Coconut Flour Pancakes with Bacon, Honey and Creme Fraiche

Try something new for pancake day this February or even breakfast for your Valentine with these high fibre, no gluten, no grain pancakes.

Omit the bacon if you don't like the idea and use the same base level mixture.

40g coconut flour

3 eggs

2 rashers streaky bacon (optional)

1/2 tsp baking powder

1/2 tsp vanilla extract

100ml unsweetened almond milk

1 tbsp stevia

15g coconut oil <-- you won't eat all of this as some may smoke off but I have included in the macros and calories for good measure. You may try these with a non-stick and fry light but you may get a different colour and result.

To serve:

1 tbsp half fat creme fraiche or greek yoghurt

2 tbsp honey or organic maple syrup

Place your rashers of bacon on a baking tray and cook from cool for 8-12 minutes until your desired bacon preference and cool whilst you fry the pancakes.

Heat a frying pan with your coconut oil over a medium low heat. Coconut flour burns easily so don’t be tempted to fry fast.

Combine your wet and dry ingredients in a bowl and whisk very well. Let it sit for a few minutes to allow the coconut flour to hydrate.

Divide the mixture into four and fry in batches of two. Cook each pancake for 4 minutes until risen and form, add a 1/4 of the bacon on top, flip and cook for another 2 minutes.

Lay on your plate and cover with honey, creme fraiche and any fun inclusions.

Pancakes with bacon alone.

Cals 565

P: 35 C: 7 F: 35 Fibre: 17g