4 Tbsp(s)
4 large(s)
1/4 tsp(s)
1/4 cup(s)
1/4 tsp(s)
2 Tbsp(s)
4 Tbsp(s)
200 g
56.5 g
0.75 g
28 g
In a medium bowl, whisk together eggs, coconut milk and vanilla. Add dry ingredients to wet and mix well to combine.
Let batter sit for five minutes.
Meanwhile, heat a cast-iron skillet (or safe nonstick pan) over medium heat. Add half of the coconut oil.
Pour about 1/4 cup of batter into pan for each pancake. Cook until golden, then flip.
Serve.
Serving size:
Calories: 190.8
Omega-6 / Omega-3 ratio: 21 : 1
Your Body is Unique… Your Diet Should be Too!
Discover Why in Our Free Guide!