Coconut Pancakes (Grain-Free Recipe)

by

GFCF/SCD/GAPS/LOD, Nut-free

Ingredients

  • ¼ cup, (plus 1 Tablespoon) coconut flour
  • ¼ teaspoon unrefined salt
  • ¼ teaspoon baking soda
  • 4 large or 5 medium pastured eggs (room temperature)
  • 2 Tablespoons of coconut milk or other diet compliant non-dairy milk
  • 1 teaspoon vanilla extract
  • ¼ cup melted coconut oil or ghee
  • ½ Tablespoon raw honey (or other sweetener if not on SCD) – sweetener is optional

Directions

Beat eggs in a large bowl; add non-dairy milk, honey, vanilla, and ¼ cup melted oil. In a separate bowl combine ¼ cup coconut flour, salt, baking soda—next, place this flour blend in a sifter. Sift flour into liquids bowl little by little while mixing it with an electric mixer until combined and smooth. If the pancake batter is too thin add 1 Tablespoon of coconut flour. If it’s too thick to pour or scoop, thin with more non-dairy milk.

Pour pancake batter into greased pan. Cook on one side then flip and cooking thoroughly, as you would any pancake.

 

3 Servings

20 minutes

 

GFCF = Gluten-Free and Casein-Free
SCD = Specific Carbohydrate Diet
GAPS = Gut and Psychology Syndrome Diet
LOD = Low Oxalate Diet

4 servings
30 minutes

 

Julie Matthews is a Certified Nutrition Consultant and Educator, globally respected nutrition expert, published researcher, and accomplished author. Her guidance is backed by over twenty years of clinical experience and scientific research with complex neurological and physiological needs; particularly autism, ADHD, and related disorders. Julie is the award winning author of Nourishing Hope for Autism and also the founder of BioIndividualNutrition.com. Download her free guide, 12 Nutrition Steps to Better Health, Learning, and Behavior.

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