in Recipes

Coconut-almond pancakes

updated

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Ingredients for 1 servings:

  • 1 egg(s)
  • 2 egg whites
  • 30 g coconut flour, defatted
  • 30 g almonds, ground
  • 1 tsp honey or maple syrup
  • ½ tsp cinnamon
  • 1 pinch of salt
  • 2 tsp coconut oil
  • possibly water or milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Low-carb

Combine the egg, egg white, coconut flour, ground almonds, cinnamon powder, and salt in a bowl. Mix thoroughly until a creamy batter forms. If desired, add a little water/milk. Heat half of the coconut oil in a pan. For one pancake, add a ladleful of batter to the pan. Cook the pancake over medium heat for about 4 minutes, or until bubbles form on the surface. Repeat with the remaining coconut oil and batter. 510 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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