Breakfast is the foundation of a great day. Enjoy your Coconut Flour Pancakes with Berries and remember that nourishing your body with a positive start sets the tone for everything you do.
Coconut Flour Pancakes with Berries
Recipe By Ketology
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Cooking Time
10 min
Difficulty
Easy
Serves
2
Calories
150
Ingredients
- 1/4 cup coconut flour
- 2 large eggs
- 1/4 cup unsweetened almond milk or coconut milk
- 2 tablespoons melted coconut oil
- 1 tablespoon low-carb sweetener (such as erythritol or stevia)
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Fresh berries (strawberries, blueberries, raspberries) for topping
- Sugar-free maple syrup for serving (optional)
Instructions
- 1. In a mixing bowl, whisk together the coconut flour, eggs, unsweetened almond milk or coconut milk, melted coconut oil, low-carb sweetener, baking powder, vanilla extract, and a pinch of salt. Mix until you have a smooth pancake batter. Allow the batter to sit for a couple of minutes to thicken.
- 2. Preheat a griddle or a non-stick skillet over medium heat. Grease it lightly with coconut oil or cooking spray.
- 3. Pour small portions of the batter onto the preheated griddle to form pancakes. Use the back of a spoon to spread the batter into a circular shape. Cook for about 2-3 minutes on each side, or until the pancakes are golden brown and firm.
- 4. Stack the Coconut Flour Pancakes on a plate and top them with fresh berries. Drizzle with sugar-free maple syrup if desired.
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