Name: Almond and coconut breakfast pancakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 90 grams almond flour (approximately 250 ml or 1 cup); 30 grams coconut flour (approximately 60 ml or 1/4 cup); 3 eggs; 200 ml coconut milk; 7.5 ml baking powder (approximately 1 1/2 teaspoons); 1 ml salt; 1 gram stevia; 5 ml vanilla extract with seeds (approximately 1 teaspoon); 15 ml coconut oil / clarified butter (approximately 1 tablespoon); 250 ml mixed berries (approximately 1 cup); 125 ml mascarpone (approximately 1/2 cup); 125 ml Greek yogurt (approximately 1/2 cup); Honey

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Almond and coconut breakfast pancakes

Razena Schroeder

These light and delicious almond and coconut breakfast pancakes are ideal for breakfast or brunch with honey and fresh fruit or smashed avocado, veal bacon and eggs. They are grain and gluten free and a perfect addition to a low carb eating plan.

5 from 3 votes

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Prep Time 30

Cook Time 20

Total Time 50

Course Breakfast and Brunch

Cuisine South African

Servings

Calories 533 kcal

Ingredients

Pancake batter

90 grams almond flour approximately 250 ml or 1 cup
30 grams coconut flour approximately 60 ml or 1/4 cup
3 eggs
200 ml coconut milk
7.5 ml baking powder approximately 1 1/2 teaspoons
1 ml salt
1 gram stevia
5 ml vanilla extract with seeds approximately 1 teaspoon
15 ml coconut oil / clarified butter approximately 1 tablespoon

Toppings

250 ml mixed berries approximately 1 cup
125 ml mascarpone approximately 1/2 cup
125 ml Greek yogurt approximately 1/2 cup
Honey

Instructions

Whisk the almond flour, coconut flour, baking powder and salt together in a bowl.
In another bowl, lightly beat the eggs then add the coconut milk, stevia and vanilla.
Whisk the flours into the egg mixture until there are no lumps.
Refrigerate at least 20 minutes or overnight, then remove from refrigerator 10 minutes before cooking.
When ready to cook, heat a pan on medium heat and add a little coconut oil or clarified butter. For lighter pancakes use coconut oil instead of clarified butter for cooking.
Use a 50ml ice cream scoop to add the mixture to the pan and spread to a circle. For smaller pancakes use a 20 ml scoop.
When the bubbles break on the surface flip the pancakes and cook until light brown.
For the mascarpone cream mix the mascarpone and greek yogurt until smooth.
Spread on the pancakes and top with berries and honey.

Notes

NB: This pancake batter may be rested for minimum 20 minutes before cooking, but is best left to rest in the refrigerator overnight.

Nutrition

Calories: 533kcalCarbohydrates: 21gProtein: 17gFat: 44gSaturated Fat: 24gCholesterol: 156mgSodium: 197mgPotassium: 423mgFiber: 7gSugar: 8gVitamin A: 644IUVitamin C: 2mgCalcium: 239mgIron: 4mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword halaal recipes, keto, low carb, paleo

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