Coconut Pancakes

Ingredients

• Servings: 6
• 1 1/2 cups coconut flour
• 1/2 cup rice flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups buttermilk
• 5 eggs, separated
• 1/4 cup butter, melted
• 1 teaspoon almond extract
• 2 teaspoons macadamia nut oil, or more as needed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• whisk coconut flour, rice flour, baking powder, baking soda, and salt together in a bowl. mix buttermilk, egg yolks, butter, and almond extract together in a separate bowl.
• heat griddle to 350 degrees f (175 degrees c) or a skillet over medium-high heat; lightly grease with macadamia nut oil.
• beat egg whites in a glass or metal bowl until medium peaks form. lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
• stir buttermilk mixture into flour mixture; fold in egg whites, 1/3 at a time, until batter is just mixed and thick.
• ladle batter the griddle and cook until form and the edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter.