The ultimate simple and simply delicious coconut flour pancake recipe. Works with sweet and savoury toppings, from sugar free maple syrup to crispy bacon rashers! Only 1.6g net carbs per serving of 2 pancakes.
Beat the eggs with a balloon whisk or with an electric mixer until frothy. Add the rest of the ingredients and beat until you have a smooth batter. Let the batter sit for a couple of minutes so the coconut flour can absorb the liquids.
Melt butter or coconut oil in a skillet or non stick frying pan over a low heat. Use 2 tbsp of batter for 1 pancake and spread out using the back of the spoon. Two to three pancakes per pan. Pancakes should be approximately 4 inch / 10 cm in diameter.
Fry the pancakes on low heat until bubbles form on the top, about 3 minutes. Don't move them during this time. Then flip and cook for a further minute. Please don’t be tempted to rush this and increase the heat or you risk burning them.
Repeat until all batter is used up. The mix makes 8 pancakes.
The mix makes 8 pancakes. 2 pancakes per serving. Net carbs: 1.6g per 2 pancakes / 1 serving. The additional butter / coconut oil for frying is not included in the nutrition calculation. These pancakes are small - about 10 cm or 4 inches in diameter. The size makes them easier to flip. It also means you can re-heat them in the toaster! Store in the fridge for 4-5 days or freeze for up to 3 months. For best results, measure with a food scale. Coconut flour brands can differ in texture. If your batter is too thick, add another splash of nut milk. If it's too thin, add a sprinkle of coconut flour. The batter should not be pourable. You'll need to spoon it into the pan and spread slightly. This recipe works with both sweet and savoury toppings. Here are some ideas:
- Sugar free syrup such as Lakanto Maple (use code SUGARFREE for 15% off***)
- a knob of butter
- sour cream or Greek yoghurt / coconut yoghurt
- berries such as blueberries, strawberries, raspberries