I’ll be honest, sprinkling sugar and lemon juice over a hot, lacy pancake is a favourite childhood memory that has been forever spoiled by going low carb-gluten free. But all is not lost: these low carb coconut pancakes from The Ketogenic Kitchen are completely delicious!
You can make them thin and lacy or fat and doughy simply by changing the amount of liquid in the batter. Paired with bacon, raspberries and a little creme fraiche they make a delicious brunch or pancake day supper. They taste naughty but they are completely keto-friendly.
For the pancakes:
- 55g coconut oil
- 2 eggs
- 1 tbsp vanilla paste
- 3 level tbsp coconut flour* (or chestnut/buckwheat)
- 1 tsp baking powder (gluten free)
- 2 rashers of bacon per person
- handful of raspberries per person
- tbsp creme fraiche per person
- Melt the coconut oil in a heavy based frying pan over a medium heat.
- Pour all but one tablespoon of the oil into a mixing bowl with the eggs and vanilla paste, mixing well before adding the flour and baking powder to make a smooth batter.
- At this stage you can make a thinner or thicker batter with the addition of water or milk.
- Ladle some batter into the now hot frying pan and cook for approximately 3 minutes on each side until golden brown. If you are cooking a batch they will keep warm in the oven.
- Serve with grilled bacon, raspberries and creme fraiche.
Make it vegetarian by skipping the bacon – there’s still plenty of protein to keep you going.
* you can make coconut flour by powdering desiccated coconut in your Nutribullet or food processor.