Coconut Pineapple Pancakes with Ginger Honey Delight
Ingredients
- 1/2 cup Crede Natural Oils coconut flour
- 1/4 cup Crede Natural Oils coconut sugar substitute
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large free-range eggs or flax egg equivalent
- 1/4 cup Crede Natural Oils coconut oil, melted
- 170 ml coconut milk or milk of choice
- 1 tsp vanilla paste
- 1/4 cup chopped pineapple, grilled
- 1/4 cup gooseberries, lightly sautéed
- 1 tbsp OhMega Nut Butters almond or cashew nut butter
- 2 tbsp ginger-infused honey or sweetener of choice
Preparation
Whisk Dry Ingredients
In a large bowl, whisk together the coconut flour, coconut sugar substitute, baking powder, and salt.
Mix Wet Ingredients
In a separate bowl, combine the eggs (or flax eggs), melted coconut oil, coconut milk, and vanilla paste.
Combine Wet and Dry
Add the wet ingredients to the flour mixture and stir until a smooth batter forms.
Heat the Pan
Heat a nonstick pan over medium heat.
Cook the Pancakes
Once the pan is hot, rub with coconut oil.
Add 1-2 tablespoons of the batter to the pan, depending on the desired size of the pancakes.
Cook for 3-4 minutes or until bubbles appear on the surface.
Gently flip and cook on the other side until golden brown.
Repeat until all the batter is used.
Prepare Toppings
Serve the pancakes with grilled pineapple and lightly sautéed gooseberries.
Add Nut Butter and Honey
Top the pancakes with a tablespoon of almond or cashew nut butter.
Drizzle with ginger-infused honey or your preferred sweetener.
Enjoy
Indulge in the Coconut Pineapple Pancakes with Ginger Honey!