Christie Bessinger

Gluten-Free Coconut Flour Pancakes

by Christie Bessinger on October 1st, 2012


These pancakes are made from all-natural, simple ingredients. Grain-free and high in protein, they make the perfect breakfast for any day of the week!

 

 
Gluten-Free Coconut Flour Pancakes

Ingredients:
3 eggs
3 tablespoons – Coconut oil
3 tablespoons – Milk or Coconut milk
1 teaspoon – Brown sugar
1/4 teaspoon -Celtic sea salt
3 tablespoons – Coconut Flour
1/2 teaspoon Baking Soda
Water
Directions: Whisk together the eggs, oil, milk, sugar, and salt. Mix in the rest of the ingredients. Add some water (between 1/4 – 1 cup)…..less water for dense pancakes, more water for lighter, crepe-like pancakes. Whisk.Heat up a frying pan with butter or oil. Pour 1/4 cup batter per pancake and fry.Makes about 6 large pancakes. Top with fresh berries, whipped cream, and/or agave syrup.

I hope you have a Happy Gluten-Free Breakfast all week long!

♥ Christie

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Author Information: Christie Bessinger, Fresno, CA
Publisher, Celiac Scoop Blog
You can reach Christie via Email

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One Response to “Gluten-Free Coconut Flour Pancakes”

  1. Lisa says:

    Thank you for this recipe and all of the blog!!! This is such a blessing!!!!!

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