Coconut Pancakes with Almond Butter and Mixed Berries
Nutrition per serving
Calories | 734 kcal |
Protein | 32.5 g |
Carbs | 64.6 g |
Fats | 39.6 g |
Saturated Fat | 15.3 g |
Monounsaturated Fat | 14.4 g |
Polyunsaturated Fat | 6.5 g |
Sugars | 31.1 g |
Fiber | 22.4 g |
Sodium | 1,638 mg |
Ingredients
Egg(s) | |
Coconut Flour | |
Almond Milk | |
Baking Soda | |
Honey | |
Coconut Oil | |
Almond Butter | |
Mixed Berries (Strawberries, Raspberries and Blueberries) |
1. Heat the coconut oil in a large frying pan over a medium-high heat.
2. Whisk the eggs together in a bowl. Then, add the milk and honey and mix again.
3. Slowly and gradually add in the coconut flour and baking soda, and mix to combine and form a batter.
4. Pour/scoop some of the batter into the frying pan (batter should make approx. 3 pancakes) and cook for 4 minutes, then flip the pancake and cook for 3 minutes. Repeat until all the batter is used.
5. Serve on a plate. Top with the berries and drizzle over the almond butter.