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Apple Cinnamon Coconut Flour Pancakes

King Arthur Flour

"Fluffy, flavorful, and made with coconut and almond flour, these delicious pancakes may become a new family favorite. They're especially good topped with maple syrup, honey, applesauce, or apple butter."
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20 m servings 53 cals
Original recipe yields 16 servings

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  1. Whisk together the eggs, butter, applesauce, and vanilla extract until well blended.
  2. In a separate bowl, mix together the remaining ingredients until thoroughly combined.
  3. Whisk together the dry and wet ingredients until evenly moistened.
  4. Heat a heavy frying pan over medium heat, or heat an electric griddle to 350 degrees F. Generously grease the frying pan or griddle.
  5. Drop batter by the tablespoonful onto the greased pan or griddle.
  6. Bake on one side until the edges begin to dry, a few bubbles form on the surface, and the pancakes hold together. Gently turn the pancakes and cook the other side until firm.
  7. Repeat with the remaining batter.
  8. Serve pancakes warm.

Nutrition Facts

Per Serving: 53 calories; 3.5 g fat; 2.6 g carbohydrates; 3.5 g protein; 27 mg cholesterol; 89 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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These were pretty good for healthy pancakes! I substituted coconut oil for butter. Be careful cause they cook super fast, about 2-3 minutes each side. Topped them off with a little bit of pure ...