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HEALTHY COCONUT AND RASPBERRY PANCAKES

  • Easy
  • 15 minutes
  • Serves 1

A must for the American breakfast , pancakes are perfect for a weekend brunch . We have recreated them in a healthy version that is also suitable for lactose intolerant people.

INGREDIENTS 

  • 25 g of oatmeal (or spelled)
  • 15 g of coconut flour
  • 3 g of baking powder
  • 100 mL of egg white
  • To garnish: fresh raspberries, coconut yogurt, peanut butter and Clemi's Market Original Granola

PREPARATION

  1. In a pan over medium/low heat, cook some raspberries with a little water until you get a compote or use your favorite jam.
  2. In a bowl, add the oatmeal, coconut flour and baking soda. Mix until well combined.
  3. Now add the egg white and chopped raspberries to the bowl.
  4. Preheat a frying pan over low heat, and form about 4 pancakes (they are much thicker with the coconut flour).
  5. Cook for about 3 minutes on each side (turn over when bubbles start to appear).
  6. Plate up and cover with coconut yogurt, raspberry compote (or jam), peanut butter and sprinkle with granola to make them crunchy!

Recipe and images created by the fabulous @godsavethebreakfast

Tags: Ricette

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