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Coconut & Cardamom Banting Flapjack Stack

Coconut & Cardamom Banting Flapjack Stack

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1. In a large bowl, place the egg whites and beat with an electric beater until stiff peaks form.

2. In a separate bowl, add the coconut flour, Moir’s Desiccated Coconut, ground cardamom, Moir’s Vanilla Essence, pinch of salt and egg yolks and mix well.

3. Lightly fold the egg whites into the coconut flour mixture to form a batter.

4. Heat a non-stick frying pan and spray with cooking spray. Add spoonfuls of the batter into the pan and cook for 1-2 minutes on each side until golden.

5. Serve the coconut flapjacks with thick, double cream Greek yoghurt, berries of your choice and toasted Moir’s Desiccated Coconut.

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For the Pancakes:

4 eggs, separated

60g coconut flour (available at health shops)

50g Moir’s Desiccated Coconut

Pinch of ground cardamom

3 tsp (15ml) Moir’s Vanilla Essence

Pinch of salt

To serve:

Thick, double cream Greek yoghurt, Berries of your choice (raspberries,strawberries, blueberries)

100g Moir’s Desiccated Coconut, Toasted

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