Almond and Coconut pancakes

Almond and coconut breakfast pancakes

Course: Breakfast
Cuisine: South African
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Calories: 533kcal
Author: 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.
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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
  • 15 ml coconut oil / clarified butter approximately 1 tablespoon

Toppings

  • 250 ml mixed berries
  • 125 ml mascarpone
  • 125 ml Greek yogurt
  • 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

Serving: 150g | Calories: 533kcal | Carbohydrates: 21g | Protein: 16g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 155mg | Sodium: 196mg | Potassium: 422mg | Fiber: 6g | Sugar: 7g | Vitamin A: 645IU | Vitamin C: 2.1mg | Calcium: 239mg | Iron: 3.5mg