Coconut Pancakes

Delicious, light and fluffy pancakes which use coconut flour rather than wheat flour, making them gluten free and rich in fibre..

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Cook: 15 Mins

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In a large mixing bowl, whisk eggs using an electric whisk (recommended) until light and fluffy.
Add coconut flour, baking powder, vanilla, maple syrup, 125ml of milk to your mixture and continue to whisk until fully combined. You should be left with a thick but smooth pancake mixture.
Heat a small amount of coconut oil on a medium heat in a non-stick pan, when melted add a ladle of mixture to the pan (approx two tbsps worth), shape into a circle by tilting pan and leave to cook 2-3 mins before flipping. Repeat this process until all pancake mixture is used up.
Decorate with toppings of your choice. We’ve gone for blueberries, shredded coconut and maple syrup.

Nutritional Info

Serves 2

Per serving (excluding toppings):
Cals – 326
Carbs – 24g
Protein – 14g
Fat – 21g

Ingredients

Serves 2

For The Pancakes

  • 3 Eggs
  • 60g of Coconut Flour
  • Tsp of baking powder.
  • Tsp of vanilla.
  • Tbsp of maple syrup.
  • 125ml of milk.
  • Coconut oil - for frying.

Toppings

  • Blueberries.
  • Shredded Coconut.
  • Maple Syrup.

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