Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate-Coconut-Mini-Pancakes_2-1

Chocolate Coconut Mini Pancakes


  • Author: The 4 Blades
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: approx. 20 mini pancakes

Description

Pancakes are one of my favourite things to have for breakfast. When I gave up gluten and grains these were struck off my menu. I have used nuts instead of flour and had some good results but there are only so many nut pancakes one can eat. Therefore I decided to use coconut flour for this recipe. Which made me think of coconut rough. Mmmmmm. What could be better than chocolate and coconut together in a pancake?!!!!

Recipe Tester Feedback: “This recipe is definitely a keeper! Was great as an after school snack and whilst I thought I’d have enough to put a few in the freezer for another day, they all went in one hit – with just 2 kids….and I might have taken a sneaky few – couldn’t help it, too good!” – Sally-Ann

No: Gluten / Dairy / Nuts
Contains: Eggs


Ingredients

  • eggs – 4
  • coconut oil – 30g + extra for frying
  • coconut milk – 60g
  • honey – 50g
  • vanilla – 1 tsp, extract
  • baking powder – 1 tsp
  • coconut flour – 30g
  • cacao powder – 1 Tbsp, raw
  • sea salt – pinch
  • maple syrup – for serving
  • fruit of choice – for serving

Instructions

  1. Heat frying pan over low heat.
  2. Add eggs (4), coconut oil (30g), coconut milk (60g), honey (50g) and vanilla (1 tsp) to the bowl. Mix Speed 3 / 15 seconds. Scrape down sides.
  3. Add baking powder (1 tsp), coconut flour (30g), cacao powder (1 Tbsp) and salt (pinch). Mix Speed 3 / 5 seconds. Scrape down sides if necessary and ensure ingredients are just combined. Do not overmix as this will result in the raising agent not working properly.
  4. Increase the heat under the frying pan slightly and add a small amount of oil or butter to the pan. Pour approx. 1 Tbsp of the mixture into the pan for each pancake. Depending on the size of the pan, you should fit 3 or 4.
  5. Cook until lightly golden on the bottom then flip. These will not bubble as much as “regular” pancakes, although you might see a few small bubbles on the top when they are ready to turn. These may be slightly hard to flip. If they appear to tear you can simply push them back together in the pan.
  6. Once cooked on both sides, serve immediately with maple syrup and sliced fruit.

Notes

Can be frozen

Keywords: Thermomix Breakfasts, Free Thermomix Recipes, Lower Carb, Sweet Thermomix Snacks, Vegetarian