Sugar Free Pancakes with Fresh Berry Topping and Coconut Whipped Cream

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Ingredients for Pancakes

  • 1 cup organic white flour (or buckwheat flour, or almond meal)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup almond milk (or any milk of your choice)
  • 1 large egg
  • 2 tablespoons coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 1/2 cup Greek yogurt (optional, for extra protein and moisture)

Ingredients for Berry Topping

  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blueberries
  • 1 teaspoon lemon juice (optional)

Ingredients for Coconut Whipped Cream

  • 1 can full-fat coconut milk (chilled overnight)
  • 1 teaspoon vanilla extract

Instructions

Prepare the Pancakes

  1. Mix the Dry Ingredients:
    • In a large bowl, whisk together the organic white flour, baking powder, baking soda, and salt.
  2. Mix the Wet Ingredients:
    • In another bowl, whisk together the almond milk, egg, melted coconut oil, and vanilla extract until well combined. If using Greek yogurt, mix it in with the wet ingredients.
  3. Combine:
    • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  4. Cook:
    • Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little coconut oil or cooking spray.
    • Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown and cooked through.

Prepare the Berry Topping

  1. Mix Berries:
    • In a small bowl, gently mix the fresh raspberries and blueberries with the lemon juice, if using.

Prepare the Coconut Whipped Cream

  1. Whip Coconut Milk:
    • Scoop out the solidified coconut cream from the chilled can of coconut milk, leaving the liquid behind.
    • In a large mixing bowl, beat the coconut cream with an electric mixer until fluffy and smooth.
    • Add the vanilla extract and continue to beat until well incorporated.

Serve

  1. Top Pancakes:
    • Serve the pancakes warm, topped with the berry mixture and a generous dollop of coconut whipped cream. Add a sprinkle of nuts if desired.

Tips

  • For extra fluffiness, let the batter rest for about 5 minutes before cooking.
  • Mix and match the flour types to your preference.

Enjoy your healthy pancakes with fresh berry topping and creamy coconut whipped cream!