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Low Carb Coconut Flour Pancakes


Makes 14 pancakes


1/2 cup coconut flour

1/2 teaspoon baking soda

4 tablespoons your favorite natural nut butter of choice (I like peanut or almond butter)

4 eggs

1 medium very ripe banana, mashed (about 1/4 cup mashed banana)

1/4 cup unsweetened vanilla almond milk, plus more if necessary


Fresh berries (I used blueberries and raspberries

Plain coconut yoghurt

Drizzle of maple syrup (optional)


  1. Place all the ingredients into a blender and process until smooth. Add more milk if the mixture appears to thick, you may only need another 1-2 Tbsp.

  2. Heat a non-stick skillet to med-low heat and at 1/2 Tbsp butter or coconut oil.

  3. When hot add roughly 2 Tbsp of the pancake mixture, and spread to about 1/2 cm thick. Cook 2 minutes each side or until golden brown.

  4. Finish by adding your favorite pancake toppings!

  5. Serve warm or store in the fridge for a few days.

© 2018 by Solely Nutrition

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