LOW CARB COCONUT PANCAKES (V)

LOW CARB COCONUT PANCAKES

vegan|gluten free|nuts

PREP TIME: 15 mins
COOK TIME: 20mins

Ingredient/Recipe notes:

- Coconut flour and almond flour is a great gluten free combination that yields a low carb, high fibre pancake without any grittiness

- This recipe is naturally sweetened by the coconut flour and bananas

- A perfect weekend brunch showpiece

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INGREDIENTS

DRY

• 1/2 cup organic coconut flour

• 1/2 cup raw blanched almond flour

• 1 tsp aluminum-free baking powder

• Himalayan pink salt, dash

WET

• 5 pasture-raised eggs

• 1 ripe banana

• 1 1/2-3/4 cup plant-based milk (i.e. homemade almond/oat)

• 1/4 cup extra virgin olive oil

• 1 1/2 tsp vanilla extract (alcohol-free for toddlers)

• 1/2 cup organic blueberries (frozen or fresh)

COOKING & SERVING

• 1-2 Tbsp organic coconut oil, for cooking

  Topping options:

• any other fruits

• chopped activated nuts and seeds

• yogurt

• chia jelly

• maple syrup

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DIRECTIONS

1. Mix all dry ingredients in a bowl and whisk to combine, breaking up clumps.

2. Whisk together all wet ingredients, except blueberries.

3. Add wet ingredient mixture to the flour mixture, mix well to prevent clumping.

4. Fold in blueberries just before cooking.

5. Heat up a pan with some of the coconut oil at low to medium-low heat. Use a small ladle or a 1/4 cup to drop batter into pan to form circles. There should be a gentle sizzle.

6. Cook until bubbles form, 2-5mins, the bottom side should be golden brown and easy to lift off pan, then turn and cook for another min or so.

7. Enjoy!