Paleo Coconut Pancakes – a delicious recipe with egg whites, honey, vanilla, unsweetened coconut milk, cinnamon, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a medium bowl, combine eggs with honey, milk, cinnamon and vanilla extract with a hand mixer. Blend until eggs are fluffy as clouds 2-3 minutes.
2
Next add baking soda, baking powder, tapioca flour and mix with hand mixer just to combine.
3
Then fold in coconut flour and stir by hand. Be careful to not over mix as coconut flour is extremely absorbent.
4
Heat a skillet to medium heat and spray with nonstick cooking spray.
5
Scoop a 1/4 cup of the batter and add to the skillet.
6
Cook 3-4 minutes until small bubbles form in the center of the pancakes then flip to cook another 2 minutes until lightly browned on both sides.
7
Remove from skillet and place on a baking rack to cool.
8
Repeat for entire batter then devour!
211
kcal
Calories
9
g
Fat
20
g
Carbs
13
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: 3 large egg whites, 1 tablespoon honey, 1 teaspoon vanilla extract, 2/3 cup unsweetened coconut milk, and more.
Yes, Paleo Coconut Pancakes 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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