YOUR SOLIN GENERATED RECIPE
High-Protein Coconut Flour Pancakes with Fresh Berries
Fluffy coconut flour pancakes whisked with protein-rich eggs and topped with a vibrant, juicy berry compote for a satisfying start.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
0.5 cup non-fat Greek yogurt
0.25 cup coconut flour
1 tsp baking powder
0.25 tsp sea salt
0.5 tsp vanilla extract
1 tsp coconut oil
0.5 cup fresh blueberries
0.25 cup fresh raspberries
PREPARATION
In a large mixing bowl, whisk together the eggs, liquid egg whites, Greek yogurt, and vanilla extract until the mixture is smooth and well-combined.
Sift the coconut flour, baking powder, and sea salt into the wet ingredients, stirring gently until no large clumps remain.
Allow the batter to sit for 5 minutes; this is a crucial step as the coconut flour needs time to absorb the moisture and thicken.
Heat the coconut oil in a large non-stick skillet over medium-low heat.
Drop small amounts of batter (about 2 tablespoons each) onto the skillet, as smaller pancakes are easier to flip with coconut flour batter.
Cook for 3-4 minutes until small bubbles form on the surface and the edges look set, then carefully flip and cook for another 2 minutes until golden brown.
While the pancakes cook, lightly mash half of the berries in a small bowl to create a natural sauce.
Plate the pancakes and top with the mashed berry sauce and the remaining whole berries.