From:
http://wholeapproachforums.com/eve/forums/a/tpc/f/6056011311/m/691106486
In medium bowl beat together coconut milk, eggs, and almond extract.
In a separate bowl mix flour, coconut, sweeteners, baking powder, and salt. Combine the wet and dry until moistened. For thinner pancakes add more coconut milk, for thicker added more flour.
Put coconut oil in a pan and drop batter into the hot skillet. Cook until small bubbles appear then flip.
Prepared pancakes keep in refrigerator for 2 days, you can reheat by using a toaster.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 297 | ||
Calories from Fat: 127 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 10.3g | 51 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 141mg | 43 % | |
Sodium 2348.2mg | 81 % | |
Potassium 182.8mg | 5 % | |
Total Carbohydrate 38.9g | 11 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 37.3g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 297
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