Coconut Pancakes
6-8 pancakes
  • 1 egg (seperated)
  • 25 g coconut flour
  • 10 g ground flax seed
  • 10 g coconut flower or raw cane sugar
  • 15 g coconut oil (melted)
  • 150 ml almond milk (sugar free)
  • ½ ts baking powder
  • 1 pinch of salt
  1. In a bowl, whisk coconut flour, ground flax seed and baking powder. Make a well in the center.
  2. Mix almond milk, melted coconut oil and egg yolk in pour into the well.
  3. Stir well and let the batter rest for about 10 minutes.
  4. Beat egg whites with salt by using an electric mixer until it starts getting foamy. While beating add coconut flower or raw cane sugar slowly and continue to beat egg wihte until it looks glossy and forms peaks.
  5. Add the meringue to the batter and with a spatula fold in gently.
  6. Heat a slighty greased big pan over low-medium heat.
  7. Pour about 1-2 tablespoon for one pancake into the pan, put a lid on it and bake for about 3-4 minutes. Then flip and bake for another 2-3 minutes.
Recipe by My blue teacup at