Just because you’re eating paleo doesn’t mean you have to give up pancakes. These coconut pancakes are yummy, filling and full of goodness. Top up with mashed berries and drench in coconut cream – what a treat!
Makes two large pancakes.
- 1/4 cup coconut flour
- 3 omega-3 enriched eggs
- 1/4 teaspoon baking powder
- 1/2 teaspoon organic maple syrup
- 1 teaspoon cocoa butter (optional)
- pinch of salt
- coconut oil
- frozen berries
- coconut cream
Whisk eggs in a bowl, mix in coconut flour, baking powder, maple syrup, cocoa butter, and salt. Mix well.
Mash berries (in this case frozen organic raspberries) in a bowl with a drop of hot water.
Melt coconut oil on a pan. Divide pancake paste into two and form a flat, even pancake onto the pan. Cook for 2 minutes each side.
Transfer cooked pancake onto a plate, scoop a generous serving of berries on top and pour coconut cream on the side.
Recipe adapted from Nom Nom Paleo.