Serves 1 - 2
Yields 5 pancakes
2 organic free range eggs
¼ cup coconut flour
2 tbsp flax meal
¾ cup almond milk
1 tsp vanilla extract
½ tsp baking soda
¼ tsp baking powder
1 tsp cinnamon
1 tsp fresh lemon juice (about 1 large lemon wedge)
Pinch of sea salt
Coconut oil spray
1 - 2 tbsp Cha’s Organics Coconut Whipping Cream
1 - 2 tbsp almond butter
Heat up a large non stick pan.
Combine the dry ingredients to a large mixing bowl, this includes the coconut flour, ground flax, baking soda, baking powder, sea salt, and cinnamon.
Then add in the lemon juice. This will make the mixture slightly fizz, which will give the pancakes a fluffy texture.
Combine the wet ingredients to a small mixing bowl, this includes the eggs, vanilla, and almond milk, then whisk.
Add the wet ingredients to the dry ingredients. Whisk until combined. Then allow it to sit for roughly 2 - 3 minutes.
Spray the pan with coconut oil.
Transfer the pancake mix to the pan using a small ladle (should be about ¼ cup - ⅓ cup if you don’t have a ladle). Allow to cook for 3 - 4 minutes, then flip, and cook on the other side for another 3 - 4 minutes, or until the pancakes start to brown slightly.
When they’re all done, top with your desired toppings, such as coconut whip, almond butter, coconut flakes or slivered almonds, and cinnamon.
If you can't find Cha's Organics Coconut Whipping cream, you can use a can of coconut milk instead. You'll need to let it set in the fridge for 24 hours prior to ensure the cream hardens at the top of the can. Another good brand for candida friendly canned coconut milk/cream is Thai Kitchen.
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