Coconut Flour Pancakes
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 large egg (s)
- 1 tablespoon erythritol (sugar substitute) (Xucker light)
- Pinches vanilla, ground or flavored
- 1 tablespoon, heaped coconut flour (Dr Goerg)
- 1 teaspoon, leveled tartar baking powder or normal baking powder
- 80 ml coconut milk or whole milk 3.8% fat
- Coconut oil and / or butter for baking
Print Recipe
Pin Recipe Instructions
- Put the eggs in a measuring cup. Add the erythritol and whip together with the mixer until frothy. Add a heaped tablespoon of coconut flour and a little baking powder, mix until the lumps are gone. Now pour in the milk and continue to mix. It`s a thing with the consistency, because I like pancakes rather thin and not so thick, that`s why I add so much milk that it is a little more liquid. Everyone has to try this for themselves and it also depends a lot on the size of the egg, please try.
- In a large pan, I dissolve about one teaspoon of coconut oil and butter per baking process and add three dabs, about the size of a palm, of the dough. The pancakes should now bake from the first side until it is dry on top, then they can be easily turned because the dough is rather brittle, at least my runny one, and the second side only browns briefly.
- With my liquid batter, there will be around 8 - 9 small pancakes that I will eat alone. I have cherry jam with it, homemade from my own tree, but here too, everybody likes it.
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