HypnoSlim Weight Loss Blog

Gluten Free Coconut Pancakes
Written by
Kylie
21 May 2014

Gluten Free Coconut Pancakes

Ingredients

  • 4 eggs (pastured-raised, if possible)
  • 1 Tbs honey or maple syrup
  • 1 cup almond milk
  • 2 tsps vanilla extract
  • ½ cup coconut flour
  • 1 tsp baking soda (gluten free)
  • 1 Tbs coconut oil (for frying)

Preparation

  • Mix coconut flour and baking soda in a small mixing bowl, set aside.
  • In a medium mixing bowl, whisk the eggs until slightly frothy. Whisk in the almond milk, vanilla extract, and sweetener (honey/maple syrup).
  • Add the dry ingredients to the wet ingredients, and stir together                                                                                                                                                                                                     
  • Heat the coconut oil in a 9-inch pan on medium heat.
  • Add approximately ¼ cup of the batter per pancake to the hot pan.
  • Cook each pancake for about 6 minutes or until they can easily be flipped.
  • Flip each pancake and cook for an additional 4-5 minutes, until golden brown. Enjoy!

NOTE: Cooking with coconut flour can be tricky! If your batter is too loose, add more coconut flour one tsp at a time to thicken it. It should be the consistency of pancake batter.

Top with mashed berries, maple syrup, or applesauce and cinnamon

Variations: add ¼ cup pumpkin puree, or mix in pecans or blueberries

Makes approximately 12 small pancakes

Author Kylie Daniel

About the author: Kylie Daniel

Kylie has 20+ years experience as a Naturopath, Counsellor, Hypnotherapist and Weight Loss expert. She is the author of the HypnoSlim program and has helped thousands of clients both personally & through her recorded programs.

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