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Fluffy Citrus Coconut Pancakes
Julia Mueller
10 minutes
2-3 servings
BeginnerThese made-from-coconut-flour pancakes are naturally sweet, filled with protein, and are so light and fluffy, they are the perfect jump start to the day!
Total Steps
2
Ingredients
12
Tools Needed
7
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The Roasted RootIngredients
- 4 eggs
- 1/3 cup milk
- 1/4 cup agave nectar or honey
- 2 teaspoons vanilla extract
- 1 tablespoon coconut oil, melted (or olive oil or melted butter)
- 1 tablespoon honey tangerine juice
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons honey(optional)
- zest of one honey tangerine
- 1 tablespoon confectioner’s sugar for topping(optional)
Instructions
1
Step 1
10 minutes
In a mixer or mixing bowl, combine all wet ingredients except for the optional honey. Mix until combined. Add all dry ingredients and mix until smooth, ensuring no clumps remain. If adding optional honey, incorporate it now. Allow the batter to sit for about 10 minutes.
2
Step 2
Heat a large skillet over medium-low heat. Add a dollop of butter or a teaspoon of coconut oil to the skillet and spread it evenly. Spoon out small portions of batter into the skillet (aim for about 3 pancakes at a time). Cook pancakes for 5 to 7 minutes before flipping. Cook for an additional 3 minutes on the other side. Serve immediately with your favorite toppings.
Tools & Equipment
mixing bowl
mixer
measuring cups
measuring spoons
spoon
large skillet
spatula