Low-Carb Raspberry & Vanilla Coconut Pancakes

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 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).