Low-carb Coconut Pancakes

Who doesn’t love pancakes? We adore them! From all the homemade sweet treats, pancakes are the ones which come back most often on our table 🙂 Though, because they are not only delicious but also calorie bombs, I’ve searched out if there was any possibility to replace the most dangerous ingredients (I mean flour and refined sugar), in order to obtain a low-calorie pancakes that we could enjoy without fearing of weighing scale. I knew I could replace sugar with sweetener. And, for flour, I found a wonderful substitute: coconut! I was inspired by the recipe found on Healthnutnation site. And the pancakes that I’ve made were fantastic: fluffy, silky, sweet and strongly coconut-flavored.

For this recipe is needed coconut flour which I couldn’t find so I tried to grind the coconut flakes into a food processor. The result was not really coconut flour but I managed to prepare my pancakes with it. So, I strongly recommend coconut flour for this recipe, because it has a texture just as fine as wheat flour and the composition for pancakes would be much easy to handle than the one in which are used coconut flakes.



Ingredients Low-carb Coconut Pancakes

(for 15-20 pancakes, depending on size):

  • 20 g coconut flour
  • 50 ml coconut milk
  • 30 g coconut oil, melted
  • 3 medium-sized eggs
  • ½ teaspoon baking powder
  • 1 teaspoon of Stevia sweetener



Directions Low-carb Coconut Pancakes

Dissolve the sweetener into the coconut milk. Beat the eggs (with mixer, blender, whisk or a fork), then add the milk, butter, coconut flour, baking powder and blend all. Take a tablespoon of composition and pour on the middle of a pancake pan greased with a small amount of coconut oil and cook over medium heat, one minute on each side. Serve immediately, along with fresh seasonal fruits.






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