Coconut Flour Pancakes with Almond Butter Honey Sauce
Author: 
Recipe type: Breakfast
Serves: 1 pancake
 
Ingredients
  • COCNUT FLOUR PANCAKE:
  • ½ Tbsp organic butter
  • 2 Tbsp coconut flour
  • 2 Tbsp full-fat, unsweetened canned coconut milk
  • 2 organic eggs, whisked
  • ½ tsp cinnamon [optional]
  • ALMOND BUTTER-HONEY SAUCE:
  • 1 Tbsp honey
  • 1 Tbsp almond butter
  • 1 Tbsp water
Instructions
  1. Whisk eggs in a small bowl.
  2. Add coconut milk to eggs and whisk to combine well.
  3. Add coconut flour and cinnamon [if using].
  4. Whisk all ingredients well until there are no lumps of flour. The batter should be easily pourable. If it's too thick, add more coconut milk.
  5. Add butter to a large pan on medium heat.
  6. Once melted, add pancake batter to pan.
  7. Let cook for 2-3 minutes until the underside of the pancake has browned and the edges are crispy.
  8. Flip and cook for additional 2 minutes.
  9. To serve, top pancake with Almond Butter Honey Sauce, sliced banana + cinnamon.
  10. ALMOND BUTTER-HONEY SAUCE DIRECTIONS:
  11. Mix all ingredients well. The sauce should be pourable but still slightly thick. Add more or less water to reach desired consistency. Pour on top of coconut flour pancake.
Recipe by Angela Freed at https://www.angelafreed.com/coconut-flour-pancakes-almond-butter-honey-sauce/