Breakfast

Coconut flour pancakes

Name: Coconut flour pancakes
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 oz Coconut flour; 3 Eggs; 2 oz Cream cheese; 2 tbsp Heavy cream; Liquid stevia, a few drops; Baking powder, half a teaspoon; ¾ oz Butter; Vanilla extract, half a teaspoon; Sea salt, a pinch

Coconut flour drinks liquid like nothing else, so a couple of spoonfuls hold a whole egg batter together, and the pancakes come out soft and cakelike rather than gritty.

5gnet carbs

33gfat

14gprotein

375kcal

Per serving20 minServes 2

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Ingredients

For the whole dish · serves 2

Coconut flour1 oz
Eggs3
Cream cheese2 oz
Heavy cream2 tbsp
Liquid steviaa few drops
Baking powderhalf a teaspoon
Butter¾ oz
Vanilla extracthalf a teaspoon
Sea salta pinch

Method

5 steps · 20 minutes

Blend or whisk the eggs, cream cheese, cream, vanilla and stevia until no lumps of cheese are left.
Whisk in the coconut flour, baking powder and salt, then leave the batter for 5 minutes. Coconut flour keeps absorbing liquid, and a batter that looks thin at first is thick by the time you cook.
Melt a little butter in a nonstick pan over medium-low heat and spoon in small pancakes, about 3 inches across. Bigger ones break when you flip them.
Cook for 2 to 3 minutes, until the edges look set and the underside is golden, then flip gently and give them 1 minute more.
Serve warm with the rest of the butter melting on top.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.