Coconut pancakes

It's Sunday and that means coconut pancakes. Yay. I serve them with bacon, Greek yoghurt, nuts and berries. Sometimes mango or avocado. Leftovers work great in the lunch box with some fried chicken and Greek yoghurt stirred with some some ground or fresh coriander.

Coconut pancakes - photo by Rikke Wend Hartung

(4 pancakes)

Whisk 4 large eggs in a bowl until they get frothy, then mix in 2.5 dl (1 cup) of coconut milk and vanilla extract to taste.

Add 1.5 dl (½ cup) desiccated coconut, 1 teaspoon baking powder, 1 teaspoon of xylitol and ½ teaspoon sea salt.

Mix well and fry in coconut oil.

Enjoy