Coconut Pancakes with Yogurt and Mango
Nutrition per serving
| Calories | 629 kcal |
| Protein | 33.2 g |
| Carbs | 61.8 g |
| Fats | 28.7 g |
| Saturated Fat | 16.6 g |
| Monounsaturated Fat | 7.2 g |
| Polyunsaturated Fat | 3.2 g |
| Sugars | 38.8 g |
| Fiber | 16.2 g |
| Sodium | 1,622 mg |
Ingredients
| Egg(s) | |
| Coconut Flour | |
| Milk (2% fat) | |
| Baking Soda | |
| Honey | |
| Coconut Oil | |
| Greek Yogurt (whole milk) | |
| Mango |
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 Greek yogurt and mango chunks.