Good morning/afternoon/evening wherever you are in the world!
In my case it’s a crisp wintery morning and I took it upon myself to whip up some pancakes for brekkie to get me fueled up for a day ahead of studying. They were deeelish!
I am so pleased with how this recipe turned out, I am currently scurrying to write this post so you can make them too!
These coconut pancakes are naturally low in carbohydrates, with a higher fat and protein content for some lasting energy. Since we’re using coconut flour, there’s also a great dose of fibre in these pancakes which we all should aim to get more of in our diets, so, in pancake form… Bonus right?
These pancakes are a great option for those following a gluten or dairy free diet – or perhaps you just fancy trying something different. Enjoy!
Ingredients: (4 medium fluffy pancakes)
1 organic egg
50g egg whites
20g organic coconut flour
1/2 tsp baking powder
3/4 tbsp coconut oil
1/2 tsp vanilla extract
1/3 teaspoon stevia (optional)
45ml milk of choice
- In a jug/bowl, combine the dry ingredients together
- Melt the coconut oil, then in a separate bowl, add it to the egg, egg whites and vanilla extract and whisk together.
- Add the wet mix to the dry and stir together. Add the milk a little at a time and stir again, making sure there’s no lumps.
- The mixture will be fairly thick – not particularly runny like regular pancake batter so bear this in mind.
- In a nonstick pan, add about 1 tsp of coconut oil or oil spray. Dollop a generous spoonful of the mixture into a circle and cook each side for about 2-3 minutes and repeat until you’ve used the batter up (should provide about 4/5 pancakes depending how big you make them!)
- Finally add your toppings. I chose Meridian’s coconut & peanut butter, yoghurt, strawberries and a drizzle of fruit syrup. Delicious!