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Recipes / Coconut Pancakes

Coconut Pancakes

Whole food fats: 1
1

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Ingredients

  • 1 tbsp coconut oil
  • 1 tbsp xylitol
  • 3 large eggs
  • 1/4 cup coconut milk
  • 1/2 tsp vanilla extract
  • 1/4 cup coconut flour
  • 1/4 tsp cream of tartar
  • 1/8 tsp baking soda
  • 1/8 tsp sea salt
Total Time: 15 min Prep: 5 min Cook: 10 min
Yield: Makes 2 pancakes, 1 serving = 1 pancake Level: easy

Directions

  1. Cream together the coconut oil and xylitol. An electronic beater or stand mixer would be ideal for this.  Add the eggs one at a time and combine.
  2. Add coconut milk and vanilla. Mix until smooth.
  3. Add coconut flour. Mix until smooth.
  4. Lastly add cream of tartar, baking soda and salt.
  5. Do not overmix. Overmixing will result in the baking agents (coconut cream & baking soda) not working.
  6. Use a ladle and pour small amount of batter into a crepe pan with coconut oil on medium heat.
  7. Flip once the bottom is light brown. The pancakes will not bubble as much as “regular” pancakes.
  8. Serve immediately.
  9. Optional: Serve with fresh berries, as pictured.

Recipe adapted from DitchTheWheat.com

Tip!

If you don't envisage having the time to put this all together in the morning, most of this mixture can be prepped the night before. Follow the directions up to step 3, and include only the coconut cream and the salt from step 4. Do not add the baking soda at this point. Keep this mixture in the fridge overnight.

In the morning, measure out the baking soda and combine with the pre-prepared mixture.

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