Saturday, July 7, 2018

Almond Butter and Coconut Flour Pancakes

Yield: 6 pancakes

1/4 cup coconut flour
1/4 tsp baking soda
2 tbsp almond butter
2 eggs, slightly beaten
2 tsp honey or maple syrup
1/2 medium banana, mashed
1/4 cup almond milk

1. In large bowl, whisk together coconut flour and baking soda. Set aside.
2. In a medium bowl, mix together almond butter, eggs, honey, banana, and almond milk until smooth and well combined.
3. Add wet ingredients to flour mixture and mix together. Batter should be thick like a brownie batter.
4. In a large nonstick pan, heat a small amount of butter or coconut oil over medium-low heat (coconut flour is sensitive to burning so medium-low heat is best). Drop about 3 tablespoons of batter onto the pan. Cook until bubbles appear on top and the edges are well cooked, about 2 to 3 minutes.  Flip cakes and cook until golden brown on underside, about 2 minutes.

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