Let’s be honest. All alternative pancake recipes won’t resemble classic thin crêpes. But this isn’t necessarily a plus or a minus— they’re simply different. Frequently, they’re more versatile and bolder in flavor. This week is a perfect opportunity to experiment. No matter how comforting the classics are, there should always be room for something new. Think almond flour and chestnut honey, powdered chickpeas, coconut cream, crushed flaxseed, black truffle, or oatmeal.
These crêpes are perfect for those with gluten allergies or intolerances, as well as anyone following a keto or paleo diet.
- 2/3 cup coconut chips
- 4 eggs
- ½ cup water
- 1-2 tbsp. coconut milk (optional)
- 1-3 tbsp. coconut or olive oil to fry
In a blender or food processor, blend coconut flakes, eggs, water, and 1–2 tablespoons of coconut milk. You can skip the milk, but adding it makes the crêpes more flavorful.
Blend until smooth. If your blender isn’t very powerful, blend for a longer time to ensure the coconut flakes are thoroughly ground into flour. Fry small pancakes in a well-heated pan using coconut oil or olive oil. Serve with coconut cream and fresh blueberries — they make the perfect pairing. Yes, the pancakes can be tricky to flip at first; it takes some practice. However, once they cool slightly, they’re absolutely delicious.
In a blender or food processor, blend coconut flakes, eggs, water, and 1–2 tablespoons of coconut milk. You can skip the milk, but adding it makes the crêpes more flavorful.
Blend until smooth. If your blender isn’t very powerful, blend for a longer time to ensure the coconut flakes are thoroughly ground into flour. Fry small pancakes in a well-heated pan using coconut oil or olive oil. Serve with coconut cream and fresh blueberries — they make the perfect pairing. Yes, the pancakes can be tricky to flip at first; it takes some practice. However, once they cool slightly, they’re absolutely delicious.
