Raspberry & Vanilla Pancakes

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. When done, place on a serving plate creating layers of pancakes, yogurt and raspberries. Sprinkle the top with some coconut and ENJOY!


Calories: 120kcal

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

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