Ingredients
The following ingredients have 1 Servings
- 3 tablespoon coconut flour
- 1-2 tablespoon granulated sweetener of choice
- Pinch baking powder
- Pinch sea salt
- 3 large egg whites (for vegan option, use 1 T + 1 tsp Ener-G egg replacer + 1/3 cup water)
- 1 tablespoon mashed starch of choice (I've tried pumpkin, applesauce and even mashed sweet potato)
- 1/2 cup + dairy free milk*
- 1/2 teaspoon vanilla extract
- 1 tablespoon dairy free mini chips**
Instruction
- In a large mixing bowl, sift the coconut flour, granulated sweetener of choice, sea salt and baking powder to avoid clumps. Mix well to combine.
- In a small bowl, whisk the egg whites or ener-G egg with the vanilla extract. Add to the dry mixture, along with the mashed starch of choice. Using a tablespoon at a time, add dairy free milk until a VERY thick pancake batter is formed- Not like a traditional silky batter. Mix lightly, adding the chocolate chips. but do not over mix. Allow to sit to thicken slightly- This is very important. The pancake batter may look thin at first but it needs time for the coconut flour to absorb the liquid
- Spray a pan with cooking spray and heat on low/medium. Once pan is extremely hot, pour batter using a 1/4 cup at a time- It should be extremely thick. Cook pancakes for 1 1/2 minutes or until the edges just start to bubble (it's best to cover the pan!) before flipping and cooking for an extra minute. Repeat until all the pancakes are cooked.
