• Lucy Francis

Coconut + Vanilla Fluffy Pancakes

Updated: Feb 16, 2021

Good morning/afternoon/evening wherever you are in the world!


I am so pleased with how this recipe turned out, I am currently scurrying to write this post so you can make them too!


These coconut pancakes are naturally lower in carbohydrates (due to the alternative flour use), but higher in fat and protein. Since we’re using coconut flour, there’s also a good dose of fibre in these babies which we all should aim to get more of in our diets, so, in pancake form… why not!

These pancakes are a great option for those following a gluten or dairy free diet – or perhaps you just fancy trying something different. Enjoy!


Ingredients: (4 regular fluffy pancakes)

1 organic egg

50g egg whites

20g coconut flour

1/2 tsp baking powder

1 lvl tbsp coconut oil

1/2 tsp vanilla extract

2 heap tsp sugar

50ml milk of choice


Method:

  1. In a jug/bowl, combine the dry ingredients together

  2. Melt the coconut oil, then in a separate bowl, add it to the egg, egg whites and vanilla extract, whisking together.

  3. Add the wet mix to the dry and stir together. Add the milk a little at a time and stir again, making sure there’s no lumps.

  4. The mixture will be fairly thick – not particularly runny like regular pancake batter so bear this in mind.

  5. In a nonstick pan, add about 1 tsp of coconut oil. Dollop a generous spoonful of the mixture into a circle and cook each side for about 2-3 minutes and repeat until you’ve used the batter up (should provide about 4/5 pancakes depending how big you make them!)

  6. Finally add your toppings. I chose Meridian’s coconut & peanut butter, yoghurt, strawberries and a drizzle of maple. Delicious!

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