Ingredients

The following ingredients have 4 Servings
  • 1/4 cup / 28g coconut flour
  • 3 eggs (large)
  • 2 tbsp butter or coconut oil (melted)
  • 6 tbsp / 84ml almond milk (or coconut milk, unsweetened)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp powdered sweetener (optional)
  • more melted butter / coconut oil (for frying)

Instruction

  • 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.