1sq1IMG 2558
Coconut pancakes
Prep time: 10 minutes
Cooking time: 20 minutes
Ingredients

¼ cup almond meal
¼ cup coconut flour
1 tbsp. desiccated coconut
½ tsp. baking powder
Pinch sea salt
2 free range eggs, lightly whisked
½ cup full cream milk
½ cup cream
25g butter

Toppings
Fresh or frozen blueberries
Cream

Method
  1. Combine the dry ingredients in a large mixing bowl, then beat in the eggs, milk and cream to form a smooth batter.
  2. Heat some butter in a large frying pan over a medium heat, then use a ladle to spoon the batter into the pan (approx. two tablespoons of batter per pancake).
  3. Cook for 1-2 minutes, or until lots of little bubbles appear on the surface.
  4. Use a spatula to flip the pancakes and cook for a further 1-2 minutes, or until golden.
  5. Serve with warmed blueberries and cream.

Share this

Recommended recipes

Raspberry ripple ice cream

Wow your friends with this delicious low carb dessert at your next dinner party!

Prep time 15 mins Cooking time 4 hours

Nut and seed crackers

A perfect LCHF base for cheese and dips when entertaining.

Prep time 10 minutes Cooking time 15 minutes

LCHF Chocolate Eggs

If you're trying to make healthier choices this Easter - you don't have to miss out all together!

Prep time Cooking time
Are you ready to take back control of your health?

Lifestyle changes are no easy feat. Our team of health professionals are here to
support you on your journey to better health

change your life today

Stay connected!

Sign up to receive our regular newsletter with the latest information on LCHF living, recipe ideas and upcoming Nutrition for Life events