Coconut Flour Pancakes
Pancakes are just amazing. Don’t you agree?
I find every excuse to have them for breakfast and my standards are really low. I’ll eat burnt pancakes, half-cooked pancakes, dry pancakes - the list is long.
Today I ran for an hour so I decided to stick to my portions and make a pancake that’s got just the right amount of carbs, protein and fats in there for the day.
I also combined a snack into my brekkies and skipped my midday treat.
This recipe was developed with a goal of keeping my blood sugar levels stable. And I wanted to see how long it took before I felt hungry again. It was three hours.
The texture is not like a pancake but more like a cake so don’t be shocked when you eat it and it crumbles on your plate. That being said, I still love it because when I close my eyes the flavour is amazing.
Did you know: Coconut flour is gluten-free. It’s also sweet and is actually the flesh of the coconut and a by-product of coconut milk. It’s fatty so a little bit goes a long way. It’s also considered a carbohydrate so if you’re counting calories just be aware of the g’s on the packet.
Ingredients for 8 small pancakes
1/4 cup coconut flour
1 tsp vanilla essence
3/4 tsp baking powder
3 tsp xylitol
1/4 cup milk
1/4 cup cottage cheese
1 egg
Method
Preheat a pan on medium heat on the stove. Keep a splatter lid nearby.
Blitz all of the above in a blender for 1 minute.
Lace the pan with Spray-And-Cook.
With a 1/8 cup, ladle batter into the pan. You’ll fit 4 into a medium pan.
Cook for 2 minutes on each side, flip and do the same.
Garnish with fruits and peanut butter/honey/maple syrup. (I added chia seeds for extra carbs because I ran and was sharing my pancakes.)
