Coconut pancakes

Start by separating the egg yolks from the egg whites.

Beat the egg whites (6) with a pinch of salt (to taste) using a hand mixer until stiff peaks form. Once the whites are ready, set them aside.

In a separate bowl, mix the egg yolks (6), melted coconut oil (2 tablespoons), and coconut milk (180 ml). Then add the coconut flour (60 g) and baking powder (1 teaspoon) and mix thoroughly until you have a smooth batter.

Now gently fold the beaten egg whites into the batter. Let the batter “rest” for 5 minutes so that all the ingredients combine better.

Heat a skillet and add some coconut oil for frying.

Over low to medium heat, fry the pancakes on both sides for a few minutes until golden brown.