Mini Coconut Chia Seed Pancakes – Low Carb, Gluten/Wheat Free, Vegan, Low/No Sugar Added, Grain Free, All Natural Ingredients 

#WHATHEALTHYMODELSEAT

I love pancakes. And not the Aunt Jemima type pancakes – but this one! For those of you “glyceamics” who keep on low carb, low/no sugar, vegan, gluten/wheat free lifestyle like me, this is for you. (Or if you just want a healthier alternative to those Aunt Jemima pancakes too!)

I have already expressed my love and need for coconut flour and coconut oil so of course they main ingredient is coconut in this recipe.

Making the perfect pancake isn’t always the easiest, so be patient. They may not form exactly like a normal pancake, but trust me, they are still delicious. I generally top my stack with cinnamon and melted coconut oil. But if you really need the syrup taste, opt for coconut nectar. Or if you want some more coconut punch, try whipping up some cold coconut milk as a whipped cream topping.They also go great with a side of berries!

Check out why coconut flour and coconut flour pancakes are the best:

www.coconutflourpancakes.com

NOTE TO SELF: Do not eat right from out of the frying pan!! 😉

Ingredients:

2 Tablespoons of egg replacer (Like ground flax seeds or ground chia seeds) with 8 tablespoons of warm water

1/4 cup + 1 tablespoon of organic coconut flour, sifted

1/2 cup of unsweetened almond milk

1 teaspoon of real vanilla extract (not flavouring!)

1/4 teaspoon of baking soda

1/2 teaspoon of apple cider vinegar

1/2 teaspoon of cinnamon

1 to 2 packets or teaspoons of stevia (or coconut palm sugar)

Cold pressed virgin organic coconut oil for frying and topping (melted)

1/8 teaspoon of salt ** I usually keep this out

Optional: 2 tablespoons of full fat unsweetened coconut milk

Optional: 1/4 cup of unsweetened shredded coconut

Let egg replacer (either flax seeds or chia seeds) sit in the warm water for a bit until it looks gooey. Combine all ingredients in a bowl. Stir thoroughly until well blended. You can allow the batter to sit for at least a few minutes too. Batter will be thick. Heat a greased nonstick skillet over medium high heat for a minute or two. Add coconut oil for frying. Make sure the pan is completely pre heated before cooking in order to have the ideal pancakes. Pour desired amount into the pan. I use about two tablespoons to make mini pancakes. Cook until golden, a few minutes on each side. Transfer to your plate and repeat with the rest of your batter. You’ll need to re-grease the pan with more coconut oil between each pancakes. And ENJOY!

If you want the non-vegan version, check out the ingredients below: 

2 egg whites

1/4 cup of organic coconut flour, sifted

1/2 cup of unsweetened almond milk

1 teaspoon of real vanilla extract (not vanilla flavouring)

1/2 teaspoon of baking powder

1/8 teaspoon of salt

1/2 teaspoon of ground cinnamon

1-2 packets of stevia or coconut palm sugar

2-3 teaspoons of chia seeds soaked in warm water for a few minutes

Cold pressed virgin organic coconut oil for frying and topping (melted)

Optional: 2 tablespoons of full fat unsweetened coconut milk

Optional: 1/4 cup of unsweetened shredded coconut

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