Calories: 330 Proteins: 8 Carbs: 38 Fibers: 14 Fats: 15 Serves: 6
4 eggs
1 cup unsweetened coconut milk
2 tsp vanilla extract
¼ tsp sea salt
1 Tbsp agave or honey
⅔ cup coconut flour
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1 tsp baking soda
Coconut oil for frying
Chopped almonds for sprinkling
For Syrup
5 Tbsp maple syrup
¼ tsp vanilla extract
Make the vanilla syrup by warming the maple syrup and vanilla together in a small saucepan over low heat. Set aside To make pancakes, blend all the pancake ingredients, except the coconut oil and chopped almonds, until smooth. In a frying pan, melt the coconut oil over medium-high heat. Cook the pancakes in batches: when the oil is hot, spoon in 2 Tbsp of mixture per pancake and allow to spread naturally into a round. Cook for 3-4 minutes until bubbles form on the top and the bottom is golden brown. Flip the pancakes and cook for a further 2 minutes so that both sides are golden. Keep warm while you cook the remaining pancakes. When all the pancakes are cooked, stack them on a plate and drizzle with vanilla syrup and sprinkle with chopped almonds.
