Choosing Chia · by Jessica Hoffman★ 5.0
Coconut Flour Pancakes
NUTRITION · PER SERVING20M COOK
CAL 4%·PRO 6%
CARBS 6G28% OF CAL
2G FIBER0G ADDED0G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 5G55% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grain-free pancakes made with coconut flour and tapioca flour, topped with maple syrup. Light and delicate with a subtle coconut flavor, perfect for a dairy-free breakfast.
mainamericanbaked goodeggs🍳 skilletgluten freevegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/4 cup coconut flour
- 1 tbsp tapioca flour (can sub cornstarch if needed*)
- 1 tsp baking powder
- pinch of salt
- 2 eggs
- 1/2 cup light coconut milk
- 1/2 tbsp maple syrup
- 1 tsp vanilla extract
- coconut oil or butter for frying
At a glance
PER SERVING · TIME 20M
CAL 4%·PRO 6%
CARBS 6G28% OF CAL
2G FIBER0G ADDED0G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 5G55% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 92mg
- Total sugar
- 1g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 142mg
- Calcium
- 13mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 92MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.