Coconut Flour Pancakes with Cinnamon


These fluffy little pancakes ar an absolute delight. The secret bis to make them small, app. 2-3 inches in diameter. Truly satisfying!

Source: Uta Birkmayer


Coconut Flour Pancakes with Cinnamon
Preparation time
Cooking time


For 1 Person(s)


  • 2 eggs
  • 0.25 cup(s) coconut flour, sifted
  • 0.5 cup(s) coconut or almond milk
  • 0.5 teaspoon(s) vanilla extract
  • 0.5 teaspoon(s) aluminium-free baking powder
  • 0.13 teaspoon(s) sea salt
  • 0.13 teaspoon(s) cinnamon
  • 2 teaspoon(s) droppers Stevia Extract
  • 2 tablespoon(s) coconut oil for frying

Coconut Flour Pancakes with Cinnamon Directions

  1. Combine all ingredients and stir until thoroughly combined. Add water if batter is too thick.
    Melt coconut oil in skillet over medium high heat for a minute or two. Pan should be completely pre-heated so the first pancakes cooks correctly.
  2. Pour desired amount of batter onto skillet, app. 2 tablespoons for medium-sized pancakes, and cook until golden, a few minutes on each side.
  3. Transfer to a plate and repeat with remaining batter, re-greasing between each pancake.
  4. Top with butter and enjoy!


Thursday, 08 September 2016
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