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You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Servings  12 people
Metric | Imperial Measurement Conversions

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

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

METHOD

  1. 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.
  2. 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.
  3. In a small blender or food processor, blend together all ingredients for raspberry cream. Dollop over pancakes and garnish with desired toppings - serve immediately.

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