Coconut Pancakes with Almond Butter and Mixed Berries

Nutrition per serving

Calories734 kcal
Protein32.5 g
Carbs64.6 g
Fats39.6 g
Saturated Fat15.3 g
Monounsaturated Fat14.4 g
Polyunsaturated Fat6.5 g
Sugars31.1 g
Fiber22.4 g
Sodium1,638 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.