Fig & Cinnamon Pancakes
Calories 180kcal
Ingredients
- 2 large eggs (free range or organic)
- 1 tablespoon coconut flour (free range or organic)
- 1 tablespoon dry coconut (free range or organic)
- 1 tablespoon almond flour (free range or organic)
- 1/4 teaspoon baking soda
- 3 tablespoons coconut milk (free range or organic)
- 1/2 teaspoon cinnamon
- 1 tablespoon extra virgin coconut oil
- 6 drops stevia extract (free range or organic)
- 1/2 cup yogurt (free range or organic)
- 1/2 teaspoon cinnamon
- 4 figs (fresh baby
Instructions
- Crack the eggs into a bowl and beat them well with a whisk or fork.
- In a separate bowl, mix coconut flour, desiccated coconut, almond flour, cinnamon and baking soda.
- Add it to the bowl with eggs and spoon in the coconut milk.
- Mix well.
- Add the sweetener.
- Liquid Stevia extract is better than powdered Stevia and doesn't leave a bitter aftertaste if used in moderation.
- Just be careful, it is still many times sweeter than sugar and you should not use more than a few drops.
- If you don't like Stevia, use non-GMO Erythritol or "Just Like Sugar" (natural sweetener that comes from chicory root).
- In a small bowl, mix the yogurt with cinnamon.
- Wash the fresh figs and place them on a paper towel.
- Prepare the pan by greasing it with coconut oil and set the cooker on low heat.
- Spoon a tablespoon of the batter on the pan creating small pancakes and cook briefly.
- When bubbles start to appear on the top of the pancake, flip on the other side and cook for another minute.
- Top each of them with freshly cut baby figs, sprinkle with cinnamon and ENJOY!
Originally posted 2019-02-20 17:51:22.
