Ingredients
- 4 medium eggs, whisked
- 1/2 cup of coconut flour (56 g)
- 1 cup of coconut milk (240 ml)
- 2 teaspoons of vanilla extract (10 ml)
- 1 teaspoon of baking soda (4 g)
- Stevia, to taste
- 4 Tablespoons of coconut oil (60 ml), to cook with
- Ghee, to enjoy with
Recipe Description
DESCRIPTION: This keto-safe pancake recipe uses coconut flour to keep your carbs in check.
Pancakes date back to prehistoric times, although they were likely less puffy than the thick flapjacks of modern times. It is believed the earliest pancake cooks used cattails and ferns to produce flour, which was then baked on a hot rock.
The ancient Greeks and Romans enjoyed pancakes with honey. Elizabethans preferred a version with sherry, spices, rosewater and apples.
Many people still observe the Roman Catholic tradition of consuming ample quantities of pancakes on Shrove Tuesday. It marks the beginning of lent, a religious observance of fasting and repentance of wrongdoing.
Recipe Directions
- Mix the eggs, coconut flour, coconut milk, vanilla, baking soda, and stevia. Mix well.
- To cook these pancakes, you can use a griddle or a frying pan. Put the coconut oil into the pan to grease it and put the pan on low heat.
- Ladle some of the batter into the pan (to form a 3-inch diameter circle). The pancake should be thick so don’t try to make the batter spread out. If you’re using a large enough frying pan, you can cook 3 or 4 pancakes at the same time.
- Cook for 2 minutes and then flip. Continue cooking and flipping until both sides are brown.
- The pancakes are a bit dry by themselves, so enjoy them with some ghee or some berries.
