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:
Â½ 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)
Â¼ 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.

Recipe Submitted by @clean_lexie

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