Low Carb Coconut Pancakes!
INGREDIENTS
- 1/4 cup coconut flour
- 3 large eggs
- 2 teaspoon coconut oil
- 6 tsp unsweetened almond milk
- 1 tbs baking powder
- 1 tbs vanilla extract
- 1 tap allulose or swerve
DIRECTIONS
- Measure out and prepare all of the ingredients.
- In a bowl, beat the eggs.
- Add in all of the other ingredients into the bowl.
- Whisk everything together until combined well.
- Whisk everything together until combined well.
- Serve the pancakes with fresh fruit & sugar free syrup!
Coconut Flour Pancakes are light yet fluffy and airy, with a texture on the same level as wheat flour pancakes.
They’re very easy to make (mix all ingredients in one bowl) and can be stored in the fridge for several days.
The pancakes cook quickly as they’re light, and best of all, they have a delicious and lingering coconut taste – perfect for coconut lovers!
