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Fluffiest Coconut Pancakes Paleo



6 piece(s)


  • 6 eggs, Separated
  • 65 g coconut flour (1/2 cup)
  • 125 g Almond milk, 1/2 cup
  • 1 tsp baking powder, Gluten free
  • 2 tbsp coconut oil melted
  • 1/4 tsp salt

Recipe's preparation

  1. With Butterfly in place, add egg whites and whip on Sp4 till soft peaks form and remove into another bowl and set aside

  2. Without washing bowl add egg yolks and with butterfly still in place whip on sp 4 for 30sec

  3. Add flour, salt, oil, milk and baking powder to egg yolks and stir for 15sec on sp1.5

    Scrape down sides and repeat once if necessary.

  4. Add 1/4 of whipped egg whites and continue to stir gently on sp1-1.5. Gradually add all egg whites through the opening of the lid. Takes about 15-30seconds.

  5. Remove butterfly and gently fold in any egg white that remains unincorporated with a spatula

  6. Spray large frypan with a little oil of choice and heat on medium heat. Add pancake batter to form thick pancakes about 12cm diameter. Cook pancakes until the top looks a little set and the bottom is golden brown, then flip and cook other side.

    Makes 6 thick and fluffy pancakes.


    Serve with berries, maple syrup and coconut cream or the Canadian way, with crispy bacon, maple syrup and a fried egg.


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Inspired by a recipe created by Laura Vitale of www.lauraskitchen.com

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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