Low Carb Vegan Pancakes with Strawberry Sauce
Coconut and almond flour pancakes made with mineral water, served with fresh strawberry puree and coconut chips. A low-carb, vegan-friendly breakfast option that combines nutty flour blends with bright berry topping and crunchy coconut garnish.
Ingredients
Instructions
- 1
Mix coconut flour, almond flour, baking powder, salt, and erythritol together.
- 2
Quickly stir mineral water into the dry ingredients.
- 3
Heat canola oil in a pan and pour 2 tablespoons batter per pancake into the pan.
- 4
Reduce heat.
- 5
When the surface of the pancakes is no longer liquid, carefully flip them.
- 6
For the strawberry sauce, wash and trim strawberries, then puree with an immersion blender.
- 7
Serve pancakes with strawberry sauce and coconut chips.
Tips
Stir mineral water into flour mixture quickly to avoid lumps.
Keep heat moderate after adding batter to prevent burning.
Use an immersion blender for smooth strawberry sauce.
Good to Know
Pancakes keep refrigerated in an airtight container for 2 days. Sauce keeps 3 days.
Prepare dry ingredients mixture up to 1 day ahead. Make strawberry sauce 1 day in advance.
Serve warm with strawberry sauce and coconut chips on top.
Common Mistakes
Add water slowly to avoid lumpy batter.
Do not skip the heat reduction after adding batter to avoid burnt bottoms.
Substitutions
adds different crunch