Spicy Coconut Pancakes
These gluten-free and healthy pancakes can be made in dozens and easily frozen so you can heat them up on the go!
Yield: 4 Servings (1 Pancake per serving)
Total Time: 26 Minutes
Prep Time: 10 Minutes
Cook Time: 16 Minutes
- 4 tablespoons coconut oil
- 1 cup coconut milk
- 1 cup coconut flour
- 1 teaspoon salt
- ½ teaspoon chili powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon black pepper
- ½ inch ginger, grated
- 1 serrano pepper, minced
- 1 handful cilantro, chopped
- ½ red onion, chopped
In a bowl, combine coconut milk, coconut flour and spices until well blended; stir in ginger, Serrano pepper, cilantro, and red onion until well combined.
Melt coconut oil in a saucepan over medium low heat; add about ¼ cup of batter and spread out on the pan.
Cook for about 4 minutes per side or until golden brown. Transfer to a plate and keep warm; repeat with the remaining batter and oil.
Serve the pancakes with freshly squeezed orange juice.
Nutritional Information per Serving:
Calories: 386; Total Fat: 33.9 g; Carbs: 20.5 g; Dietary Fiber: 3.5g; Sugars: 3.2 g; Protein: 4.1 g; Cholesterol: 0 mg; Sodium: 596 mg
The articles provided on this website are for informational purposes only. In addition, it is written for a generic audience and not a specific case; therefore, this information should not be used for diagnostic or medical treatment. This site does not attempt to replace the patient-physician relationship and fully recommends the reader to seek out the best care from his/her physician and/or diabetes educator.
DAR -0071 RevA 06/2019