Name: Coconut flour pancakes and egg
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 large egg whites; 2 tbsp coconut flour; 1/4 tsp baking powder; 1/4 tsp salt; 1/2 tsp ground cinnamon; 1 large egg; 4 olive oil cooking sprays; 2 tbsp water

Nutrition

Per serving

171 calories

Protein: 12g; 29% of calories
Carbs: 11g; 27% of calories
Fat: 8g; 45% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 5 min

In a small bowl, whisk the egg whites, coconut flour, water, baking powder, cinnamon, and half the salt until the batter is thick and smooth. Let the batter rest for 2 minutes to allow the flour to fully hydrate.
Coat a nonstick skillet with half the cooking spray over medium-low heat. Pour two pancakes using about 3 tablespoons of batter each. Cook for 3 minutes until bubbles show on the surface and the edges look dry. Flip and cook for 2 minutes more until golden and set. Remove to a plate. Done when golden and set.
Wipe the skillet clean and coat with the rest of the cooking spray over medium-low heat. In the same bowl, whisk the whole egg with the rest of the salt. Add the egg to the skillet and stir gently for 1 minute until the egg is mostly opaque but still looks slightly glossy. Done when mostly opaque but still slightly glossy, 160°F.
Plate the scrambled egg next to the pancakes and serve immediately.

Nutrition

Ingredients

Instructions

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