Tropical Coconut Flour Pancakes with Fresh Strawberries.
Looking for a breakfast that brings the beach to your table? These coconut flour pancakes, topped with sweet, juicy strawberries, deliver the perfect tropical twist on your morning routine.
Coconut flour is a fantastic low-carb, gluten-free option that provides a delicate coconut flavor, making it a great base for pancakes.
Paired with fresh strawberries, these pancakes are not only delicious but also packed with healthy fats and antioxidants to start your day off right. Here's how to make these light, fluffy pancakes with a touch of the tropics.
Coconut flour is a great alternative to regular flour because it’s rich in fiber, healthy fats, and has a naturally mild, slightly sweet coconut flavor. Because coconut flour absorbs a lot of liquid, you'll need to use fewer amounts than regular flour.
Combine coconut flour with eggs, baking powder, a pinch of salt, and a little sweetener like stevia, honey, or maple syrup. For a creamy texture, mix in some unsweetened almond milk or coconut milk.
To bring the tropical flavor to life, top your coconut flour pancakes with fresh strawberries. The bright, juicy sweetness of the strawberries pairs perfectly with the subtle coconut flavor of the pancakes.
Slice the strawberries thinly and either top the pancakes as you stack them or create a quick strawberry compote by gently simmering them with a little water and a splash of vanilla.
Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with coconut oil. Spoon out small rounds of the batter onto the skillet, cooking for 2-3 minutes on each side until golden brown and firm.