Start to Finish: 15 minutes
INGREDIENTS:
- 1/2 cup (50g) coconut flour
- 1/2 teaspoon baking soda
- 2 tablespoons coconut oil, melted
- 4 organic, pasture raised eggs, room temperature
- 1 teaspoon vanilla
- 1/2 teaspoon Ceylon cinnamon
- 1/2 cup coconut cream (the thick part of canned coconut cream, unsweetened)
- 1/2 cup almond milk, unsweetened
- 1/4 teaspoon Himalayan salt
- Grass-fed ghee or coconut oil for cooking
INSTRUCTIONS:
- In a high-powered blender, add all ingredients except ghee and blend until well incorporated, scraping the sides down as needed.
- Heat a medium skillet over medium heat, then add enough ghee to coat the pan. When pan has heated, pour about 1/2 cup of batter onto the skillet. Cook batter until golden on one side, then flip and continue cooking until golden on the other side (note: Thicker pancakes will take longer to cook). Set aside and continue cooking until no batter remains.
- Serve coconut flour pancakes hot with grass-fed ghee, berries, or your favorite keto-friendly toppings.
Serves: 3
NUTRITIONAL INFORMATION (PER SERVING):
- Calories: 244
- Fat: 23g
- Saturated Fat: 19.1g
- Cholesterol: 123mg
- Salt: 296mg
- Carbs: 4.9g
- Fiber: 2.7g
- Sugar: 1.5g
- Net Carbs: 2.2g
- Protein: 5.5g
- Calcium: 112mg
- Iron: 1mg
- Potassium: 121mg
