Keto Coconut Pancakes
Ingredients
- 4 medium eggs whisked
- 1/2 cup coconut flour 56 g
- 1 cup coconut milk 240 ml
- 2 teaspoons vanilla extract 10 ml
- 1 teaspoon baking soda 4 g
- stevia or monk fruit sweetener to taste
- 4 tablespoons coconut oil to cook with, 60 ml
- 1/2 cup mixed berries (strawberries, blueberries, raspberries)
Instructions
- Mix the eggs, coconut flour, coconut milk, vanilla, baking soda, and monk fruit sweetener. Mix well.
- To cook these pancakes, you can use a griddle or a frying pan. Put the coconut oil into the pan to grease it and put the pan on low heat.
- Ladle some of the batter into the pan (to form a 3-inch diameter circle). The pancake should be thick so don’t try to make the batter spread out. If you’re using a large enough frying pan, you can cook 3 or 4 pancakes at the same time.
- Cook for 2 minutes and then flip. Continue cooking and flipping until both sides are brown.
- Microwave the berries for 1 minute. The juices will release and you will have a Keto berry syrup. Pour over pancakes and enjoy!
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 7 g
NUTRITION Calories: 337 Sugar: 7 g Fat: 30 g Carbohydrates: 7 g Fiber: 5 g Protein: 9 g
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