Fluffy Cinnamon Pancakes (Coconut Flour)
User Reviews
5
Fluffy Cinnamon Pancakes (Coconut Flour)
Description
Fluffy Cinnamon Pancakes using coconut flour achieve their airy texture by separating eggs and beating the whites until stiff peaks form before folding into the batter of yolks, melted butter or coconut oil, coconut flour, milk, baking powder, and cinnamon. The inclusion of cinnamon and optional maple-flavored syrup provides a subtle sweet and spicy note. Cooking the batter in a non-stick pan over medium-low heat ensures the pancakes brown gently without sticking or breaking, important due to the gluten-free nature of coconut flour.
The finished pancakes are moderately dense but tender, offering satisfying fullness from the coconut flour's fiber content. Their size and serving count is controlled for portioning, suitable as a single or multiple servings depending on appetite. These pancakes pair well with sugar-free syrups or toppings that complement the cinnamon.
Care is advised in using a quality non-stick pan to prevent sticking and breaking, as coconut flour pancakes are more delicate than traditional wheat-based ones. The recipe notes suggest they are filling, so smaller portions may suffice for less active eaters or children.
Ingredients
- 4 egg separated
- ½ cup butter melted (90g), or coconut oil
- 4 tablespoon coconut flour
- 2 tablespoon coconut milk or almond milk
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon maple flavored syrup or sweetener of choice (optional, Lakanto brand
Instructions
- Separate the eggs. In a large mixing bowl with an electric blender or in a food processor, blend the egg yolks with the melted butter, coconut flour, coconut milk, baking powder, cinnamon and optional sweetener.
- In a second bowl (must be dry, metal or porcelain), whisk the egg whites with a handheld electric mixer until stiff peaks form. The stiffer the whites, the fluffier your pancakes will be!
- Fold the egg whites into the pancake batter.
- Melt butter or coconut oil in a non-stick frying pan over low-medium heat. Add 3 tablespoons of batter per pancake. In a large frying pan, you can fry 2 pancakes at a time. Fry for around 2-3 minutes.
- Flip the pancakes with a wide spatula once the top starts bubbling. Fry on the other side for around 1 more minute. The mixture makes 6 pancakes of 10cm diameter each.
Notes
- Separate the eggs and beat whites stiffly to ensure pancakes rise well and become fluffy.
- Use a quality non-stick pan or good seasoning to prevent delicate coconut flour pancakes from sticking and breaking.
- Each pancake is quite filling due to coconut flour's density; one may serve a light breakfast, while active individuals might want two per serving.
- Optional sweeteners like sugar-free maple-flavored syrup enhance flavor without adding much sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pancakes
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Total Carbohydrates | 3.7g | 1% |
| Protein | 5.1g | 10% |
| Fat | 18.9g | 29% |
| Saturated Fat | 14.3g | 72% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 2.1g | 11% |
| Cholesterol | 124mg | 41% |
| Sodium | 60mg | 3% |
| Potassium | 49mg | 1% |
| Fiber | 2.1g | 8% |
| Sugar | 0.7g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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