Скачать или смотреть Gluten-Free Coconut Pancakes | Special Diet Recipes | Whole Foods Market

If you’re looking for a gluten-free version of classic flapjacks, reach for alternative flours. These coconut pancakes are made using a mixture of coconut flour and teff flour. Did we mention they’re totally tasty? Find the recipe here - http://www.wholefoodsmarket.com/recip...

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Serves 4

Ingredients:
1/2 cup coconut flour
2 tablespoons teff flour
1 teaspoon gluten-free baking powder
1/4 teaspoon fine sea salt
4 eggs
1 cup unsweetened plain almondmilk
3 tablespoons lightly packed light brown sugar
1 tablespoon melted coconut oil, plus more for cooking pancakes
2 bananas, peeled and sliced

Method:
In a small bowl, whisk together the coconut flour, teff flour, baking powder and salt. In a medium bowl, whisk together eggs, almondmilk, sugar and coconut oil. Whisk in flour mixture. Let batter sit 5 minutes to thicken.

Heat a heavy skillet or griddle over medium heat. Coat with coconut oil. Working in batches, pour pancake batter by scant 1/4 cupfuls in the pan. Cook until pancakes are browned on bottoms and tops begin to set, 3 to 4 minutes. Flip pancakes and cook until other side is browned, 2 to 3 minutes more; pancakes will be difficult to flip if the tops aren’t a little firm, so don’t rush. Lower the heat and add more oil to the pan if necessary between batches. Serve topped with bananas.

Nutritional Info:
Per Serving: Serving size: 2 pancakes, plus bananas, 270 calories (100 from fat), 11g total fat, 7g saturated fat, 185mg cholesterol, 420mg sodium, 36g carbohydrates, (7 g dietary fiber, 20g sugar), 10g protein.

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