These coconut pancakes make a delicious and more importantly a very nutritious breakfast. Easy to make – just mix, ladle, flip and eat… As the pancakes are based on Coconut flour they are naturally gluten free and a good source of fibre and protein.
Eggs, a great source of protein, have the highest biological value (a measure of how well a protein source supports the body’s protein needs) of any food, including beef. Eggs are also packed with lots of other vitamins and minerals like riboflavin, folate, vitamins B6, B12, D, and E, and iron, phosphorus, and zinc.
We also add Coconut Oil, an excellent medium chain triglyceride (MCT) energy source. Coconut Oil is some 50% Lauric acid and a lot of research is being conducted on the benefits of this wonderful food.
- 3 free range eggs
- 3 tbsp Dr. Coy’s Organic Coconut Oil (melted)
- 3 tbsp Dr. Coy’s Organic Coconut Flour
- 120ml coconut milk
- 2 tbsp Dr. Coy’s Stevia Erylite
- ½ tsp baking soda
- Pinch of seasalt
- 1 tsp vanilla extract ( optional )
In a bowl lightly whisk the eggs with a whisk or a fork.
Sift in the coconut flour, then add the rest of the ingredients making sure everything is well blended. The mixture should be thick but still pourable.
Fry the pancakes in coconut oil over medium heat. When the pancake doesn’t look wet on the upside any more and the edges start browning slightly gently push a wide spatula under the pancake from every direction and then turn the pancake over. We found that it’s actually easier to fry them individually and flip them by tossing in the air off the pan.
Serve with Whipped Coconut Cream