Raspberry & Vanilla Pancakes

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5 from 171 votes

Raspberry & Vanilla Pancakes

25 minutes
Calories 120kcal


  • 2 large eggs (free range or organic)
  • 1 tablespoon coconut flour (free range or organic)
  • 2 tablespoons dry coconut (free range or organic)
  • 1/4 teaspoon baking soda
  • 3 tablespoons coconut milk (free range or organic)
  • 1/2 teaspoon extract (free range or organic)
  • 1 tablespoon coconut (free range or organic)
  • 6 drops stevia extract (free range or organic)
  • 1/2 cup yogurt (free range or organic)
  • 1/2 teaspoon extract (free range or organic)
  • 1/3 cup fresh raspberries
  • 1 teaspoon dry coconut (free range or organic)


  • Crack the eggs into a bowl and beat them well with a whisk or fork.
  • In a separate bowl, mix coconut flour, desiccated coconut, vanilla bean extract (I just use seeds from vanilla bean) and baking soda.
  • Add the mixture to the bowl with eggs and spoon in the coconut milk.
  • Mix well.
  • Add the sweetener.
  • Liquid Stevia extract is better than powdered Stevia and doesn't leave a bitter aftertaste if used in moderation.
  • Just be careful, it is still many times sweeter than sugar and you should not use more than a few drops.
  • If you don't like Stevia, use non-GMO Erythritol or "Just Like Sugar" (a natural sweetener that comes from chicory root).
  • In a small bowl, mix the yogurt with vanilla.
  • Wash the raspberries and place them on a paper towel.
  • Prepare the pan by greasing it with coconut oil and set the cooker on low heat.
  • Pour about half a ladle of the 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.
  • Sprinkle the top with some coconut and ENJOY!


Calories: 120kcal

Originally posted 2019-02-20 17:39:59.

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