I first made them with whole eggs and coconut flour, a bit of water, vanilla, and some cinnamon. Then I subbed egg whites for one of the eggs. But, lately I have been making them without whole eggs at all… just egg whites.
The coconut flour makes a fairly heavy batter, and I think using egg whites instead of whole eggs lightens the pancakes up quite a bit and you likely won’t need to thin it with water.
I have been enjoying mine with a half cup of fresh blueberries added to the batter before cooking… and then another half cup sprinkled over the top as I eat them. And I have discovered there is no need for syrup with the sweet berries! The berries here are large and luscious right now. Mmmmm.....
Makes 1 large pancake
- 2 Tbs coconut flour
- 1/2 cup egg whites
- dash of cinnamon
- 1 tsp or more of vanilla
- Mix the ingredients together very well in a medium bowl and then pour the batter into a prepared skillet.
- Cook over MEDIUM heat for 4 or 5 minutes till bubbles appear in the batter and the edges are somewhat dry.
- Flip and cook the other side.
- Serve with your favorite toppings.
Per serving without toppings.
Weight Watchers P+ = 3.
Calories 121; Protein 15g; Carbohydrate 11g; Fat 1g; Fibre 6g.
Have you tried cooking with coconut flour yet?
Are you a fan of fresh blueberries?