By Dr. Justin Marchegiani
This is a great low carb yummy recipe I found online and I have doctored up just a little. It taste just as good as regular pancakes with out the extra carbs, sugar and indigestion… Maple syrup optional!
Makes about 4, 6 inch pancakes…
-1/4 cup of coconut flour
-3 to 4 eggs
-1/4 cup of coconut milk
-Mix everything together
-Put coconut oil on a low to medium tempered frying pan.
-Blueberries can be added once cooking begins.
-Cook till golden brown on each side then flip. Tip, if you want to make the pancakes thicker, let the batter cook for 30seconds or so, then add a little bit of batter on top of the partially cooked pancake.
-Add some butter while the pancake is hot.
-Maple syrup can be used, if you are looking to cut the sugar you can use some unsweetened apple sauce like I did on mine. Warming the apple sauce before putting it on your pancake can be really good too.
PS: Grade A maple syrup has less sugar then grade B, FYI!
Dr. Justin Marchegiani
With help from Shelly Mudd