1 tsp Coconut Oil
1/3 cup Coconut Flour
2 2/3 Egg
1 1/3 tbsps Avocado Oil
2 2/3 tbsps Blueberries
2 2/3 tbsps Strawberries (sliced)
1 tsp Hemp Seeds
1. Melt the coconut oil in a large skillet over medium heat.
2. In a bowl, combine the coconut flour, eggs, and avocado oil. Mix well. The dough will be stiff, thick and fluffy, not like typical pancake batter.
3. Scoop out 1/4 cup servings of the dough and form it into small balls. Drop them into the pan and press down gently to form pancakes. Cook for 2 to 3 minutes per side, flipping gently.
4. Top with fresh berries, hemp seeds and any other toppings you’d like. Enjoy!
Recommended Coconut Flour
This recipe was developed and tested using Bob’s Red Mill Coconut Flour. If using a different brand of coconut flour, results may vary.
Keeps well in the fridge for 3 days.
Mix blueberries, raspberries or chocolate chips into the dough before cooking.
Butter, ghee, coconut oil, maple syrup, honey, fruit or nut butter.
- Cook Time: 20 minutes
- Serving Size: 1
- Calories: 596
- Sugar: 7g
- Sodium: 270mg
- Fat: 43g
- Carbohydrates: 28g
- Fiber: 15g
- Protein: 23g
- Cholesterol: 496mg