Ingredients
- For the Pancakes:
- 250 g Oat flour
- 20 g Oat flour
- 14 g coconut flour
- 14 g Natvia
- 2 g baking powder
- 7 g Shredded coconut
- 20 g Greek yogurt
- 63 ml Unsweetened Almond Milk
- 63 ml Egg whites
- 2 ml Vanilla extract or 1ml of coconut extract
- For the Cream:
- 60 ml Greek yogurt
- 38 g Frozen raspberries
- 4 g Natvia
Directions
- In a medium bowl, sift together oat flour, coconut flour, Natvia, baking powder and shredded coconut. Add in remaining ingredients for pancakes and whisk until well combined.
- Allow batter to rest for 5 minutes. Spray a frying pan with non-stick spray and heat over medium heat. Cook pancakes in batches to desired size and set aside to cool slightly.
- In a small blender or food processor, blend together all ingredients for raspberry cream. Dollop over pancakes and garnish with desired toppings - serve immediately.
| Servings 12 people |
