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Get It NowI created this coconut flour pancakes recipe for all my readers that asked for a change from my almond flour pancakes or can’t have them — these are nut-free! The challenging part was that coconut flour recipes (that don’t rely on other flours added) tend to come out dense and have a bit of an unusual texture. Plus, this type of flour is like a sponge with how much moisture it absorbs. It was a fun little series of experiments many years ago, but I found one particular ingredient that solved these issues for me ever since.
Why You’ll Love My Coconut Flour Pancakes
- Thick and fluffy, with a neutral flavor – So many pancake recipes made with alternative flours come out flat, and that just wasn’t going to fly with me. My coconut flour pancakes are thick and fluffy! And the coconut flavor shines through just the right amount (that is, only a little bit).
- Just a few ingredients – 6-ingredient coconut pancakes that actually have a good texture? Challenge accepted! Okay, I did also add a hint of vanilla, but this ingredient is optional.
- Keto friendly, gluten-free, and grain-free – These have zero added sugar and just 4 grams of net carbs in a generous serving. I’m also pleased that they have no grains. They’re a wonderful, nutrient-packed low carb breakfast!
- Nut-free recipe – I had to call this one out separately, because my other favorite keto pancakes also include coconut flour. (In fact, they are so popular that I made a pancake mix version.) But, that recipe contains almond flour too, and after repeated requests for a nut-free option, I made these coconut flour pancakes! (Coconuts are okay for most people needing to be nut-free — but if that’s not you, make my cream cheese pancakes instead.)
- Easy to make – No mixing of dry and wet ingredients separately or extra bowls to wash! Just blend the batter and you’re ready to cook. The whole process takes me about 10 minutes.
Ingredients & Substitutions
This section explains how to choose the best ingredients for my pancakes with coconut flour, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Coconut Flour – Naturally, you need this to make coconut pancakes! I might be a bit biased, but I recommend my Wholesome Yum Coconut Flour for the right texture and absorbency. That’s what I used for testing this recipe, and different brands can vary. Plus, it’s organic and you’d be supporting a blogger (me) instead of a big corporation by using it. (But I won’t judge if you choose to use another brand.)
- Eggs – These help the pancakes stay together and also provide some leavening (lift). Four eggs might sound like a lot, but you need this amount when you use coconut flour for pancakes. This flour is strange like that!
- Cream Cheese – This is my “secret” ingredient! It makes for a big improvement in taste and texture, so don’t skip it. If you need a dairy-free or paleo option, substitute with thick, full-fat coconut cream (the kind from a can) along with a pinch of salt, or simply dairy-free cream cheese.
- Heavy Cream – Adds richness and thins out the batter. You can also use any milk of your choice. I’ve had success making these pancakes with both coconut milk and almond milk, and these would make suitable paleo and dairy-free options.
- Besti Monk Fruit Allulose Blend – My go-to sweetener, because it tastes like sugar (no aftertaste), dissolves easily, and won’t crystallize. Adding just a little bit improves the flavor. I previously used erythritol, which is fine as well. If you want to use another sweetener, make sure it’s granulated, and check my sweetener conversion chart.
- Baking Powder – Helps to makes the coconut flour pancakes fluffy. I like this brand, which is non-GMO and gluten-free. Do not use baking soda, which is not the same.
- Vanilla extract – This is optional, but I think just a touch makes these pancakes taste better.
VARIATION: Add mix-ins if you like!
Sometimes I stir in fresh blueberries or sugar-free chocolate chips. Just add them after blending and before cooking.
How To Make Coconut Flour Pancakes
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Make the batter. In a blender, blend the eggs, cream cheese, coconut flour, heavy cream, Besti, baking powder, and vanilla, until smooth. It will look like the picture in the blender below at first, then get thicker as it sits.
- Let it rest. Let the batter sit for a few minutes, so that it can thicken up a bit. This is crucial! It will look very thin at first, but it’s important for it to get thicker before cooking.
- Fry the coconut flour pancakes. Scoop the pancake batter onto an oiled pan and spread into small circles. (You can use coconut oil, avocado oil, or any neutral oil for frying.) Fry over medium-low to low heat, until bubbles form on top (as shown below).
- Flip and cook on the other side. The pancakes are done when they are golden brown on both sides. See my tips below for how to get them evenly browned like mine, as well as ideas for how to serve them. And look at how fluffy they are!
My Recipe Tips
- Do not replace the coconut flour with almond flour or any other flour. Coconut flour is very absorbent, so it’s not interchangeable with anything else. If you want to use almond flour, I recommend getting super fine blanched almond flour like this to make my almond flour pancakes recipe instead.
- Make sure your eggs and cream cheese are at room temperature. This will ensure a smooth batter. If they are cold, you’ll end up with chunks of cream cheese.
- Don’t have a blender? A food processor also works well for me. A hand mixer in a large bowl might work, but I would probably stir the milk or cream (liquid) in by hand to avoid splashing. I don’t recommend that you whisk or stir all the ingredients together by hand, because the cream cheese won’t mix in properly.
- Expect the batter to be thicker than a traditional pancake batter. This is normal! You can thin it out a little if you really feel the need, but be careful, as too much liquid will make the pancakes soggy.
- Go light on the oil. If you want even browning like my pictures above, use very little oil in the pan. I don’t usually add any more after the first batch of coconut flour pancakes. More oil makes them brown less evenly.
- Swirl the batter into circles on the pan. Since the batter is thick, it doesn’t spread a lot and you will need to spread it yourself to the thickness you want. I like to pour first, then use my measuring cup over it in a circular motion to form a circle.
- Keep the pancakes on the smaller side. Since there is no gluten for structure, they are a little harder to flip, and become unmanageable if you make them big. 3 inches is the perfect size!
- Be careful not to overheat. If your pan is too hot, the outside will burn quickly before the inside is cooked through. This happens kind of easily with this recipe, so watch closely. Sometimes I need my heat at medium-low, and sometimes even low works best.
Storage Instructions
- Store: When I make these coconut flour pancakes, I like to make a double or triple batch to have extras for later! They keep well in the refrigerator for up to 4-5 days, but they also freeze well.
- Freeze: Arrange the pancakes on a parchment lined baking sheet and freeze for a few hours, until solid. (This will prevent them from sticking together.) Then, transfer to a zip lock bag and keep in the freezer for up to 4 months.
- Reheat: I usually warm them up in the microwave, but the oven at 300 degrees F works even better. You can reheat right from frozen if needed.
REHEATING TIP: Spread a little butter on top before reheating.
This ensures that they won’t dry out. You can do this from the fridge or even with frozen pancakes.
Serving Suggestions
My coconut flour pancakes aren’t complete without toppings! Try these ideas for serving them:
- Syrup – My absolute fave is simple: a pat of butter and my natural zero sugar maple syrup (shown above). People have told me it tastes like the one from Costco! 🤭
- Fresh Berries – Strawberries, raspberries, blueberries, and/or blackberries all make lovely additions on top. You can combine them with the syrup as well.
- Nuts Or Seeds – Chop them up and sprinkle over your coconut flour pancakes. I love them topped with chopped pecans or almonds, but if you’re nut-free, you can use sunflower seeds, pumpkin seeds, or for extra coconut flavor, shredded coconut. If you’re not using syrup, I recommend either jam or a drizzle of nut or seed butter to help the toppings stick.
- Other Breakfast Foods – When I want something extra for a lazy Sunday or a special day, I serve these with some coddled eggs and oven bacon.
- Drinks – If you want something to drink with your breakfast, try my bulletproof coffee or keto pink drink.
More Healthy Pancake Recipes
If you like this coconut flour pancake recipe, you might enjoy some of my others:
My Tools For This Recipe
- High-Power Blender – Honestly, you can use just about any blender to make the coconut flour pancake batter, but this one I have gets it ultra smooth. And, it’s powerful enough for just about any other kitchen task I throw at it.
- Non-stick Skillet – I love the hard anodized coating on these. Nothing sticks and it doesn’t scratch easily.
- Cookie Spatula – Okay, this is a weird tool to suggest because these are pancakes, not cookies, but I love this one for turning pancakes! And since these are a bit fragile and tricky to flip, how thin this spatula is really helps.
Coconut Flour Pancakes (Fluffy & Easy)
These thick, fluffy coconut flour pancakes are keto, gluten-free, & easy to make! Whip them up in just 10 minutes, with 6 simple ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Puree all the ingredients together in a blender, until smooth.
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Let the batter rest for a couple of minutes, so that the bubbles settle and batter thickens a bit.
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Heat a lightly oiled skillet over medium-low to low heat. (Avoid high or even medium heat, as they burn easily!) Pour 2 tablespoons (1/8 cup) of batter at a time and spread into circles. The batter will be fairly thick. Cook for 1-3 minutes per side. It's time to flip when bubbles form at the edges.
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Repeat as needed until all the batter is used up.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 4 3-inch pancakes, or 1/4 entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
522 Comments
Hayley
0Hi,
I tried this recipe twice now but the batter just goes very thick like cake batter, and then falls apart when cooked, what could I doing wrong?
Wholesome Yum M
0Hi Hayley, Did you happen to check out the video before making this recipe? How did you batter compare to the video? If it is too thick, you can add a small amount of almond milk (or heavy cream) to thin the batter to the correct consistency.
Michael
0Try adding Xanthan gum, that’s what I did, somewhere around a sixth of a teaspoon.
Bella
0The pancakes tasted alright but It is not fluffy at all!
Wholesome Yum M
0Hi Bella, Sorry these didn’t meet your expectations. If you wanted to make them a little lighter, you can exchange the heavy cream for almond milk.
Hannah
0My 1st attempt at making keto pancakes. These where amazing, I over cooked them but they where absolutely tasty and filled me up for hours! Cannot wait to make them again
Chloe
0God bless you for this recipe! I’m the lone keto follower in my house and your recipes are a hit with everyone. I subbed almond milk and swerve. I was surprised how filling they are!
Heather
0I really enjoyed it. It does not taste like a regular pancake, but I do not think it should. The whole recipe fed just me. :). Made 3. 6 inch pancakes.
Maria de la Torre
0I made it this morning. It was delicious I skipped the Erythrinol and vanilla extract but I added keto blueberry jelly on top. I’m telling you delicious.
Natalia
0Excellent Recipe. Cream Cheese make this pancake fluffy.
Anne
0These pancakes are delicious and easy to make. They taste better than pancakes made with white flour.
Ellie
0Hi thanks for the recipe however mine are turning out very dry, what can I do to fix this?
Wholesome Yum M
0Hi Ellie, For the best results use your batter when you make it. The longer it sits, the thicker (and drier) the batter will get.
Ellen Golden
0These are great. I omitted the heavy cream because it’s more precious in coffee. Used coconut milk. I used powdered erythritol. I love baking with erythritol but now try to use the powdered because it’s non-grainy. I also added a few dashes of sea salt. I was hungry and ate it all! It was a treat cooking them in my new non-stick pan. I did not wait for the batter to be perfectly room temp. but blended the ingredients to take the cold out and added baking powder after. I steer away from almond flour pancakes because if I’m hungry I will eat too many and they will sit in my stomach like a rock. I waited to post this until I knew my stomach was happy with what I ate. This recipe is Just what I was looking for. For me, a weekend treat. Thanks for the recipe!
Shumaila
0Hi, thanks for the lovely recipe. We just started Keto diet for weight loss so it was one of our first Keto pancakes. I did struggle with how much butter to use for frying? as couldn’t find it in the recipe . Also can the butter be substituted for coconut oil? I followed the exact recipe but when i tried to count the calories myself, they were coming around 500kcal… a bit confused.
Wholesome Yum M
0Hi Shumaila, You just want to use enough butter (or coconut oil, your choice) to coat the bottom of the pan and prevent sticking. If you are using large amounts you will need to figure that into your macros. Nutrition can vary a bit depending on the brands of ingredients you use, but 500 calories is a huge difference from mine. You may want to find an online macro tracker to help you compute your daily nutrition intake.
Jen
0These are fantastic and easy. I also make a Triple Berry topping using frozen berries, Erythritol and lemon juice and add corn starch to thicken on stove. So good!
Sally Sheridan
0Oh wow I loved these! Perfect recipe as working with coconut flour is tricky but rewarding when it’s done right. I’ve only recently started using erythritol and found it to be grainy at times, so I tweaked the method slightly to ensure it was all incorporated.
I creamed it with the cream cheese first then added the eggs one at a time, the vanilla, then the coconut flour and baking powder (kinda like baking a Victoria sponge cake). I adore the flavour of coconut and so topped with shredded coconut and a simple squeeze of fresh lemon, finished with a sprinkle of sea salt.
Thank you so much for the recipe!
Malorie Edie
0What other keto sweetener can ya use if ya dont have besti erythritol or allulose?
Wholesome Yum M
0Hi Malorie, If you don’t have any sweetener on hand, you can omit it completely. The pancakes taste best with a little touch of sweet to them, but if you are using syrup it won’t matter too much if they are sweetened.
Mary Lata
0Made these today they are delicious key is have everything room temperature they came out perfect
Michael
0Love this recipe, but found that they tended to fall apart mid flip, unless I overcooked them on the first side. So I added a small amount of xanthan gum (somewhere between 1/8 and 1/4 tsp), and perfect! Stay together, and much closer to pancake texture. Thanks for the recipe!
Michelle E
0OMG… I have been on keto for 6 months and I have tried sooo many pancake recipes. I just settled on the fact that I would have to get used to a “just ok” version of “pancakes” I finally found. Until I found this recipe. I followed the recipe exactly, with a small exception- my husband doesn’t really use syrup so I added a splash of pure maple extract. They honestly taste just like pancakes. I LOVE THEM!!! I paired them with your sugar-free maple syrup recipe (I just added butter to the syrup) and to my surprise my husband loved the syrup too!!! Finally the perfect keto pancake breakfast!!! Thanks so much!!!
Joan Gibb
0Great recipes but once again too much annoying blah blah blah and too many ads all over the place. How about a simple recipe card of 2 pages with ingredients, how to make them and then the composition, carbs, etc.. EDIT!!!
Wholesome Yum M
0Hi Joan, If you would like to skip the post, you can use the ‘Jump to Recipe’ button located under the title of the recipe. You may also be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.
Jess
0Hello! I tried this for 1 serving (so half the recipe) and make 2 pancakes with that. Unfortunately, they were very very dry (I drenched them in double cream so it was okay in the end). I have made several of your other recipes and they were great so I’m sure it is me. I also cooked them a little longer (electric cooker was taking longer to heat) so is it possible I overcooked them? If not, I was wondering if I could maybe substitute some of the coconut with Psyllium husk maybe to add more of a gel texture to combat the dryness? Also, I am trying not to use almond flour at all as it is just really expensive.
Wholesome Yum M
0Hi Jess, It is very possible that these were overcooked. Psyllium won’t add anything to this recipe, as it’s just as drying as coconut flour is.
Sarah
0This was amazing! So fluffy! I used half a banana instead of the sugar substitute. Definitely double the recipe, you will want more!
Michelle Courtens
0My pancakes just didn’t want to work (I am not good at baking pancakes!) So I added a little bit more coconut flour and an egg and I put it in the oven. But it came out great!!!!!
Mina
0Hi there! I want to make these for Father’s Day but was wondering if I could do it without the sweetener? Can it be omitted?
Wholesome Yum M
0Hi Mina, Yes that is fine. The sweetener can be omitted.
M
0Hi I made these and they were pretty gross. The taste was terrible! Had to throw them in the bin… I used stevia instead, could that be the reason?
🙁
Wholesome Yum M
0Hi M, Yes it is probably the stevia. Stevia comes in different potencies and can have a bitter aftertaste, so unless you were using a baking version that’s 1:1 with sugar, it is likely the problem. I hope you decide to try them again with the right sweetener!
Boatner
0I’m looking for the “holy grail” of white wheat flour and this recipe is on the way! Thank you. My pancakes weren’t as thick as I’d adore. They were a bit “grainy” texture but I bet if I ran the erythinol through the blender a bit to make it closer to confectioner’s sugar it probably would help.
Thank you for your fabulous contributions.
Boatner
Jessica
0Oh my goodness were these good- and no one knew they were keto. Totally fixed my pancake cravings.
wilhelmina
0These pancakes turned out so fluffy and yummy! Great breakfast!
Nikilette Walker-Bowman
0Is there another alternative to the cream cheese? I cannot have dairy at all in any way.
Thank you!
Wholesome Yum M
0Hi Nikilette, Dairy-Free cream cheese is the best alternative if you cannot have the real thing. It has a similar texture that works great in most recipes that call for cream cheese.
Nikilette Walker-Bowman
0Ok, I haven’t seen it , but I haven’t looked. I use Daiya cheese as a sub – can you recommend one that is good? TIA Maya
Wholesome Yum M
0HI Nikilette, There are a few different brands depending on your region, but be sure to check stores like Trader Joe’s where they have great in house dairy-free alternatives too.
Carri
0I just made these. I was looking specifically for a recipe that did NOT have a lot of eggs. I’m so over eggy substitutes! Yeah, I found what I was looking for on this site! My husband and I both think they are the closest to regular pancakes; fluffy. The only difference is the lack of chewy bite that you get from wheat gluten. They were lite/tender. But that’s the nature of the coconut flour I guess. May I recommend low carb/sugar free maple syrup. A great alternative for real maple syrup. Tasted great! I will REPEAT this recipe! Thank you Wholesome Yum!
Grace
0These were the best Keto pancakes I’ve made! My 6 year old ate them up!
Lainie
0Would this work in a waffle maker? No biggie if not, but I am excited to try it either way! Thank you!
Wholesome Yum M
0Hi Lainie, This batter isn’t quite right for waffles, but I do have a Coconut Flour Waffle Recipe here!
Midiam
0Is there something I can use instead of the cream cheese. What is the purpose of the cheese in the batter. I’m new to this type of baking and would really like to know. Thank you for the recipe
Wholesome Yum M
0Hi Midiam, The cream cheese adds texture and structure to the pancake recipe. I would not leave it out. If you are looking for a pancake recipe without cream cheese, try any of these: Flaxseed Pancakes, Chocolate Protein Pancakes, Almond Flour Pancakes, or Hazelnut Pancakes.
Ana
0I made these today. Last weekend I made the almond flour ones and the batter was perfect. This batter was rather thick, any reason why the batter would be so thick? I used exactly what the ingredients list. Any suggestions?
I like the flavor of these pancakes and that they are a bit spongy! So would like to try again!!
Wholesome Yum M
0Hi Ana, Did you let the batter sit in between making the batter and cooking the pancakes? Coconut flour is very absorbent and the longer the batter sits, the drier and thicker it will get. Your pancakes will still turn out, but if it sits for too long, you may need to add some liquid to thin them out. That being said, this pancake batter is thicker than most to begin with, and I usually spread it out a little as I put it on the pan.
Ana
0Hi! Thank you for the quick response! I did let it sit but only like 1 minute. Flavor wise they were amazing! It was just hard to pour the batter onto the pan and get them all the same size because of how thick it was. I will try it again and see how it goes!!
Maya | Wholesome Yum
0It can vary depending on the brand of coconut flour too or even with slight measuring differences… the flour is just so absorbent. I added to my earlier comment that it is a thicker batter that I sometimes spread out a bit, but feel free to thin it out a little too… I just find they get a little soggy if I thin the batter out as much as I would a normal pancake batter.
Rob Ram
0It is wonderful. I put a small layer of keto peanut butter between the pancakes and on the top keto whipped cream. I went to heaven and returned and the next morning I went to heaven again.
Julie
0Hi! I live outside the US and it’s hard to decide on the kind of “cream cheese” to use since there are a lot of varieties here that are drastically different in texture, taste etc–could you maybe recommend a few specific brands or kind you’d use in this? Do you mean cream cheese like Philadelphia? Thanks so much for your help!
Wholesome Yum M
0Hi Julie, Yes, like Philadelphia! Enjoy!
Alice Salmonson
0Very good! The batter doesn’t make very much. Can I double the recipe and it will still come out the right consistently? Do they freeze well?
Wholesome Yum M
0Hi Alice, Yes and yes! Doubling the recipe will still give consistent results. These pancakes freeze well. It is best to place parchment or freezer paper between your pancakes so they don’t freeze together and stick.
Holly
0Wow….these are incredible! Absolutely delicious. I followed the tips about room temp ingredients and using the batter immediately and was careful about following the recipe exactly and it was super helpful to compare my batter to your video so I knew what it should look like. These came out so well, I’m honestly shocked that a keto pancake could taste so good! Massive kudos to you for developing this recipe and massive thank you for the helpful tips.
Charlene Graham
0I have tried the cheddar biscuits and almond flour pancakes and they were DELICIOUS….
Suma
0is there anyway to not put in cream cheese and still get a good batter?
Wholesome Yum M
0Hi Suma, No that won’t work. I have several different recipes for pancakes without cream cheese here: Coconut Almond Flour Pancakes, flaxseed pancakes, chocolate protein pancakes, almond flour pancakes, and hazelnut pancakes.
Bernadette
0Love these pancakes.
Bernadette
0This is my favorite keto pancakes Recipe. It’s fluffy, light and just delicious.
Emma Monks
0I’ve made these pancakes a few times now and so far my husband has been completely unaware they’re low-carb. I serve them simply with a little whipped cream and raspberries or blueberries and a drizzle of low-carb syrup.
Caro
0Can I replace cream cheese for coconut cream to make it non diary?
Thank you!
Wholesome Yum M
0Hi Caro, I don’t think that will work. The best alternative would be to buy a dairy free cream cheese.
Becky
0I love the flavor so much but I have a question. My do not fluff and the batter is super thin. Am I blending to much? I am only blending enough to incorporate ingredients. Should I try a different method?
Wholesome Yum M
0Hi Becky, If your batter is thin, then I suggest letting it sit for about 10 minutes after blending together. The coconut flour will thicken in that time and will produce fluffier pancakes.
Bobbie
0These are great!! I followed the ingredient list to a T (I used my food processor – don’t have a blender) I added a couple fresh blueberries to each pancake. They were fluffy and tasted so much better than the almond flour ones I have made in the past. Thanks for a great recipe!!
Deb Tatum
0I only had about three ounces of cream cheese so hubby helped me with the math to not quite double it. I whipped my wet ingredients before putting in my dry. Cooked them, they were amazing, then I realized I forgot baking powder! They were still light without so I am looking forward to next Sunday when I try them again with all the ingredients. I used maple syrup as my sweetener as we are more avoiding grains and eating whole foods more than doing keto.
Robin
0I used 3 eggs, coconut milk instead of heavy cream, and walnuts and half a banana. Talk about fluffy!! I love them!
Melissa
0Best GF pancakes ever!!!!! We LOVE them!!! I love the low carb option, the ease in making them, and the energy they provide. Yum times a bajillion!!!
Katherine
0What KETO topping could I use for the pancakes other than peanut butter. I found the mixture quite thick is thus how it should be ? Otherwise tasted lovely.
Wholesome Yum M
0Hi Katherine, The batter will be a little thicker than conventional pancake batter. If it is too much so for your taste, you could add a little water to thin them out. As for toppings… the world is your oyster! Peanut butter is great, whipped cream cheese, cinnamon and butter, whipped cream and a couple berries, or the more traditional sugar-free maple syrup. Have fun with it!
Leslie Everly
0Just made these this morning for Christmas breakfast and they were a huge hit with my 5 and 12 year old and the husband. The batter smells like cupcakes. They did not really rise but they were still great. Used swerve, bobs red mill coconut flour and fresh baking powder and did add vanilla extract. Will definitely make these again.
Helen
0well that was very yummy, thank you light and fluffy but didnt get as many as you made we had about 6 small ones, mixture was nice and thick, but this coconut flour is very light isnt it, I smashed a whole lot of canadian maple syrup over it and heaps of butter, which has probably stuffed the whole recipe idea of saving sugar and carbs hehe nice though, will also do that again, I actually found the maple syrup in a overnight travel bag which was supposed to be a xmas pressy, but it got missed so wasnt wasteing it in the pantry was I!!!!
have a Happy and carb free xmas
Helen
Melody
0You are amazing … I LOVE your recipes. Thanks so much for sharing. Melody
Shanaaz
0I just found my breakfast for the morning. Thank you