Holiday Coconut Raspberry Pancakes

Holiday Coconut Raspberry Pancakes

Makes: 4

Carbs per Serving: 10.5 grams

Protein per Serving: 10.75 grams

Fat per Serving: 8 grams


?         2 Tbsp fine coconut flour

?         4 Tbsp unsweetened desiccated coconut

?         4 large eggs

?         1/2 tsp baking soda

?         2 tsp pure vanilla extract

?         2 Tbsp extra virgin coconut oil

?         6 drops liquid stevia

?         1 cup plain organic yogurt

?         2/3 cup fresh raspberries



  • Whisk the eggs until fluffy, then set aside.
  • In a separate bowl, mix together the coconut flour, desiccated coconut, 1 teaspoon vanilla extract, and baking soda. Pour the mixture into the eggs and mix well. Stir in the liquid stevia.
  • Place a nonstick skillet over low flame and heat the coconut oil.
  • Ladle in the batter and cook for 1 minute or until bubbles start to form. Flip over and cook for 30 seconds or until firm. Transfer to a platter. Repeat with the remaining batter.
  • Combine the remaining vanilla extract and yogurt in a bowl.
  • Top the pancakes with the yogurt mixture and some raspberries. Serve at once.