A beautiful and easy pancake recipe that the whole family will love. Gluten free, nut free and dairy free. The protein will help make you feel satiated and give you long-lasting energy throughout the morning.
In a large bowl, whisk the eggs.
Add the salt, coconut milk and sugar. Mix well.
In a separate bowl, sift the coconut flour, tapioca flour and inca inchi powder into the egg mixture. Mix well.
Add the baking powder and salt. Mix well.
Add more milk if the mixture seems too thick.
Heat a frypan over a medium heat. Add a little bit of coconut oil.
Once the frypan is hot, use a ladle or spoon to spoon the pancake mix into the fry-pan. Fry for approximately 2 minutes on each side (it will be easy to flip when it's cooked enough).
Repeat with the rest of the mixture.
Top with berries and maple syrup. Enjoy!
Ingredients
Directions
In a large bowl, whisk the eggs.
Add the salt, coconut milk and sugar. Mix well.
In a separate bowl, sift the coconut flour, tapioca flour and inca inchi powder into the egg mixture. Mix well.
Add the baking powder and salt. Mix well.
Add more milk if the mixture seems too thick.
Heat a frypan over a medium heat. Add a little bit of coconut oil.
Once the frypan is hot, use a ladle or spoon to spoon the pancake mix into the fry-pan. Fry for approximately 2 minutes on each side (it will be easy to flip when it's cooked enough).
Repeat with the rest of the mixture.
Top with berries and maple syrup. Enjoy!
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