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Almond Flour Coconut Skillet Pancake
Discover a delightful Almond Flour Coconut Skillet Pancake recipe. Enjoy a nutritious breakfast with simple ingredients and rich flavors.
Prep:
|
Cook:
20 minutes
1-2 servings
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Easy
Ingredients
2 TBSP coconut oil, olive oil or butter
3 eggs
2 TBSP plain Greek yogurt, or SCD homemade yogurt
2 TBSP honey
1/4 tsp almond extract
2 TBSP unsweetened shredded coconut
2 TBSP almond flour
1/4 tsp salt
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30 ml coconut oil, olive oil or butter
3 eggs
30 ml plain Greek yogurt, or SCD homemade yogurt
30 ml honey
1.25 ml almond extract
30 ml unsweetened shredded coconut
30 ml almond flour
1.25 ml salt
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
Instructions
- Preheat oven to 400°F (204°C)
- In a medium sized oven-proof cast iron skillet, melt the coconut oil / butter
- Mix all the other ingredients in a large mixing bowl and whisk together until combined.
- When coconut oil / butter begins to bubble, pour the batter into the pan and cook over medium heat for approximately 2 minutes.
- Transfer the skillet to the oven and continue to cook until the top is golden brown, approximately 18-20 minutes.
- Serve with any of your favourite toppings including fresh berries, shredded coconut, a drizzle of honey, maple syrup or jam. Enjoy!
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Nutritional Info
Storage
Notes
For Tasty&Healthy, use olive oil.
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