I love pancakes, but they can be high in calories and carbs. This recipe uses coconut flour, egg whites and coconut milk. If you are on a low carb or Keto diet, you will love this recipe. I love serving with pure maple syrup and strawberries. You can top with any fresh fruit you like, or serve them with your favorite sugar free syrup. They are light and delicious.
For avoid lumps, sift the coconut flour before
adding to the batter. If you don’t have a sifter, pour flour into a fine-mesh
sieve and gently shake over the bowl.
1 large egg
2 egg whites
1½ T. pure maple syrup
3 T. very mild olive oil
1 t. pure vanilla extract
½ c. coconut milk
1/3 c. coconut flour, sifted
½ t. baking powder
3 T. coconut oil, divided
1 large banana, sliced
2 c. fresh raspberries
Real maple syrup, for serving
a large mixing bowl, whisk the egg, egg whites, maple syrup, olive oil, and
vanilla extract until smooth. Pour in the coconut milk and whisk to combine.
the sifted coconut flour, baking powder, and a small pinch of salt. Gently fold
in the dry ingredients without overworking the batter.
about a teaspoon of coconut oil in a large, hot non-stick skillet or griddle
and pour 2-3 tablespoons of batter per pancake. Cook until the pancakes are set
and the edges turn a deeper golden color, around 1-2 minutes.
and cook the remaining side another 1-2 minutes, or until golden brown. Remove
from heat and repeat this process with the remaining batter.
serve, stack several pancakes and top with sliced banana, raspberries, and drizzle
with real maple syrup, if desired. Enjoy!