Sorry I haven’t posted in a while, I’ve been busy with my studies and preparing my website and my weekend’s have been full of summer fun with family and friends 🙂 excuses excuses!!
I made these pancakes the other morning for brunch, as they are quite filling they will keep you going for hours. Even better though they are sugar-free, grain free and gluten-free. They fit in perfectly with my low GI lifestyle. Super easy to make too!
what you’ll need:
- 1/2 cup coconut flour
- 3-4 eggs
- 1 tsp of baking powder
- 1/2 tsp of sea salt
- stevia to taste
- 1 cup of almond milk
- 1 tbsp of cinnamon (optional)
Beat the eggs until frothy, at least a minute, add the stevia and almond milk and stir well.
In another bowl mix the coconut flour, baking powder and sea salt to a lump free mix. I added the cinnamon here too. Cinnamon is great for regulating sugar levels, helping with insulin resistance, which means great for weight loss and a balanced appetite.
Stir in the wet mixture with the dry until you have a smooth batter.
Once pan is heated, add 2 tbsp for each pancake, each side usually takes just over a minute to brown. These pancakes have a doughy middle and are very satisfying. I top mine with my favourite sweet spread, which is also sugar, dairy and gluten free! You could also top with fresh lemon juice and xylitol. (Waitrose actually stock Xylitol now!)
Serve the pancakes hot and enjoy!!
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