By Rose



Coconut Flour Pancakes

I know,I use this blog mostly for fashion/travel. If you follow me on Instragram you'd know of much of a foodie I am. Recently I have given up meat and became a pescatarian/Vegetarian. It's definitely one the best decisions I've made as far as cooking. I try something new for dinner most days. I didn't realized how boring my eatings habits were until then. Again I am not saying that I will never eat meat in the future.I've gotten so creative with I eat/cook nowadays. I don't have any problem with gluten,but I just wanted to try some gluten free pancakes.If you want to see my recipes,follow me on Snapchat: dadouchic . I always snap when I cook.
  • 3            Eggs(cage free brown eggs)
  • 1/4 cup Almond/toasted coconut Milk(I use Califia,my fav)
  • 1/4 cup Organic Coconut Flour(I use Bob red mill)
  •  Tbsp Brown Sugar
  • A pinch of  Sea Salt
  • 1/4 tsp Baking soda((I use Bob red mill))
  • 1/4 tsp      Cinnamon
  • 1/2  tsp     vanilla extract
  • Apple syrup for serving(I only use organic/pure maple syrup from either Vermont/Canada)

  1. Preheat a skillet to medium or medium-high heat with coconut oil.(Grass-fed butter for cooking,Kerrygold is my favorite brand,I mix the butter with a little bit of coconut oil)
  2. In a large bowl whisk together eggs, oil and milk until well combined.
  3. In a separate bowl sift coconut flour, sugar, salt and baking powder.
  4. Add dry to wet and thoroughly mix until there are no lumps.
  5. Ladle 2 Tbsp to 1/4 cup batter per pancake onto a hot skillet. Cook until bubbles begin to form on the top, about 4 minutes, then flip and cook on the second side.
P.s. Bob's Red Mill is my fav brand for all things baking.(not sponsored,if you're reading this sponsor me)

Thank you for reading

Here's a video on My youtube channel (subscribe its free)about my Pescatarian Diet





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