Fluffy Coconut Pancakes
You'll love these fluffy and light coconut flour pancakes! This easy recipe is low carb and sugar free.
Servings 6 pancakes
Melt butter/coconut oil and mix with the egg yolks, coconut flour, coconut milk, baking powder and spice/sweetener, if using. I did this with a food processor, but you can use a stick blender, too. If you just use a fork, sift the coconut flour first so it does not clump and use some serious elbow grease to get the mixture nice and smooth.
In a clean metal or porcelain bowl, whisk the egg whites until stiff peaks form. The stiffer you get the whites, the fluffier your pancakes will be!
Fold the egg whites into the mixture.
Heat some butter or coconut oil in a non-stick pan. This mix makes 6 pancakes (ca 10cm diameter each) using 3 tbsp of batter per pancake. Fry them over a low-medium heat so they do not burn. Turn over once the top starts bubbling.
These pancakes are filling - that's the nature of coconut flour. One was enough for me. If you have a teenager, a hungry husband or an active day ahead of you, you might want to calculate two per person. You know your crowd best, so do increase the amounts accordingly!
To keep things on the simple side, I have calculated the nutrition info per pancake.
Tip: Do invest in a quality pan when you're cooking low carb. Coconut flour pancakes, for example, are more fragile than wheat pancakes because they lack the gluten. You don't want them to stick!
Update: These pancakes taste SUPERB with the Lakanto sugar free maple flavored syrup.
I have negotiated a special discount for Sugar Free Londoner readers - if you enter the code SUGARFREE at checkout you get 20% off all non-sale Lakanto products!
Calories: 204kcal | Carbohydrates: 3.7g | Protein: 5.1g | Fat: 18.9g | Saturated Fat: 14.3g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 2.1g | Cholesterol: 124mg | Sodium: 60mg | Potassium: 49mg | Fiber: 2.1g | Sugar: 0.7g