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Low-carb almond and coconut pancakes

These low-carb almond and coconut pancakes are ideal for those on a diet. They are gluten-free and dairy-free too. I used very little coconut sugar in the batter ( just one spoonful) but you can add more if you want them sweet. You can serve them with maple syrup, honey, fruit compote or coconut cream/yoghurt, depending on your diet. I like snacking on them during the day.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 Tbsp desiccated coconut
  • 3 Tbsp coconut flour
  • 3 Tbsp ground almond
  • 1 tsp baking powder
  • 2 large eggs lightly beaten
  • 1 cup almond or coconut milk approx.
  • Juice and zest of one lime
  • Coconut Sugar or Stevia to taste
  • Coconut oil to cook.

Method
 

  1. Mix the coconut flour, baking flour, almond flour and desiccated coconut. Add the beaten eggs and enough almond/coconut milk to get a thick but pourable batter. Add the sugar and zest &juice of one lime and combine. Finally, add a spoonful of coconut oil. Rest the batter for 15 minutes.
  2. Lightly grease and heat a pancake pan and add dollops of the batter, letting them spread out into circles (you can use pancake moulds if you have any). When the surface is no longer wet, turn them over and cook for another minute or so until golden.
  3. Transfer them to a plate and repeat with the remaining batter.
  4. Serve warm or at room temperature with your chosen toppings.