coconut pancakes

coconut pancakes
  • 1 1/2 cups coconut flour
  • 1/2 cup rice flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups buttermilk
  • 5 eggs, separated
  • 1/4 cup butter, melted
  • 1 teaspoon almond extract
  • 2 teaspoons macadamia nut oil, or more as needed


  1. Whisk coconut flour, rice flour, baking powder, baking soda, and salt together in a bowl. Mix buttermilk, egg yolks, butter, and almond extract together in a separate bowl.
  2. Heat griddle to 350 degrees F (175 degrees C) or a skillet over medium-high heat; lightly grease with macadamia nut oil.
  3. Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
  4. Stir buttermilk mixture into flour mixture; fold in egg whites, 1/3 at a time, until batter is just mixed and thick.
  5. Ladle batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

09/28/2019
coconut pancakes, recipe PT15M PT1H 5 455 calories

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