New grain-free pancakes

By January 30, 2015Breakfast, Lunch

These delicious pancakes will remind you of breakfasts past, while swapping the wheat flour for a low-carb, high-protein and high-fiber meal with the goodness of whole eggs.

Step 1
Mix liquid ingredients in a bowl. Then whisk in the coconut flour using a fork to break up the clumps. Add the rest of the dry ingredients and mix thoroughly.

Step 2
Heat a cast-iron skillet to medium temperature. Melt coconut oil in skillet then pour a small amount of batter in the center to form a pancake.

Step 3
Watch carefully as the pancake cooks to avoid scorching. Run a thin spatula around the edge to loosen from pan before placing it underneath to flip.

Step 4
Serve with butter, fruit, berries and a small drizzle of honey.

Serves: 2
Prep: 10 minutes
Cooking: 10 minutes

  • 4 eggs
  • 1/2 cup heavy cream or coconut milk
  • 5 tbs coconut flour
  • 1tbs honey
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1-2 tbs coconut oil (to grease skillet)
  • Fruit, butter and honey to top

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