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Coconut Flour Pancake ( Gluten Free)

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Ingredients

1/4 cup melted
1/4 cup
2 tsp
1/4 tsp
3
1/2 tsp
1/4 cup
1/2 tsp
2 tbs

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Coconut Flour Pancake ( Gluten Free)

Features:
    Cuisine:
      • Medium

      Ingredients

      • 1/4 cup melted
      • 1/4 cup
      • 2 tsp
      • 1/4 tsp
      • 3
      • 1/2 tsp
      • 1/4 cup
      • 1/2 tsp
      • 2 tbs

      Directions

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      An easy recipe for coconut flour pancakes that are golden in color and perfectly fluffy. Add your favorite mix-ins and toppings to make them your own. These pancakes work great if you’re gluten-free, paleo or keto.

      Steps

      1
      Done

      Ingredients

      The ingredients will make roughly 6 small pancakes(about 5 inches in diameter each)

      1/4 cup coconut flour
      3 large eggs
      2 tablespoons coconut oil (or olive oil)
      2 tablespoons maple syrup (or sugar-free syrup for keto)
      1 teaspoon baking powder
      1 teaspoon vanilla extract
      1/8 teaspoon fine sea salt
      2
      Done

      Instructions

      - In a large bowl, combine the coconut flour, eggs, oil, maple syrup, baking powder, vanilla extract, and salt. Use a whisk to stir it all together, breaking up any clumps.
      - Preheat your AirGO to the Crepe function at 380°F for about 8 minutes. Don't be tempted to increase the heat to speed up the cooking time, or the outsides of the pancake might burn before the inside is cooked through and fluffy.
      - Once the AirGO is preheated, add 3 tablespoons of the pancake batter for one pancake onto the pan. Cover the lid and cook until the LED shows FLIP.
      - Carefully flip the pancake and cook until the time is up.
      - Repeat the process with the remaining batter, if needed.
      - Serve the warm pancakes with your favorite toppings. Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days.

      Jiayu

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