Quick & easy homemade pancakes that idyllic Sunday Brunch
Makes 12pcs of 5" pancakes or 24 baby pancakes
Ingredients: Almond, Organic Coconut, Organic Egg, Monkfruit Erythritol, Psyllium Husk, Aluminium & Starch Free Baking Soda, Pink Himalayan Salt.
Nutritional Info per 43g: Calories 152, Total Healthy Fats 12.7g, Saturated Fat 1g, Total Carbs 7.1g less Dietary Fibre 4.1g = Net Carbs 3g, Total Sugar 1g, Protein 5.5g
Storage: Store in a cool dry place for up to 6 months.
Pancake Cooking Directions: For every 86g of premix, add 2 eggs (Vegan options: egg replacement, chia egg or flax egg), 50ml milk of choice (dairy, almond or coconut, etc) & 40ml healthy fat/oil of choice (butter, olive oil, MCT oil, etc) Total amount of liquid is about 200ml/200g. Add 1 tbsp of water if the batter looks thick.
Mix everything together thoroughly until no lumps and allow mixture to sit for about 10 minutes.
Heat up your butter or healthy fat/oil of choice over medium low heat in a wide pan. Put 1 tbsp spoon of batter for baby pancakes or 2 tbsp for regular size pancakes. Small bubbles will slowly form on the pancake. Flip over to cook the other side when the bubbles open.
Remove from pan to plate, repeat with remaining batter. Add more oil/healthy fat when required.
Waffle Recipe: For every 86g of premix, add 2 eggs (Vegan options: egg replacement, chia egg or flax egg), 30ml milk of choice (dairy, almond or coconut, etc) & 60ml healthy fat/oil of choice (butter, olive oil, MCT oil, etc) Total amount of liquid is about 200ml/200g.
Spoon 2-3 tbsp of batter (depending on the size of your waffle grill) Cook according to the instructions of your waffle grill
LOW CARB – VEGAN - KETO – PALEO - DIABETIC FRIENDLY