Try this PP; Pancakes recipe, or contribute your own.
Suggest a better description1. Heat a griddle or pan over medium/medium-low heat.
2. In a large bowl, whisk together the cassava flour, coconut flour, baking powder, baking soda, and sea salt.
3. In a separate bowl, whisk together the honey, vanilla eggs, non-dairy milk, and vinegar.
4. Stir the wet ingredients into the dry, then stir in the coconut oil. The batter should be thick but pourable. If the batter is too thick, add additional A or non-dairy milk, 1 Tbsp. at a time, until desired consistency.
5. Add about ½ - 1 tsp. of oil to the pan or griddle, if needed, and pour in ? cup of batter.
6. Gently spread out the batter with the back of a spoon so it's not too thick. Cook for 2 to 3 minutes, or until there are bubbles in the center of the pancake and the bottom is nicely browned.
7. Flip and cook until cooked through and the other side is browned as well. Set aside and repeat with remaining pancakes.
Serving: 1pancake | Calories: 160kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 79mg | Sodium: 193mg | Potassium: 60mg | Fiber: 2g | Sugar: 4g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 269 | ||
Calories from Fat: 222 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.7g | 33 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 176.3mg | 54 % | |
Sodium 113.1mg | 4 % | |
Potassium 170.6mg | 4 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 4.8g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 269
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