A healthy delicious breakfast that will hold you over till lunch time.
Growing up as a kid my all time favourite breakfast was pancakes drenched in maple syrup. Unfortunately as an adult this would send my blood sugar through the roof. This healthy tweak allows me to keep one of my best-loved American traditions. A family favourite, each pancake provides 266kcal, 8g of protein, and only 2.5 grams of net carbohydrates . We're also getting a nice dose of selenium, B2 and B12. Keto and low-carb friendly these pancakes will hold you over well into lunchtime.
Pro tip: Throw a handful of dark chocolate chips into the batter for chocolate chip pancakes. The kids will love you. Boost your anti-oxidants and add carbohydrates by topping with mixed berries or chopped fruit. Bananas are always a winner. Drizzle honey, maple syrup or top it with a low-carb glaze.
Recipe
Ingredients (makes 2 pancakes)
4oz of coconut butter (60grams)
2 whole eggs
1/4 tsp of baking powder
Dash of milk or milk alternative
1 tsp coconut oil or butter (for frying)
Instructions:
To make coconut butter blend 250g of desiccated coconut in a food processor or blender until it reaches a paste-like consistency. Measure out 4oz of coconut butter and place in a mixing bowl. Place the remaining coconut butter in a jar for later use. Coconut butter will solidify at room temperature. To use again place jar in a bowel of warm water until it soften.
Mix coconut butter, baking powder, milk and eggs together in a bowl and stir with a fork or electric whisk until you get a nice smooth batter. Place a frying pan on a low gas with melted coconut oil or butter. Spoon batter into frying pan into two equal portions. Place a lid on the pan. Once pancakes begin to bubble and rise flip over and continue to cook for another 2-4 minutes or until fully cooked. For a low-carb glaze mix 1tbsp softened
coconut oil or butter with 1tsp of Natvia icing sweetener and 1/4tsp vanilla extract.
* Low carb, gluten free