Mini pancakes
Nutrition per serving
| Calories | 609 kcal |
| Protein | 20.1 g |
| Carbs | 14.6 g |
| Fats | 54.9 g |
| Saturated Fat | 31.9 g |
| Monounsaturated Fat | 13.5 g |
| Polyunsaturated Fat | 5.5 g |
| Sugars | 3.8 g |
| Fiber | 7.7 g |
| Sodium | 1,427 mg |
Ingredients
| Egg(s) | |
| Coconut Flour | |
| Almond Flour | |
| Ground Cinnamon | |
| Coconut milk (liquid expressed from grated meat and water) | |
| Coconut Oil | |
| Almond Butter | |
| Baking Soda | |
| Butter (unsalted) |
1. Break the eggs into a bowl and beat well.
2. In a separate bowl, mix together almond flour, coconut flour, baking soda, and cinnamon. Season with salt (optional). Then add to the beaten eggs and mix in thoroughly.
3. Add coconut milk and mix with a whisk or similar.
4. Grease a pan with plain ghee (or butter) and put the heat to low. Put a small round baking form on the pan and pour the pancake mixture into it. Cook for about 5-8 minutes until, you are happy with the consistency, and the top of the pancake is firm.
5. Remove the baking shape form and turn the pancake on to the other side. Cook for a further minute.
6. Cover the almond butter on top of each pancake. Add fresh fruit if you want.