Coconut Pancakes


Calories: 330 Proteins: 8 Carbs: 38 Fibers: 14 Fats: 15 Serves: 6



4 eggs

1 cup unsweetened coconut milk

2 tsp vanilla extract

¼ tsp sea salt

1 Tbsp agave or honey

⅔ cup coconut flour

1 tsp baking soda

Coconut oil for frying

Chopped almonds for sprinkling

For Syrup

5 Tbsp maple syrup

¼ tsp vanilla extract


Make the vanilla syrup by warming the maple syrup and vanilla together in a small saucepan over low heat. Set aside
To make pancakes, blend all the pancake ingredients, except the coconut oil and chopped almonds, until smooth.
In a frying pan, melt the coconut oil over medium-high heat. Cook the pancakes in batches: when the oil is hot, spoon in 2 Tbsp of mixture per pancake and allow to spread naturally into a round. Cook for 3-4 minutes until bubbles form on the top and the bottom is golden brown. Flip the pancakes and cook for a further 2 minutes so that both sides are golden. Keep warm while you cook the remaining pancakes.
When all the pancakes are cooked, stack them on a plate and drizzle with vanilla syrup and sprinkle with chopped almonds.