Vegan Coconut Flour Pancakes
These vegan coconut flour pancakes are extra thick and fluffy, perfect with a handful of fresh berries and a drizzle of maple syrup. They are absolutely delicious, mixing coconut with banana and peanut butter, dairy free, refined sugar free and 100% vegan.
ingredients
- ¼ cup coconut flour
- 1 cup all-purpose flour
- ¼ cup desiccated coconut
- 1 teaspoon baking powder
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon nut butter of choice (I like peanut butter)
- ½ medium very ripe banana, mashed
- 1 cup plant-based milk (I used almond milk)
- 1-2 teaspoons coconut oil - for greasing
instructions
- In large bowl whisk together coconut flour, all-purpose flour, desiccated coconut, and baking powder; set aside.
- In a separate medium bowl, mix together the syrup, vanilla extract, nut butter, mashed banana and milk.
- Add wet ingredients to the flour mixture and mix together. If you find the batter is way too thick, you can add a couple more tablespoons of milk. Mix until the batter is smooth but still very thick. It should resemble a thick brownie batter.
- Lightly coat a large nonstick skillet or griddle with coconut oil and place over medium low heat.
- Drop about 3 tablespoons of the batter onto the skillet; you may need to use a spoon to spread out the batter just a tiny bit. It's important not to place more than 3 tablespoons of batter at a time. Coconut flour is sensitive to burning so make sure you keep an eye on these the whole time. Cook them for about 3 to 4 minutes.
- Flip the pancakes and cook until golden brown on the other side, for about 2 minutes. If you find that the pancakes are browning too quickly, then you might need to lower your skillet heat a bit. Wipe the skillet clean and repeat with a teaspoon more of coconut oil and remaining batter.
- The recipe makes 6 pancakes.
- Serve with fresh berries, maple syrup, powdered sugar or whipped cream.
notes
- Storing Instructions: store in an airtight container in the refrigerator for up to 5 days.
- Freezing Instructions: store in a freezer-friendly container for up to 2 months.
- Recommended Tools: measuring cups, measuring spoons
- Special Ingredients: coconut flour, vanilla extract, coconut oil, peanut butter
nutrition
Nutrition Facts
Vegan Coconut Flour Pancakes
Amount per Serving
Calories
162
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Sodium
80
mg
3
%
Potassium
169
mg
5
%
Carbohydrates
25
g
8
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
4
g
8
%
Vitamin C
1
mg
1
%
Calcium
86
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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