4 eggs, separated
1/2 cup coconut oil, melted
5 TB coconut flour
2 TB coconut (or almond) milk
1 tsp. baking powder
OPTIONAL:
1 tsp. sweetener
1 tsp. pumpkin (mixed) spice or cinnamon
Melt coconut oil and mix with egg yolks, coconut flour, coconut milk, baking powder, and sweetener/spice if using.
Whisk egg whites til stiff peaks form. The stiffer they are, the fluffier the pancake!!
Fold egg whites into mixture.
Heat coconut oil in pan. Makes 6 pancakes using 3 TB batter per pancake.
Per pancake: 3.7 g, 2.1 g fiber
No comments:
Post a Comment