I have been trying for a while now to gradually eliminate processed and refined foods from my diet. Refined flour is one of such foods. If you are a lover of pancake, puff-puff, chin-chin and co., you’ve probably been using refined flour to make these foods. This keto-friendly coconut pancake does not need refined flour. Yay!
The problem with refined flour
The problem with refined (white) flour is, it is stripped of two main components – the bran (which provides the fibre usually found in whole grains) and the germ (a great source of energy, fiber, protein, and complex carbohydrates, and essential daily vitamins like folate, vitamin E, and vitamin B).
Coconut flour, on the other hand, is unrefined, is high in fiber, protein, and healthy fats. Unlike refined flour, coconut flour is low in sugar, calories and on the glycemic index. A total win for anyone on a low-carb diet. The reason why I totally love this keto-friendly coconut pancake and I know you would love it too.
How to make keto-friendly coconut pancake
To make this keto-friendly coconut pancake, all you need is coconut flour, coconut milk, and eggs. It’s that simple. If you can access fresh coconuts, then go ahead and make coconut milk, coconut oil, and coconut flour. You can use it for this recipe. Double win! Was I able to convince you to try some Keto-friendly coconut pancake? If so then please feed me with those wonderful comments of yours. Also, tag me at shape_up_african to get your food picture featured on my Instagram feed.
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Now let’s get right to it!
- 1/2 cup coconut flour
- 3/4 cup coconut milk
- 6 eggs
- 1 tbsp. butter, melted
- 1 tsp. baking powder
- 2 tbsp. sukrin fiber syrup (optional)
- A pinch of salt
- coconut oil or butter for frying
- Mix coconut flour, salt and baking powder in a bowl and set aside.
- Seperate egg yolks from egg white and beat the egg white till light and stiff.
- Now whisk egg yolk, coconut milk, fiber syrup and butter thoroughly.
- Now add egg yolk mixture to the dry ingredients.
- Fold in egg whites slowly into the batter and let it sit for 5 -7 minutes.
- Use a tablespoon to scoop batter into a hot buttered pan.
- Serve with fresh berries.
- You can substitute fiber syrup with powdered stevia for sweetness if cannot access fiber syrup.