Low-carb coconut pancakes with crushed raspberries

Low-carb coconut pancakes with crushed raspberries: moist pancakes made with coconut flour, egg and coconut milk, served with fruity raspberries and cooked in coconut oil.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 474 kcal per serving
• Protein: 27 g
• Fat: 34 g
• Carbs: 15 g

Ingredients

• 30g coconut flour
• 3 organic eggs
• 50ml coconut milk
• 50g raspberries
• 1 tbsp coconut oil

Method

You’ll need: frying pan · spatula

1. Stir the coconut flour, eggs and coconut milk into a smooth batter. Beat the eggs briefly first, then everything combines more easily.
2. Leave the batter to swell briefly. Coconut flour absorbs a lot of liquid and this gives a better pancake texture.
3. Heat a frying pan over a medium heat and melt the coconut oil in it. Make sure the pan is well coated.
4. Add the batter to the pan in portions and cook the pancakes slowly. Only turn them once the underside is golden brown and the top is slightly set.
5. Crush the raspberries with a fork for a quick topping. If you like, let them come to room temperature for a moment.

Good to know

These pancakes are soft, satisfying and quick to make. I especially like them when mornings need to be easy but breakfast can still taste a bit like the weekend.

Swaps

Raspberries → blueberries (similar fibre content, a little milder in flavour); coconut milk → Greek yoghurt (more protein, creamy texture); coconut oil → ghee (heat-stable and aromatic); coconut flour → almond flour (more vitamin E, usually makes a slightly moister batter)

Allergens

Contains egg, and coconut from the coconut milk, which some people don't tolerate. Suits children when the pancakes are cooked soft, and fine in pregnancy as long as the eggs are cooked through completely.

Dairy-free recipes