Fluffy Citrus Coconut Pancakes

Need a gluten free and lacto ovo vegetarian breakfast? Fluffy Citrus Coconut Pancakes could be a great recipe to try. This recipe serves 2. One serving contains 457 calories, 17g of protein, and 21g of fat. For $1.85 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. A mixture of salt, honey, coconut oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 34%, which is rather bad. Similar recipes include Fluffy Vanilla Coconut Pancakes, Fluffy Coconut Flour Pancakes, and Fluffy Coconut Flour Pancakes.

Instructions

1. In a mixer or mixing bowl, combine all wet ingredients except for the honey, include 1 tablespoon fresh tangerine juice. Mix until combined then add all dry ingredients (including the zest of the tangerine) and mix until all of the clumps are out.
2. If you are adding honey, do so now (I always have more success with the honey not clumping up if I add it after the dry ingredients are in). Allow batter to sit for about 10 minutes.
3. Heat a large skillet over medium-low heat. Place a dollop of butter or a teaspoon of coconut oil in the skillet and spread it around. I suggest making small pancakes because they are much easier to flip when they are small. The flipping process requires some finess, as these pull apart easily they take a little more care than the standard pancake. Spoon out small portions of batter into the skillet (you should be able to make 3 at a time) and allow pancakes to cook about 5 to 7 minutes before flipping. Allow pancake to cook an additional 3 minutes and serve with your favorite toppings!
4. Makes about 6 pancakes. Serving size is 3 pancakes per person.