Here’s another delicious, grain free, gluten free pancake recipe! These are high in protein, fiber and healthy fats, and they turned out super fluffy and moist! Topped with a caramel coconut tahini ganache, Pancake Sunday was complete!
Serves 1
Makes about 6, 3-inch pancakes
You will need:
Dry Ingredients:
- 1/4 cup coconut flour
- 1 tsp lucuma powder
- 1 tsp maca powder
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp baking powder
- optional: 1/2 tsp sweetener of choice
Wet Ingredients:
- 1/2 cup 100% egg whites (from the carton)
- 1/4 cup + 1 tbsp milk of choice
- 1 egg
Directions:
- Heat a pan over medium and melt a little coconut oil to coat the bottom.
- Whisk together the dry ingredients in a medium sized mixing bowl, then whisk in the wet ingredients.
- Continue to whisk until the clumps are gone and the batter is smooth, but thick and only slightly pourable.
- Turn down the heat slightly to medium low.
- For each pancake, pour a little under 1/4 cup of the batter onto the pan until it forms a circle.
- Let cook until bubbles form on the top, then flip and cook until both sides are nicely browned.
- To achieve the fluff-factor, DO NOT press down the pancakes after flipping them.
- Repeat with the rest of the batter until it’s gone!
For the Caramel Coconut Tahini Ganache:
- 1 tsp lucuma powder
- 1/2 tbsp melted coconut butter
- 1/2 tbsp tahini
- Combine all ingredients in a small bowl and stir until it reaches a smooth, pourable consistency. If it is too thick, add a tiny drizzle of warm water, stirring constantly, until it becomes pourable.
Enjoy!
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