Coconut Breakfast Pancakes
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
10 pancakes
- Serves:
- 5
ingredients
- 354.88 ml low-fat buttermilk
- 236.59 ml rice flour
- 78.78 ml coconut flour
- 29.58 ml potato starch or 29.58 ml cornstarch
- 29.58 ml oil (I used walnut oil)
- 14.79 ml baking powder
- 14.79 ml sugar
- 2 eggs
directions
- Use coconut oil to grease the pan for delicious results.
- Add chocolate chips and that makes them even more amazing!
- In a bowl whisk the rice flour, coconut flour, starch, baking powder, and sugar together.
- In a separate bowl whisk the buttermilk, sugar, and eggs together until well incorporated.
- Make a well in the center of the flour mix and pour the liquid mix into it.
- Carefully stir the dry and the liquid ingredients together until batter is formed.
- The batter will be very thick, don't worry, this is normal!
- Spray your non-stick pan with cooking spray (I use coconut oil) over low heat.
- Drop a little less than 1/3 of a cup of batter onto the pan. It may need to be spread slightly with a spatula or the edge of your measuring cup.
- Cook approximately 1 minute then turn over and cook the other side.
- The pancake should puff up slightly and feel firm if pressed on in the center with your finger. This takes about 45-60 seconds.
- Remove pancake and hold on a warmed plate with a clean kitchen towel covering it until served.
- Repeat until remaining batter is used.
- Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
MythThyng
Manch-Vegas, NH
I live in beautiful New Hampshire where we get to enjoy all four seasons. I don't have any children yet, but I have 2 kitties; Otto, and Lazareth. I recently got married to my DH Gerald (November '09). I like to create jewelry and am now partnering with my MIL on a side business doing so (Art Marketing). I am also working on writing a book in my spare (ha!) time. I would like to be able to visit Hawaii, Ireland, Scotland, Germany, and New Zealand some day. Cooking is one of my biggest passions. I would say I started cooking at about 7 years old in self-defense. My mom couldn't boil water without an instruction manual. (The poor woman could burn cold cereal!) Up until 2002'ish I had been mostly an improvisational cook. In the last few years I started thinking of actually using "real recipes" (for things other than baking) to learn more about ethnic cuisines and get familiar with their common ingredients and techniques. At the moment, I am into Asian foods like Thai, Indian, Chinese, and Japanese. So, here you find me!