Gluten Free!
Protein boosters: Coconut flour, eggs, flax meal
Yield: About 18
Ingredients
½ cup coconut flour (72g)
¼ cup shredded unsweetened coconut (30g)
2 Tbsp. flax meal
½ tsp. baking powder
¼ tsp. salt
6 large eggs
¼ cup coconut oil, melted and cooled, plus more for griddle
¾ cup unsweetened almond milk
3 Tbsp. maple syrup
1 tsp. vanilla extract
Method
Preheat oven to 200ºF. In a large bowl, whisk together coconut flour, coconut, flax, baking powder and salt. In a medium bowl, whisk eggs, coconut oil, almond milk, maple syrup, and vanilla until well combined. Pour egg mixture into coconut mixture and stir until combined. (Mixture will be a bit thicker than traditional pancake batter, but if it seems too thick to spread, add more milk 1 Tbsp. at a time to thin.)
Heat a griddle or large nonstick skillet over medium heat. Brush with coconut oil. Drop batter (use about 3 Tbsp. per pancake) onto griddle and cook until top is bubbling and sides are beginning to firm, about 1 minute. Flip pancakes and cook until bottoms are golden and pancakes are cooked through, about 30 seconds to 1 minute longer. Place on a plate, keep warm in oven, and repeat with remaining batter. (Batter may continue to thicken as it sits. Stir in more milk 1 Tbsp. at a time if needed.)
