This pancake recipe is so simple and easy to whip up, and I often make these into small pikelets and take them to work as a snack or on picnic dates. There are so many different variations of these that you could create; for a sweet option add a quality food grade orange essential oil + a little cacao for a delicious choc orange pancake, or blend a little banana into the mix, you could also try adding chia seeds, shredded coconut, stewed apple or a handful of blueberries.
If you prefer savoury pancakes just omit the cinnamon, vanilla and sweetener and add fresh herbs, quality cheese, spices and/ or turmeric, serve on a bed of spinach leaves with avocado, sautéed onions and garlic, mushrooms, tomato or even a dollop of homemade pesto, mayonnaise or hollandaise sauce. Yum!
Serves 2-3 people
3 Tbsp coconut flour, sifted
4 organic eggs
2 Tbsp Grass-fed Ghee & Coconut Oil Blend + extra for cooking
1/3 cup organic coconut milk or cream
1-2 tsp Vanilla Powder
2 tsp apple cider vinegar
½ tsp baking powder
A pinch of Himalayan salt
1 tsp cinnamon
Optional: ½ - 1 Tbsp honey or sweetener of choice
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Formulated Supplementary Sports Foods: The edible products sold on this site are not suitable for children under 15 years of age or pregnant women: Should only be used under medical or dietetic supervision. Contact your health-care provider immediately if you suspect that you have a medical problem. The food is not a sole source of nutrition and should be consumed in conjunction with a nutritious diet; and the food should be used in conjunction with an appropriate physical training or exercise program.