Coconut and Raspberry Cream Pancakes
Servings 12 people
Ingredients
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 mls Unsweetened Almond Milk
63 mls Egg whites
2 mls Vanilla extract or 1ml of coconut extract
60 mls Greek yogurt
38 g Frozen raspberries
4 g Natvia
Method
- 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.
