If you’ve been following my blog for a while, you might have noticed that I am a big breakfast fan. The first meal of the day is my favorite! It helps me wake up and sets the right mindset for the day. I enjoy taking some time in the morning for myself preparing and eating my breakfast calmly before busy life takes over.
Although I don’t like rushing in the morning before going to work, on weekdays I choose a dish that’s quick and easy to make. Like chia pudding, oatmeal, or a green smoothie.
But on weekends I go all out. I pick recipes that are more special and need a little bit more prep-work. Like pancakes! I didn’t use to eat them very often because they were pretty sweet and I preferred a savory breakfast on weekends (aka avocado toast with a poached egg). But then I found this recipe, and it made me change my mind. It’s from Sarah Wilson’s book ‘I quit sugar’, and it’s hands down the best sugar-free pancake recipe I’ve ever made. It has a very subtle sweet flavor due to the coconut (flour, milk, and shredded flakes) but has no added sugar – at all! When you combine these with your favorite fruit, it’s an excellent healthy and satisfying breakfast!
I used frozen berries and made a fruit compote, but you could also just top them with some fresh berries or bananas. When it comes to toppings, I love to add something creamy such as almond butter and something crunchy like nuts or coconut chips. But that’s entirely up to you.
Try these pancakes, and you’ll never want to eat any of the sugar-loaded ones drowned in maple syrup!
A word on flour: You can usually swap different kinds of flour in a recipe. For example, you can use spelt flour instead of wheat flour. Or you replace refined flour with the whole grain version (just add some extra liquid). But when it comes to gluten-free flours substitutions are trickier and you have to use a particular ratio. Coconut flour is the most difficult one to replace because it has very different characteristics. Therefore I don’t recommend substituting it. You can get coconut and buckwheat flour at your local organic supermarket or – in Germany – at some drug stores.
If you like pancakes but would like to mix it up a little, try these savory spinach pancakes!
Love,
Marion
Sugar-free coconut pancakes
Sugar-free pancakes that are delicious and healthy!
Ingredients
- 2 organic free-range eggs
- 400ml (1 ¾ cup) coconut milk
- 2 tablespoons coconut oil, melted
- 125g (1/4 cup) coconut flour
- 90g (3/4 cup) buckwheat flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 50g (1/2 cup) shredded coconut
- 3-5 tablespoons coconut oil for frying
- Fresh fruit
- Topping of your choice: almond butter, nuts, coconut chips, maple syrup, etc.
Directions
- Step 1 In a large bowl, using a hand mixer or a fork, mix the eggs, coconut milk, and coconut oil until well combined.
- Step 2 Fold in the coconut flour, buckwheat flour, baking powder, salt, and shredded coconut.
- Step 3 Heat a frying pan over medium-low heat and add some coconut oil (around 1 tablespoon).
- Step 4 Once the coconut oil is hot, add some batter to the pan and cook the pancakes for 1-2 minutes on each side. Repeat with the remaining batter – the mixture will make around 5 large pancakes or 10 smaller ones.
- Step 5 Stack the pancakes on your plate and top with fruits and your favorite toppings.
Can I substitute coconut flour with whole wheat flour ?
Hi, unfortunately that won’t work because coconut flour is very absorbent so you would need to use much more whole wheat flour. Unfortunately I haven’t tried it with whole-wheat flour so I can’t tell you the exact conversion rate. You could try 1:4 but I can’t promise it will work! Sorry