Ketogenic Coconut Flour Pancakes
Pancakes made with coconut flour, which is made by drying and grinding organic coconut flesh into a powder. These ketogenic pancakes are gluten-free, low in sugar, and rich in dietary fiber and protein.
You can make it with ULTRAMIX Organic Coconut Flour. How about a simple and healthy pancake? Organic coconut flesh from Sri Lanka is dried, crushed and made into powder. It is high in dietary fiber and low in sugar, making it suitable for cooking, sweets and bread making.
Ingredients
- ULTRAMIX Organic Coconut Flour 30-40g
- 3 large eggs
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla oil
- A pinch of salt
- 60ml coconut milk
- [For toppings]
- Strawberries, maple syrup, raspberries & nuts
How to cook
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In a large bowl, combine coconut flour, eggs, oil, maple syrup, coconut milk, baking powder, vanilla extract, and salt.
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Using a whisk, stir everything together and mix until there are no lumps left to form a dough.
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Put the pancake batter (step 1) into a greased frying pan over medium to low heat, shape it into a 10cm circle, and cook over low heat for about 3 to 4 minutes until air bubbles start to appear in the center of the pancake. The batter is thick, so it will be easier to shape it by pouring it into a circle in the frying pan and then using the back of a spoon that has been run through water.
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Flip the pancake and cook on the other side for about 3 to 4 more minutes, or until golden on both sides. Be careful not to turn up the heat in a hurry, as the outside of the pancake may burn before the inside is fully cooked and fluffy.
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Stack the pancakes and serve warm with your favorite toppings such as fresh fruit and nuts. Drizzled with maple syrup, the pancakes are moist and delicious.
Just leave it to cool and you'll be satisfied with the crispy texture and the crunch of the coconut. If you mix nuts or dried fruits, you can make a healthy biscuit like a cereal bar. If you want a smooth pancake, add about 60ml of milk.
In a large bowl, combine coconut flour, eggs, oil, maple syrup, coconut milk, baking powder, vanilla extract, and salt.
Using a whisk, stir everything together and mix until there are no lumps left to form a dough.
Put the pancake batter (step 1) into a greased frying pan over medium to low heat, shape it into a 10cm circle, and cook over low heat for about 3 to 4 minutes until air bubbles start to appear in the center of the pancake. The batter is thick, so it will be easier to shape it by pouring it into a circle in the frying pan and then using the back of a spoon that has been run through water.
Flip the pancake and cook on the other side for about 3 to 4 more minutes, or until golden on both sides. Be careful not to turn up the heat in a hurry, as the outside of the pancake may burn before the inside is fully cooked and fluffy.
Stack the pancakes and serve warm with your favorite toppings such as fresh fruit and nuts. Drizzled with maple syrup, the pancakes are moist and delicious.