These Fig And Cinnamon Pancakes are packed with healthy fats, protein, and carbs making them a perfect post-workout meal!
- 2 large eggs (free range or organic)
- 1 tbsp fine coconut flour (12g / 0.4 oz)
- 1 tbsp desiccated coconut (unsweetened) (6g / 0.2 oz)
- 1 tbsp almond flour (8g / 0.3 oz)
- ¼ tsp baking soda
- 3 tbsp coconut milk (or full-fat cream) (45 ml / 1.5 fl oz)
- ½ tsp cinnamon
- 1 tbsp extra virgin coconut oil1
- 3-6 drops liquid Stevia extract
- ½ cup (125g / 4.4 oz) plain organic yogurt or coconut cream
- ½ tsp cinnamon
- 4 fresh baby figs (40g / 1.4 oz) or 1 large fig
- Crack the eggs into a bowl and beat them well with a whisk or fork.
- In a separate bowl, mix coconut flour, desiccated coconut, almond flour, cinnamon and baking soda. Add it to the bowl with eggs and spoon in the coconut milk. Mix well.
- Add the sweetener. Liquid Stevia extract is better than powdered Stevia and doesn’t leave a bitter aftertaste if used in moderation. Just be careful, it is still many times sweeter than sugar and you should not use more than a few drops. If you don’t like Stevia, use non-GMO Erythritol or “Just Like Sugar” (natural sweetener that comes from chicory root).
- In a small bowl, mix the yogurt with cinnamon. Wash the fresh figs and place them on a paper towel.
- Prepare the pan by greasing it with coconut oil and set the cooker on low heat. Spoon a tablespoon of the batter on the pan creating small pancakes and cook briefly. When bubbles start to appear on the top of the pancake, flip on the other side and cook for another minute.
- When done, place on a serving plate by creating two layers of pancakes and yogurt. Top each of them with freshly cut baby figs, sprinkle with cinnamon.
Nutritional values per serving (8 mini pancakes)
|of which Saturated||29.9||grams|
Macronutrient ratio: Calories from carbs (9.3%), protein (20.6%), fat (70.1%)