Low Carb Coconut Pancakes
“Jumpstart your day in the most delicious way — these low-carb melt-in-your-mouth pancakes are amazingly satisfying. Pair these fluffy dairy and nut-free delights with fresh berries or melted butter on top and they will be even more heavenly! Paradise, here we come.” Low Carb Coconut Pancakes – You must try this recipe.
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- 6 eggs
- ½ cup coconut flour
- ¾ cup coconut milk
- 2 tbsp melted coconut oil
- 1 pinch salt
- 1 tsp baking powder
- butter or coconut oil for frying
- Separate the yolks from the egg whites and whip the egg whites and pinch of salt vigorously with a hand mixer.
- Continue whipping until stiff peaks form and then set aside.
- In a separate bowl, whisk together yolks, oil and coconut milk.
- Add coconut flour and baking powder.
- Mix into a smooth batter.
- Ever so gently fold the egg whites into the batter.
- Let batter rest for 5 minutes.
- Fry in butter or coconut oil for a couple of minutes or so on each side on low to medium heat.
- Serve with melted butter and/or fresh berries.
- Don’t skimp on the fat in your frying pan. Butter and coconut oil make everything taste better. Consider a dollop of crème fraîche on top… so scrumptious!
Per Serving: 291 calories; 24 g fat; 3 g carbohydrates; 12 g protein.
Recipe by: Anne Aobadia, Photo Credit: Emma Shevtzoff
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