FRIED BANANA COCONUT PANCAKE
INGREDIENTS
¼ cup coconut milk
1 banana, peeled and mashed
4 eggs
1 teaspoon vanilla extract
1 and ½ cups hazelnut meal
2 tablespoons coconut flour
½ teaspoon baking soda
Ghee for cooking
For the sauce:
2 tablespoons coconut oil
1 tablespoon lemon juice
2 blood oranges, peeled and sliced
Juice from 1 blood orange
2 teaspoons stevia
1 vanilla bean
DIRECTIONS
Heat up a pan with coconut oil over medium heat. Add orange juice, lemon juice, stevia and vanilla bean. Bring to a boil and simmer for 15 minutes stirring from time to time. In a bowl, mix eggs with vanilla extract and coconut milk. Add mashed banana, coconut flour, baking soda and hazelnut meal. Heat up a pan with ghee over medium heat and spoon ¼ cup pancake mix. Spread a bit, cook for 3 minutes on one side, flip, cook for 1 more minute and transfer to a plate. Repeat this with the rest of the batter and serve pancakes with orange slices on the side and with the orange sauce on top.
NUTRITIONAL VALUE
(Per serving)
Fat: 10 g
Carbs: 35 g
Protein: 13 g
Total Calories: 300 Calories
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