Cook time: 10 minutes
Total time: 20 minutes
Makes 12 , 4 inch diameter pancakes
- ½ cup coconut flour (I use Bob’s Red Mill)
- ⅓ cup unsweetened shredded coconut
- ¼ cup sweetener of choice (I use Stevita Stevia/Erythritol Blend)
- ½ tsp baking powder
- ½ tsp salt
- 6 large eggs
- ¼ cup organic, expeller pressed coconut oil, melted
- ½ to 1 cup unsweetened almond milk
- 1 tsp almond extract
- ¼ cup toasted, slivered almonds
- 2 ounces 63-80% cacao chocolate, finely chopped, or morsels
- Additional coconut oil for the pan
- In a large bowl, whisk together coconut flour, shredded coconut, sweetener, baking powder and salt.
- Stir in eggs, coconut oil, ½ cup of the almond milk, and the almond extract. Add additional almond milk as needed. Your batter should be thicker than traditional pancake batter, but not so thick that you can’t pour it and spread it around the pan. Coconut flour batters also tend to thicken up as they sit so you can add additional milk partway through.
- Heat a large skillet over medium heat and brush with additional coconut oil. Scoop about 2 heaping tablespoons of batter onto skillet and spread into a 4 inch circle. Repeat until you can’t fit any more pancakes into skillet .
- Cook until the bottom is golden brown and the top is set around the edges. You will see little bubbles start to come up in the center of the pancake, a good sign that it’s cooked enough to flip.
- Flip and continue cooking until second side is golden brown. Remove from pan and keep warm. Repeat with remaining batter.
- Top with toasted almonds and chopped chocolate.
Serving size: 2 pancakes Calories: 266, Fat: 17 g ,Carbohydrates: 17 g, Fiber: 9 g, Protein: 11 g
Idea – Leave out chocolate, and simply top with butter, chopped fruit in season such as berries or peaches or spread with a nut butter. Another topping option is to put frozen, unsweetened berries in a pan, and cook until syrupy, adding Stevia, Xylitol or Erythritol to sweeten to taste.
Author: Liz DellaCroce | The Lemon Bowl