Walnut Pancake with Frosting

Walnut Pancake with Frosting
Walnut Pancake with Frosting

Recipe from@guiltfreemx


• 2 cups almond flour (315 grams)

• 3 tablespoons coconut flour (24 grams)

• ½ cup melted coconut oil (100 grams)

• 2/3 cup monk fruit (130 grams)

• 4 eggs

• ½ teaspoon vanilla extract (5 grams)

• 2 teaspoons of aluminum-free baking powder (4 grams)

• ⅔ cup coconut milk (133 grams)

• ½ cup pecan nuts chunks (60 grams)


• 1/2 cup of coconut milk powder (5 grams)

• 1 - 2 tablespoons of coconut milk (13-26 grams)

• 1/4 teaspoon vanilla extract (5 grams)

• 1 tablespoon of monk fruit (14 grams)

• 1/4 cup chopped pecan nuts to sprinkle (30 grams)


1. Preheat the oven to 180ºC (350ºF).

2. Grease the muffin pan with coconut oil and line the base with paper.

3. In a large bowl mix liquid ingredients: melted coconut oil, eggs, vanilla, and coconut milk.

4. In another large bowl mix dry ingredients: almond flour, coconut flour, monk fruit, baking powder.

5. Pour dry ingredients into liquids and incorporate until a completely unified mixture is obtained.

6. Add the pecan nuts in pieces and with the help of a spatula, mix in an enveloping way.

7. Bake for approximately 45 minutes, until you can introduce a toothpick and it comes out clean. The time depends on your mold and oven.

8. Let cool before unmolding.

For the frosting:

1. In a small bowl add and mix powdered coconut milk, coconut milk, vanilla, and monk fruit. Beat the mixture with a small wire whisk until everything is integrated.

2. Once the muffin has cooled, cover the entire muffin with the frosting.

3. Decorate with pieces of pecan nuts on the surface of the pancake.

For approximately 17 muffin servings.

Older post Newer post