Fluffy almond pancakes can still be enjoyed when eating clean! Make these extra special and top them with nut butter, berries, or a sprinkle of nuts and seeds.

INGREDIENT

  •  4 eggs large, separated                      
  • 1/2 tsp baking powder 
  • 1/2 cup coconut milk or cream     
  • 2 tsp coconut oil
  • 3 tsp Natvia or use Stevia                   
  • 1 tsp ground cinnamon 
  • 1/2 cup almond meal

To Serve:

  •  berries, chopped nuts or seeds nut butter

METHOD

  1. In a large mixing bowl, combine the egg yolks, coconut cream and sweetener, until the mixture is smooth.
  2. In a small mixing bowl, combine the almond flour with the baking powder, then whisk it into the egg mixture.
  3. Beat the egg whites in a separate bowl, then fold the egg whites into the batter.
  4. Melt the coconut oil in a fry pan over medium heat.
  5. Spoon about 2 tbs of the batter into the hot fry pan to make a pancake.
  6. Cook for 3-4 minutes, or until lightly browned, and then gently flip each pancake and cook for 2 minutes on the other side. Careful not to flip before it’s ready otherwise the mixture may crumble!
  7. Serve hot and top with nut butter and your favourite berries.