A couple of months ago I made some amazing chocolate coconut pancakes for pancake day and I decided to make a healthier version. What’s great about this recipe is that these pancakes are low carb and gluten free. The pancakes paired with the mixed berries sauce is a perfect sweet combination balance.
Coconut flour is a good gluten free alternative to traditional flours. It is also high in fibre, low in carbohydrates and is packed with healthy fats.
Yield: 4-5 pancakes | Serving Size: 2 |Cooking time: Approx. 10 minutes
- 1/4 cup coconut flour
- 2 medium eggs
- 2 tbsp cocoa powder
- 2 tbsp coconut oil
- 1 tbsp vanilla extract
- 1 tsp baking powder
- 1-2 tbsp stevia
- 5-6 tbsp coconut milk
- 1-2 tbsp sugar free syrup
- 70g frozen mixed berries
- In a medium bowl, combine coconut flour, cocoa powder, baking powder and stevia (or sugar substitute of choice).
- Add in eggs, melted coconut oil, vanilla extract, coconut milk milk and stir until completely combined and thick.
- Grease pan with coconut oil. Pour batter evenly onto the pan and cook the pancakes for 2-3 minutes on medium to low heat.
- Flip the pancakes onto the other side when they begin to bubble and cook for another 1 minute.
- To make the topping, mix frozen berries and sugar free syrup (or honey) in a bowl. Microwave for 2 minutes.
- Serve pancakes warm topped with mixed berries.
- Almond milk can also be used as an alternative to coconut milk.
- Honey or agave nectar can be used in place of stevia.
- Coconut flour is the trickiest flour I have ever used. It is a high absorbent and absorbs the liquid like a sponge so you’ll find that your pancake mixture will become thicker with time.
Nutritional Info (per serving): 383 Calories | 14.3 g Protein | 8.2 g Carbs | 28.9 g Fat * This may slightly differ depending on where you buy your ingredients from.