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Meal Prep Coconut Flour Pancakes

Serving Size

3

Ingredients

  • 1 tbsp coconut oil
  • 1 cup coconut flour
  • 8 eggs
  • ¼ cup avocado oil
  • ½ cup blueberries
  • ½ cup strawberries (sliced)
  • 1 tbsp hemp seeds

Directions

  • Melt the coconut oil in a large skillet over medium heat
  • In a bowl, combine the coconut flour, eggs, and avocado oil. Mix well. The dough will be stiff, thick, and fluffy, not like typical pancake batter
  • Scoop out ¼ cup servings of the dough and form it into small balls. Drop them into the pan and press down gently to form pancakes. Cook for 2-3 minutes per side, flipping gently
  • Top with fresh berries, hemp seeds, and any other toppings you’d like. Enjoy!

Notes

Recommended Flour: This recipe was developed and tested using Bob’s Red Mill Coconut Flour. If using a different brand of coconut flour, results may vary. Leftovers: Keeps well in the fridge for 3 days Flavored Pancakes: Mix blueberries, raspberries, or chocolate chips into the dough before cooking. Additional Toppings: Butter, ghee, coconut oil, maple syrup, honey, fruit, or nut butter

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