Coconut Pancakes

Submitted by: 
Deb Cusick

- 1/4 cup cream
- 2 eggs
- 2 Tbsp coconut flour
- 2 Tbsp whey protein powder (optional)
- 2 tsp baking powder
- pinch of celtic sea salt
- packet of Truvia if desired

Mix all ingredient together in a bowl until smoothly blended. If necessary add water to thin the consistency. Then cook as you would any pancakes, though you need to keep them small - like silver dollar pancakes. Otherwise they are unlikely to flip well! I usually have them with bacon. I cook the bacon first, then cook the pancakes in the bacon grease. Otherwise I cook them in coconut oil. The whey protein gives them more of a "pancakey" texture. Without it they have more of an "eggy" texture. I prefer the eggy way, but some friends who have tried the recipe prefer it with the protein powder.

Can be topped with whatever you like. I have melted butter and mixed with some DaVinci SF pancake syrup, and that is good. I've also melted butter which I've mixed with some low-sugar raspberry jam or orange marmalade. If I'm doing orange marmalade I usually add a 1/4 of pure orange extract to the pancake batter.

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holy mother of pancakes

Submitted by jillycat on Thu, 2011-09-15 15:16.

I just made these - oh my WORD, they are delicious! So quick to whip up, they flipped easily (I am notorious for screwing up pancakes), cooked up fast and I yummed them right down with only some butter.

Since I'm just me, I halved the recipe. I used Bob's Red Mill coconut flour, left out the whey and the sweetener, and used a pinch of regular old table salt. I cooked them in two batches of the grease from three strips of bacon. They were a little eggy, but eggy like French Toast, which is a plus for me!

I will be making this SO frequently - thank you!

(Also, according to my elementary math, the entire recipe has about 7g of usable carb. Deeeelicious.)

TRIPLE COCONUT PANCAKES

Submitted by AdrianaG on Wed, 2010-10-06 08:12.
5

I just made some minor modifications to Debs recipe with wonderful results.

TRIPLE COCONUT PANCAKES
- 1/4 cup cream
- 2 eggs
- juice of ½ lemon
- 2 Tbsp coconut flour
- 2 Tbsp whey protein powder
- 1 tbsp. unsweetened coconut
- 2 tsp baking powder
- 1 tsp splenda
- pinch of salt
- 1-2 tbsp. coconut oil (for greasing the pan)
Mix all ingredient together in a bowl until smoothly blended. If necessary add water to thin the consistency.
Melt coconut oil in a hot skillet, cook as you would any pancakes, the unsweetened coconut coconut gives them enough texture to allow you to make them 3-4” in diameter.

Great pancakes!

Submitted by AdrianaG on Wed, 2010-09-29 07:24.
5

I've tried many, many pancake recipes since I started low carbing 9 months ago and this is by far the best. They are almost indistinguishable from those made with wheat flour.

I made the protein powder version. On my next try I am going to attempt a buttermilk flavor by adding a bit of lemon to the cream.