I remember the first time I had pancakes. I was a little girl in the supermarket with my mother. She took us shopping and picked up a box of Aunt Jemima’s Pancake mix and maple syrup. It was a Saturday morning, we got up and something smelt so delicious. We hurried to brush our teeth and sit at the table to have pancakes for the first time. The taste was sweet, delicious and addictive. And this coconut flour pancakes are no less.
Fast forward 15 years later where I am now living the healthy lifestyle. It’s amazing that I can still enjoy delicious pancakes made from scratch that is so simple to do. These are delicious pancakes but you can always put this in your waffle maker to delicious waffles too! Why, oh why don’t I own a waffle maker?
The exciting part of this is the coconut cream topping. Let me give tell you, this was a last minute thought. I had the left over coconut milk in the fridge. As soon as the cream separated from the milk, I was able to scoop it out. I set it aside and wondered what I was going to do with it. Then it hit me.
We didn’t have anything to use as toppings. Here I had coconut cream that I’ve seen vegan use for whipping cream. So there I go again getting all excited. In a matter of minutes, I made freshly whipped coconut cream by impulse. For sweetener, I used some splenda. I know that some are for it while others are against, but you may use whatever sweetener you wish. I had splenda so I used it.
This is my first healthy ingredient pancakes. Tell me in the comment section about your face home cooked healthy variation of you favourite food. I hope you enjoy this coconut flour pancakes as much as I have.
10 minPrep Time
20 minCook Time
30 minTotal Time
- ¼ cup coconut flour
- 1 tsp baking powder
- An egg
- 1 tbsp vanilla extract
- 2 tbsp coconut milk or any milk of your choice
- A pinch of salt
- Sweetener substitute (optional)
- Butter or coconut oil for frying
- In a bowl, mix together the egg, vanilla extract and salt
- Combine the coconut flour, baking powder and sweetener if you’re using any
- Pour the dry ingredients into the egg mixture and mix together
- Add the coconut milk and stir until it’s all well combined
- Preheat a non-stick pan or skillet over medium heat and add in butter or oil
- Pour in two tablespoons of the batter to form a single pancake into the pan and cook until the top has bubbles. Please note that there won’t be as much bubbles as a traditional pancake so be mindful.
- Flip and continue cooking until it’s done.
- Remove the pancake from the pan and serve with homemade whipped cream/ sugar free maple syrup/ honey.