- 1
- 5 mins
- 15 mins
Ingredients
- 2 egg whites
- 1/4 cup coconut flour
- 1/2 cup almond milk
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/8 teaspoon cinnamon
- stevia (I use 1-2 packets.)
Preparation
Step 1
Combine all ingredients and stir until thoroughly combined. (Be patient as this may take a few minutes.) Heat a greased nonstick skillet over medium high heat for a minute or two. (You want the pan to be completely pre-heated so the first pancakes cooks correctly.) Pour desired amount of batter onto skillet (I used two tablespoons to make medium-sized pancakes), and cook until golden, a few minutes on each side. Transfer to a plate and repeat with remaining batter, re-greasing (or spraying with cooking spray) between each pancake. Top at will and devour!
Instructions
Combine all ingredients and stir until thoroughly combined. (Be patient as this may take a few minutes.) Heat a greased nonstick skillet over medium high heat for a minute or two. (You want the pan to be completely pre-heated so the first pancakes cooks correctly.) Pour desired amount of batter onto skillet (I used two tablespoons to make medium-sized pancakes), and cook until golden, a few minutes on each side. Transfer to a plate and repeat with remaining batter, re-greasing (or spraying with cooking spray) between each pancake. Top at will and devour!
Instructions
Combine all ingredients except 1 teaspoon of coconut flour and stir until thoroughly combined. (Be patient as this may take a few minutes.) Stir in remaining teaspoon of coconut flour. Heat a greased nonstick skillet over medium low heat for a minute or two. (You want the pan to be completely pre-heated so the first pancakes cooks correctly.) Pour desired amount of batter onto skillet (I used two tablespoons to make medium-sized pancakes), and cook until golden, about five minutes. Flip very very carefully, preferably with a thin metal spatula, and cook for a few more minutes on that side. Carefully transfer to a plate and repeat with remaining batter, re-greasing (or spraying with cooking spray) between each pancake. Top at will and devour!
Instructions
Combine all ingredients except 1 teaspoon of coconut flour and stir until thoroughly combined. (Be patient as this may take a few minutes.) Stir in remaining teaspoon of coconut flour. Heat a greased nonstick skillet over medium low heat for a minute or two. (You want the pan to be completely pre-heated so the first pancakes cooks correctly.) Pour desired amount of batter onto skillet (I used two tablespoons to make medium-sized pancakes), and cook until golden, about five minutes. Flip very very carefully, preferably with a thin metal spatula, and cook for a few more minutes on that side. Carefully transfer to a plate and repeat with remaining batter, re-greasing (or spraying with cooking spray) between each pancake. Top at will and devour!