Simple Baked Coconut Pancake with Fruit Topper

Simple Baked Coconut Pancake with Fruit Topper

These baked pancakes are incredibly light and fluffy, the perfect start to any morning (or the perfect afternoon pick-me-up!).

Egg replacement mixture (for 2 eggs): 2 Tablespoons ground flax seed whisked with 6 Tablespoons warm water; set aside for 5 minutes until the mixture becomes a “gooey” consistency

Preheat your oven to 425 degrees.  In a medium bowl, mix together all your ingredients until combined (be careful to not let your batter sit for too long – the coconut flour will absorb the liquid!).

Ingredients

  • 1/2 Cup organic coconut flour
  • 1 Cup organic non-dairy milk
  • 1 teaspoon vanilla extract
  • 1/4 Cup coconut sugar
  • Egg replacement mixture (for 2 eggs): 2 Tablespoons ground flax seed whisked with 6 Tablespoons warm water; set aside for 5 minutes until the mixture becomes a “gooey” consistency
Read the whole recipe on Eating Whole