Low-Carb Raspberry & Vanilla Coconut Pancakes

Ingredients makes 8 mini pancakes

• Pancakes:
• 2 large eggs
• 1 ¹/₂ tbsp fine coconut flour (12 g/ 0.4 oz) or 4 ¹/₂ tbsp almond flour (27 g/ 1 oz)
• 2 tbsp unsweetened shredded coconut (12 g/ 0.4 oz)
• ¹/₄ tsp baking soda
• 3 tbsp coconut milk or heavy whipping cream (45 ml)
• seeds from ¹/₂ vanilla bean or 1 tsp sugar-free vanilla extract
• 2 tbsp virgin coconut oil or ghee (30 ml)
• 3-6 drops liquid Stevia extract or other healthy low-carb sweetener from this list
• Topping:
• ¹/₂ cup full-fat yogurt or coconut yogurt or whipped cream (125 g/ 4.4 oz)
• seeds from ¹/₂ vanilla bean or 1 tsp sugar-free vanilla extract
• ¹/₂ cup fresh raspberries (62 g/ 2.2 oz)
• Optional: more shredded coconut or powdered Erythritol for dusting

Instructions

1. Crack the eggs into a bowl and beat them well with a whisk or fork.

2. In a separate bowl, mix coconut flour, coconut, vanilla and baking soda. Add the mixture to the bowl with eggs and spoon in the coconut milk. Mix well.

3. Add the sweetener (stevia or Erythritol are great low-carb options).

4. In a small bowl, mix the yogurt with vanilla. Wash the raspberries and place them on a paper towel.

5. Grease the pan with half of the coconut oil and set the cooker on low heat. Pour about 1 tablespoon of the pancake batter on the pan creating hand-size pancakes and cook briefly. When bubbles start to appear on the top of the pancake, flip on the other side and cook for another minute.

6. When done, place on a serving plate creating layers of pancakes, yogurt and raspberries. Optionally, dust with powdered sweetener or shredded coconut. The cooked pancakes can be stored in the fridge for up to 3 days (with the toppings kept separately).