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Coconut Flour Pancakes

A tasty recipe for wholesome pancakes that fit right into a healthy diet. So good! I'm crazy about coconut flour, and these pancakes are absolutely finger-licking — and best of all, they're healthy, delicious, and seriously appetizing. Enjoy!

EvgeniyaVikAuthor avatar
Recipe author
Coconut pancakes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 % 9 g
Fats 18 % 7 g
Carbohydrates 59 % 23 g
171 kcal
GI: 100 / 0 / 0
    1. Beat the egg with the syrup (you can swap in any other natural sweetener you like). 2. Add the yogurt and mix thoroughly. 3. Melt the coconut oil, pour it into the eggs, and stir. 4. Add the baking powder, salt, and coconut flour. 5. Let the batter rest for a minute so the coconut flour can absorb the liquid. 6. Heat a skillet, grease it very lightly with coconut oil, and turn the heat down to about medium (roughly 50% power). 7. Cook small pancakes. 8. Drizzle the finished pancakes with coconut syrup and sprinkle with coconut flakes if you like.

Caloric content of the products possible in the composition of the dish

  • Acidophilus milk (3.2% fat) - 58  kcal/100g
  • Rastishka yogurt - 122  kcal/100g
  • Danone drinking yogurt - 76  kcal/100g
  • Agusha drinking yogurt - 87  kcal/100g
  • Actimel, plain - 83  kcal/100g
  • Danone yogurt (2.2% fat) - 96  kcal/100g
  • Mazhetel yogurt - 48  kcal/100g
  • Ehrmann full-fat yogurt - 152  kcal/100g
  • Yogurt (3.5% fat) - 68  kcal/100g
  • Plain yogurt (1.5% fat) - 48  kcal/100g
  • Low-fat yogurt - 38  kcal/100g
  • Salt - 0  kcal/100g
  • Baking powder - 79  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Egg whites - 44  kcal/100g
  • Syrup - 300  kcal/100g
  • Coconut oil - 925  kcal/100g
  • Coconut flour - 466  kcal/100g

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