COCONUT FLOUR PANCAKES

INGREDIENTS

• 1/4 cup Greek yogurt
• 1 large egg, separated 
• 1 tsp. coconut oil
• ½ cup coconut flour
• 1/4 tsp. baking soda
• Pinch kosher salt
• ½ tsp Maple or date syrup, for serving
• 1 tsp cooking oil
• Sliced mixed berries for serving

METHOD 

Greek yoghurt, egg yolks, and coconut oil are mixed together with a whisk in a big dish. Salt, baking soda, and coconut flour are then added and lightly combined.

Whip egg whites until stiff peaks form in a different large dish using a hand or stand mixer, about 4 to 5 minutes. After the egg whites have been whipped, gently incorporate them into the batter.

Put a sizable non-stick skillet on low heat after lightly smearing it with cooking oil. Spread out the pancake batter on the pan equally after adding about 2 tablespoons. Flip the pancake once a lip forms around its edge and tiny bubbles emerge (about 1-2 minutes). Cook until just brown on both sides. Serve with a mixture of fruit and date or maple syrup.

NUTRITIONAL BENEFITS

Coconut flour has low glycemic index and is low in carb it is rich in saturated fats and is good for managing blood sugar levels and contains lauric acid that promotes healthy skin.

CALORIE COUNT 

OVER TO YOU 

This is a delicious recipe for breakfast, it is rich in healthy fats and antioxidants perfect to start your day healthy and happy.