Quick Coconut Flour Pancakes Recipe

Hey babes!

Since enough of you expressed an interest over Instagram in me sharing this recipe, I thought I would drop by today and post it up!

These pancakes make breakfast feel decadent, without leaving you feeling sluggish. They are so easy to make (you’ll see!) and are an awesome way to jumpstart your morning. Having a really heavy breakfast always leaves me feeling physically taxed – and then, shortly after, I can tell that my brain is also feeling the effects.

I get foggy, slow, emotional, and sometimes – you guessed it – anxious!

But not with these pancakes – nope. The coconut flour makes these super light, and would you believe that there are three eggs in these pancakes? Talk about getting your protein.

Oh and by the way: these pancakes are dairy free, gluten-free, high protein and low carb.

Ingredients 

• 2 TBSP coconut flour
• 3 eggs
• 0.5 TSP vanilla
• 0.5 TSP coconut oil
• 1 TSP baking powder
• Handful of blueberries (optional)

Directions: Crack three eggs into a bowl and whisk in the coconut flour 1 TBSP at a time. Once mixed well, add vanilla and baking powder. Add in the handful of blueberries last (optional). Warm a small stovetop pan on medium heat and add .5 TSP of coconut oil (or olive oil).

To make one large pancake, add all of the batter at once. To make two small ones, simply divide the batter into two and pour half at a time. Once bubbles begin to form at the top and the bottom is golden brown, flip the pancake. Leave it for 3-6 minutes depending on thickness.

Once it’s done, plate and add your desired toppings (for me, it was more blueberries) !

Blueberries and pancakes are amazing together – but don’t be afraid to get creative with your combinations! Other additions could be raw cacao powder, raspberries, strawberries, chocolate chips, coconut shreds … whatever you fancy!

Happy pancakin’!