Coconut pancakes

Coconuts are the healthy kind of saturated fat, don’t be scared of fat because it’s vital for the absorption and storage of the fat-soluble vitamins A, D, E and K. Coconuts also have anti-viral, anti-fungal and anti-bacterial properties so may help to ward off nasty bugs and bacteria and by doing so lend a helping hand to the immune system!

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Rating: 5
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Servings
servings
Ingredients
Servings
servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Mix the eggs, coconut oil and coconut milk together using a fork.
  2. Mash the banana well with a fork and stir into the wet mix.
  3. Add the coconut flour, baking soda, salt and vanilla extract and stir all ingredients together.
  4. Melt some butter or coconut oil in the pan on a low heat then add a little batter. An omelette pan is the perfect size and should make approximately 6 pancakes. You may want to make 2 batches of 3 pancakes if your pan is on the small side.
  5. Cook the pancake batter on one side for a few minutes until the pancakes hold together well enough to be turned.
Recipe Notes

Serve with blueberries or strawberries for an antioxidant boost, almonds and pumpkin seeds for magnesium and protein, and a dollop of yoghurt then dust with cocoa powder, cinnamon or cacao nibs. Tuck in!

Tip! There’s no need to mix your pancake batter too thoroughly. An overly mixed batter can mean flatter pancakes, lumps are fine!

Tip no. 2! Don’t just save these for dessert - these pancakes make an amazing weekend brunch… Mmmmmm

Want more recipes? See all our anti-inflammatory breakfast recipes


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