Fibre-Rich Pancakes
for Steady Energy
Who doesn’t love pancakes? They’re one of those simple comforts that suit slow mornings and relaxed breakfasts.
Made with coconut flour and real, whole ingredients, these pancakes are designed to be gentle on your body while still deeply satisfying. Each serving provides around 8 g of fibre—about a third of the daily goal for women—helping support gut health, steady energy, and balanced blood sugar. They’re nourishing without feeling heavy, offering a wholesome twist on a classic that fits easily into a balanced way of eating.
You can easily level them up by adding Greek yoghurt, warm forest fruits for colour and polyphenols, and a sprinkle of nuts or seeds.
And don’t be fooled by the size of the serving — two small, fluffy pancakes might not look like much, but they’re nutrient-dense and calorie-rich in all the right ways. They’re designed to truly satisfy, not just fill space on the plate. They also fit well into a lower-carbohydrate or keto-style approach, coming in at around 10 g net carbs per serving when made with coconut flour and the suggested raspberries. Trust me on this one, and have a look at the nutritional values per portion below.
Nutritional value per serving:
Calories: 384 Total Fat: 30g, Saturated Fat: 12g, Cholesterol: 278mg, Fibre: 8g, Protein: 12g, Carbohydrates: 17g, Sodium: 510mg, Sugars: 5g, Net Carbs: 9g
Ingredients for 2 portions
- 30 g of coconut flour
- 3 large free range eggs
- 1 tablespoon of kefir (optional, but worth adding live cultures)
- 2 tablespoons olive oil
- 1-2 tablespoons of coconut oil (for greasing the skillet)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- a pinch of sea salt
- Coconut flakes, raspberries or frozen forest fruits, and nuts (optional for topping)
Method
In a bowl, gently whisk the coconut flour, eggs,kefir, olive oil, baking powder, vanilla extract, and salt until smooth and lump-free.
Warm a large skillet over medium-low heat and lightly grease with coconut oil.
Spoon enough batter to make about 2 medium pancakes onto the skillet. Cook until bubbles appear on the surface, roughly 4 minutes, then flip carefully and cook for another 4 minutes, or until golden and set.
Repeat with the remaining batter. Serve the pancakes warm, topped with nuts, seeds, or extra berries. Leftovers will keep well in the fridge for up to five days.
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