Coconut Lemon Pancakes With a Sweet Lemon Cream
- U Serves 1 Person
- P Prep: 05:00
- P Cook: 05:00
Nutritional Facts
per 1 serving size (Recipe makes 1 servings)
Amount Per Serving
Calories 477
Calories from Fat 192
% Daily Values*
Total Fat 21.32
32.80%
Saturated Fat 14.55
72.75%
Polyunsaturated Fat 0.16
Monounsaturated Fat 0.43
Cholesterol 0.00
0.00%
Sodium 645.24
26.89%
Potassium 147.08
Total Carbohydrate 52.95
17.65%
Dietary Fiber 11.67
46.68%
Sugars 2.75
Protein 22.07
Vitamin A 0.00%
Vitamin C 7.45%
Calcium 33.71%
Iron 19.53%
* Nutritional Values are estimated and may vary
³ Description
The combination of coconut and lemon goes perfectly in these pancakes, and the shredded coconut makes for a very unique, but delicious texture!
² Ingredients
- 1.5 serving (serving = 1/3 cup) Bob's Red Mill Whole Grain Oat Flour
- 1/2 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
- 1.5 fl oz Almond Milk
- 1/3 cup Egg White
- 1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
- 5 ml Lemon Juice
- 1.5 serving (serving = 3 tbsp raw) Bob's Red Mill Unsweetened Shredded Coconut
- 0.1 serving (serving = 1/2 cup) Sun-Rype Unsweetened Apple Sauce
q Directions
Pancakes:
½ cup oat flour 1 tbsp. coconut flour
3 tbsp. almond milk 1/3 cup egg whites
1 tsp. baking powder 1 tsp. lemon juice
2 tbsp. shredded coconut 1 tbsp. unsweetened applesauce
Sweet Lemon Cream: (optional)
¼ cup plain non-fat Greek yogurt 1 tbsp. fresh lemon juice
1 tsp. honey
In a medium sized bowl, whisk together oat flour, baking powder and coconut flour. Add in remaining ingredients, and stir till well combined. Pour into a greased pan, and bake on medium heat for about 2 minutes per side. Top with the sweet lemon cream, as well as some lemon zest, and more shredded coconut.
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