Pancakes are fantastic for breakfast, especially at the weekend when you have time to prepare breakfast like a king. This recipes shows you how to swap a few traditional ingredients so you can still enjoy your favourite breakfast with a healthy twist.
This recipe is taken from Mark Sissons Primal Blueprint Solution also check out Mark’s Daily Apple for more great recipes and sound nutrition information. These pancakes are so versatile, you can drizzled with maple syrup, top with berries and almond butter or go for a savoury option and serve with salmon and avocado. Coconut flour is available in Wholefoods, Holland and Barratt or Planet Organic or you can buy online. Many ethnic shops also sell it.
Our favourite toppings are bacon and maple syrup or cashew butter, lemon juice and dessicated coconut.
- 3 eggs
- 3 tablespoons melted butter or coconut oil
- 1/3 tin coconut milk
- 1/2 teaspoon raw honey or maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/2 cup water
Whisk together eggs, oil, coconut milk, honey and vanilla. Stir dry ingredients together and add to wet ingredients. Add water to thin the batter until it reaches desired consistency.
In a well greased pan cooked pancakes until browned on both sides. Smaller pancakes are easier to flip.