Ready In:

20 mins



Good For:


About this Recipe

If you are looking at your pantry and are down to the basics – how about some light and fluffy coconut flour pancakes to lift your mood and get ready for the weekend or for a simple weekday breakfast. Add some sugar-free salted caramel sauce and bacon for an – oh so exciting – breakfast treat. 


  • 1/2 cup coconut flour
  • 1 tablespoon xylitol
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 large eggs
  • 1/4 cup butter
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sparkling water
  • 56g butter
  • 1/2 cup xylitol
  • 118ml heavy whipping cream
  • 3/4 teaspoon salt

1. In a large bowl, whisk 1/2 cup coconut flour, 3 tbsp xylitol, 1/2 tsp baking powder, and 1/2 tsp salt.

2.  Add 6 large eggs, 1/4 cup butter melted butter, and 1/2 tsp vanilla extract and stir to combine.

3.Add 3/4 cup sparkling or regular water – whisk until smooth. Let batter rest a few minutes to thicken.

4. Add butter to your pan and add 2 – 3 tbsps of batter and shape into a circle. Cook till golden brown and top is set. Flip and repeat.

5. For the sugar-free salted caramel sauce – which truly is like liquid gold – simmer and stir 56g of butter in a saucepan until fully browned.

6. Add 1/4-1/2 cup xylitol, 118ml heavy whipping cream and ¼ to ¾ tsp salt stirring until fully combined.

7. Add in 1tsp molasses (optional), and stir. Simmer over very low heat for 15 minutes (don’t stir!), taste for seasoning and pour into a glass container – ready to enjoy with your coconut pancake stack!

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