Thai Coconut Pancakes

These Thai Coconut Pancakes are a delightful twist on traditional pancakes, infused with the rich flavors of coconut and a hint of lime. Perfect for a keto breakfast, they are fluffy, satisfying, and easy to make.

Ingredients

• Coconut flour - 60 grams
• Eggs - 2 large
• Coconut milk - 120 ml
• Baking powder - 1 teaspoon
• Erythritol (or preferred sweetener) - 2 tablespoons
• Salt - 1/4 teaspoon
• Vanilla extract - 1 teaspoon
• Coconut oil (for cooking) - 1 tablespoon

Steps

1. In a mixing bowl, combine coconut flour, baking powder, erythritol, and salt.
2. In another bowl, whisk together the eggs, coconut milk, and vanilla extract until well blended.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
4. Heat a non-stick skillet over medium heat and add coconut oil, swirling to coat the surface.
5. Pour 1/4 cup of the batter into the skillet for each pancake, cooking for about 2-3 minutes until bubbles form on the surface.
6. Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
7. Serve warm, optionally garnished with shredded coconut or a squeeze of lime.

Nutrition

• Calories: 280
• Protein: 8 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 200 mg
• Cholesterol: 186 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.12 L

Health Benefits

• Low in carbohydrates, making it suitable for a keto diet.
• Coconut flour is high in fiber, which aids in digestion.

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