RASPBERRY COCONUT FLOUR PANCAKES

Last night I went out with a bunch of girlfriends from work to a Burlesque show. I'd never been to one before but it was so much fun. We danced, we drank and we drank some more! This morning I decided I needed some pancakes so I did a little experimenting with the help of TIANA fair trade organics and came up with these yummy things.

INGREDIENTS

  • 2 eggs
  • 2 tbsp coconut oil, melted
  • 2 tbsp coconut milk
  • 1 tsp vanilla
  • 2 tbsp coconut flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup raspberries
  • Pure maple syrup

INSTRUCTIONS

  1. Whisk together the eggs, coconut oil, coconut milk and vanilla
  2. In a separate bowl mix the coconut flour, baking soda and salt
  3. Combine the wet ingredients with the dry ingredients
  4. Fold in the raspberries
  5. Grease a pan with some coconut oil
  6. Pour batter onto skillet (approximately 6 small pancakes) over low heat and brown both sides
  7. Top with pure maple syrup

Preparation time: 5 minutes | Cook time: 10 minutes | Number of Servings: 2