Thursday

Coconut and Almond Pancakes




As promised, here is my coconut and almond pancake recipe, which has absolutely zero bananas in it unlike my 3 Ingredient Paleo Pancakes. They are still wheat free, dairy free, gluten free and refined sugar free (it can be completely sugar free and Paleo by omitting the maple syrup).

The addition of blueberries as a replacement for bananas adds the desired sweetness. These pancakes are also much thicker than the 3 Ingredient Paleo Pancakes. Feel free to make them thinner using more coconut cream, however be extra careful when flipping them as they will be more likely to fall apart.



What you need to make 8 pancakes:
  • 1/2 cup coconut flour
  • 1/2 cup almond meal
  • 1 tsp baking powder
  • 1-2 tbsp maple syrup (optional)
  • 1/2 punnet fresh or frozen blueberries (if using frozen defrost and discard liquid)
  • 5 organic eggs
  • 1/3 cup coconut cream (or other milk such as almond milk or oat milk)
  • coconut oil for frying
Optional additions: stevia, vanilla essence, cacao nibs or powder, flavoured protein powder

Topping suggestions:
  • butter
  • maple syrup
  • strawberries and stevia - see 3 Ingredient Paleo Pancakes for recipe and photo
  • fresh banana
  • chopped nuts such as walnuts
  • almond butter
  • coconut cream
  • ice cream
How to make them:

Mix the eggs, maple syrup and coconut cream together in one bowl. Mix the flour, almond meal and baking powder in a separate bowl. Mix the dry and wet ingredients together and then fold in the blueberries.

Heat a non-stick frying pan or skillet over low heat and add some coconut oil to coat the pan. Add 1/4 cup of the pancake mixture to the pan. I find the easiest way to do this is to measure 1/4 cup and then roll it into a ball in my hand and then flatten in the pan with my hand. After a few minutes carefully flip the pancake over and cook the other side.

If you are making a big batch I suggest having a couple of pans going at the same time. Cook about 3 - 4 pancakes per pan and keep warm while under some aluminium foil while cooking the others.

Substitutions: almond meal can be substituted with any other nut flour. Blueberries can be substituted with other fruit. Coconut cream can be substituted with any other kind of milk.

Make it naughty: cover with almond butter and the strawberry topping, it tastes just like peanut butter and jelly


4 comments:

Myranda_e said...

Omgoodness. I just made these and substituted maple syrup for Nutella (defeats the purpose of this recipe, I know but it's Nutella) and they came out DIVINE. Great recipe! Perfectly light and fluffy! The coconut really lends a nice flavor to the eggs. Saving this one, cha-Ching!

Tali's Tomatoes said...

Thanks Myranda! Nutella or some cacao nibs would be awesome :-)

Marlies Hager said...

what is the unit on the almond meal? 1/2 cup?

Tali's Tomatoes said...

Hi Marlies, yes it is 1/2 cup, thanks for picking up the mistake. I have updated the post :-)

Hi! Welcome to Tali's Tomatoes, a blog about healthy and tasty food using limited amounts of wheat, dairy, sugar and meat. Dedicated to my beautiful mum Viv.







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