Raspberry & Vanilla Pancakes
Calories 120kcal
Ingredients
- 2 large eggs (free range or organic)
- 1 tablespoon coconut flour (free range or organic)
- 2 tablespoons dry coconut (free range or organic)
- 1/4 teaspoon baking soda
- 3 tablespoons coconut milk (free range or organic)
- 1/2 teaspoon extract (free range or organic)
- 1 tablespoon coconut (free range or organic)
- 6 drops stevia extract (free range or organic)
- 1/2 cup yogurt (free range or organic)
- 1/2 teaspoon extract (free range or organic)
- 1/3 cup fresh raspberries
- 1 teaspoon dry coconut (free range or organic)
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, vanilla bean extract (I just use seeds from vanilla bean) and baking soda.
- Add the mixture 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" (a natural sweetener that comes from chicory root).
- In a small bowl, mix the yogurt with vanilla.
- Wash the raspberries and place them on a paper towel.
- Prepare the pan by greasing it with coconut oil and set the cooker on low heat.
- Pour about half a ladle of the batter on the pan creating hand-size 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.
- Sprinkle the top with some coconut and ENJOY!
Originally posted 2019-02-20 17:39:59.
