Almond pancakes with coconut milk

2 servings

20 minutes

Almond pancakes made with coconut milk are a delicate and airy treat that has become popular due to the combination of nutty aroma and subtle sweetness. Their history is rooted in American culinary traditions, where fluffy pancakes hold a special place at breakfast. Coconut milk adds softness and a hint of exoticism to the batter, while almond flour contributes a refined taste and pleasant texture. These pancakes are suitable for health-conscious individuals due to their low carbohydrate content and the use of erythritol instead of sugar. Cooked in ghee, they acquire a rich flavor with a light nutty note. Perfect with berries, honey, or nut butter, they make a wonderful addition to a cozy morning table.

Energy value per serving

• Calories: 477.3
• Proteins: 24.4g
• Fats: 36.9g
• Carbohydrates: 13.4g

Ingredients

• Chicken egg: 4 pc
• Coconut milk: 100 ml
• Almond flour: 60 g
• Rice flour: 15 g
• Erythritol: 2.5 tbsp
• Baking powder: 1 tsp
• Salt: pinch
• Vanilla: pinch

Cooking steps

1. Whisk the eggs until frothy.

   Required ingredients:

   • Chicken egg: 4 pieces

2. Add all the other ingredients to the eggs and mix.

   Required ingredients:

   • Coconut milk: 100 ml
   • Almond flour: 60 g
   • Rice flour: 15 g
   • Erythritol: 2.5 tablespoons
   • Baking powder: 1 teaspoon
   • Salt:  pinch
   • Vanilla:  pinch

3. Fry each pancake on both sides for 3-4 minutes in ghee on a hot skillet.

   Required ingredients:

   • Chicken egg: 4 pieces