A healthy and easy breakfast option for the kids. Change it up – minus the spices and add some lemon or lime zest to the mix for a different spin. Or, try savory pancakes by taking away the spices and adding a handful of corn kernels, tsp of cumin and paprika, and topping with cottage cheese and fresh coriander.
INGREDIENTS
• 5 eggs
• 3⁄4 cup coconut flour
• 1⁄2-1 cup coconut cream, cashew milk, or
almond milk (enough to get a smooth
pancake batter)
• 2 tsp cinnamon
• 2 tsp nutmeg
• 1 tsp ground ginger
• 1-2 tsp maple syrup to taste (or your
favorite liquid sweetener)
• Coconut oil, ghee, or butter to fry in
• Fresh fruit, coconut yoghurt, and extra
maple syrup to serve
METHOD
Add the eggs and the coconut flour to a bowl and whisk together until smooth. Add coconut cream by the tablespoon to form a thick batter. You may not need the entire cup of liquid depending on the size of your eggs. Add the spices.
Heat a frying pan with coconut oil over medium-high heat. Pour in batter to make pancakes in batches without over-crowding the pan. Small pancakes as pictured work best. Add more oil as needed.
Once finished, drizzle over some maple syrup, add a dollop of coconut yoghurt, and garnish with some fresh fruit of your choice.
Ready to give them a try?
Let us know how your first batch of pancakes turn out, or tag us on Instagram @NourishingApothecary. We'd love to see your creations!
