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Serves
9, 3 - 4 inch pancakes
Author Notes
I've adapted this recipe to be low cholesteral from a close friend - Hans Matthes —Sonia Hines
Ingredients
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1 cup
almond meal (or other nut flour)
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4
egg whites
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1 tablespoon
coconut sugar (or alternative sweetener)
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1/2 teaspoon
cinnamon
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1/4 - 1/2 cups
almond or coconut milk
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6
strawberries
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1 tablespoon
coconut oil
Directions
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Mix almond real, cinnamon, egg whites and sugar and whisk thoroughly. Add almond milk slowly to a thick consistency. Heat skillet and add 1/2 tablespoon coconut butter. Pour 2 - 3 tablespoons per pancake. Cook 2 - 3 minutes and then flip. When fully cooked plate 3 pancakes with 3 sliced strawberries per plate. Add a drizzle of Grade B molasses if desired.
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