in Dessert Recipes

Coconut egg pancakes with cream and strawberries

updated

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Ingredients for 2 servings:

  • 4 eggs, organic
  • 200 ml sweet cream or other milk
  • 1 tbsp honey, sugar or xylitol
  • 1 tbsp coconut flour
  • n. B. Strawberries, ripe
  • 1 cup whipped cream or plant-based substitute
  • 1 tsp xylitol (sugar substitute)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

goes very quickly

Combine the first four ingredients in a tall bowl and whisk thoroughly with a mixer. Let the batter rest for a few minutes. Meanwhile, wash, hull, and slice the strawberries. Add sugar if desired, or leave them plain. Heat two pans and brush with coconut oil. Fry pancakes in batches from the batter on both sides. While the pancakes are cooking, pour the cream into a tall bowl and whip with 1 teaspoon of xylitol until stiff peaks form. Serve everything on plates.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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