¼ cup coconut flour
2 free range organic medium-sized eggs
¼ cup water
4 tbsp of coconut yogurt (can sub in for thicker coconut milk)
½ tsp of vanilla powder or 1 vanilla pod
A pinch of sea or pink salt
- Whisk the eggs in a bowl and then add the coconut yogurt and stir through. In a separate bowl sieve the flour, add the vanilla and salt and mix thoroughly.
- Beat the dry mix into the eggs and coconut yogurt gradually to not create lumps and then gradually add the water until you have a batter like texture.
- Then in a frying pan add some coconut oil and 3 tbsp of batter per pancake.
- Leave to cook for just over 1 minute, then flip and cook for a further 30-45 seconds. Remove and serve.
TIP: You can have this with coconut yogurt and fresh berries or served with savoury toppings, such as eggs or halloumi, spinach and mushrooms.
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