whisk together the almond butter, eggs, banana, maple syrup and coconut milk to make a smooth mixture.
- Pour the wet ingredients into the flour mix and whisk gently to combine. You should have a batter that will drop off a spoon.
- Heat a little coconut oil in a frying pan and spoon a small spoonful into the pan for each pancake. Cook the pancakes for about 3 minutes on each side, until golden brown. Flip gently, as coconut flour pancakes are more crumbly than those made with wheat flour.
- Serve with fruit and Greek yoghurt, if you like.
Top tips for making coconut flour pancakes
It's a good idea to let the batter rest a few minutes before making your pancakes. This allows the flour time to soften and dissolve, which will help give your pancakes a little lift to them.
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