Light And Fluffy Coconut Pancakes (Quick Version) – a delicious recipe with coconut flour, packets splenda, baking powder, salt, eggs, almond milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
[" In a large bowl, whisk together coconut flour, sweetener, baking powder, and salt. In a medium bowl, whisk together eggs, almond/coconut milk, and vanilla and/or lemon extract. Add the egg mixture to the coconut flour mixture and stir well to combine (Or, if in a hurry put all ingredients in a blender and pulse until smooth)", " Heat a large skillet over medium high heat and brush with vegetable oil or melted butter. Scoop two heaping tablespoons of batter onto skillet and spread into a 3 to 4 inch circle. Repeat until you can't fit any more pancakes into the skillet (you should be able to get 3 or 4 in).", " Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter."]
706
kcal
Calories
53
g
Fat
30
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup coconut flour, 4 packets splenda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and more.
Yes, Light And Fluffy Coconut Pancakes (Quick Version) falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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