Coconut Flour Oven Pancakes

This recipe was not tested by Bob’s Red Mill. Gluten Free, High Fiber, Low Cal, Low Carb, Low Sugar, Organic, Soy Free.

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Votes: 14
Rating: 2.79
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Servings 4-5people
Submitted By Lynn Walls of Lynn's Kitchen Adventures
This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Low Cal, Low Carb, Low Sugar, Organic, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 14
Rating: 2.79
You:
Rate this recipe!
Servings 4-5people
Submitted By Lynn Walls of Lynn's Kitchen Adventures
This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Low Cal, Low Carb, Low Sugar, Organic, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 400°F.
  2. In a bowl whisk together eggs, coconut flour, salt and milk until well blended.
  3. Pour into a 9x13-inch pan and bake for 7 minutes. Reduce oven temperature to 350 degrees and bake 11 - 13 more minutes or until the pancake puffs up in multiple spots.



    Serve warm with butter and maple syrup.



    Serves 4 - 5.
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Recipe Comments

2 thoughts on “Coconut Flour Oven Pancakes

  1. Linda Schomberg

    After reading the comment above, I took another look at the recipe and noticed something missing. Oil. Many pancake recipes call for oil. I chose 1 tablespoon and it worked well.

    The other changes were an 8″ x8″ glass pan, and baking it at one temperature, 350. The time would vary accordingly.

    Reply

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