Peach Cobbler Coconut Pancakes
Ingredients
The pancakes
-
⅓
cup
coconut flour
-
¼
tsp
baking powder
-
1
tsp
all natural almond butter
-
7
egg whites
egg whites
-
½
cup
water
-
1
tsp
unsweetened shredded coconut
Peach sauce
-
½
fresh peach
fresh peach, peeled and diced
-
1
tbsp
liquid honey
-
½
cup
water
-
1
tsp
pure vanilla extract
-
a pinch
salt
Almond crumble
-
1
tsp
sliced almonds, crushed
-
1
tsp
old fashioned rolled oats
-
1
tsp
unsweetened shredded coconut
-
½
tsp
honey
Garnish
-
to taste
0% fat plain greek yogurt
-
to taste
fresh peach slices
-
to taste
fresh mint
-
to taste
almond crunch
Instructions
- Prepare the peach sauce by boiling diced peaches, water, and honey in a saucepan, then simmer until thickened and puree until smooth.
- For the almond crumble, cook oats, almonds, and coconut in a pan until golden, then add honey and stir to combine.
- Blend pancake ingredients in a food processor, then fold in shredded coconut.
- Heat a non-stick pan and cook pancakes, flipping when bubbles form on top.
- Keep pancakes warm in a low-temperature oven while cooking the rest.
- Serve pancakes warm with yogurt, peach slices, mint, almond crumble, and peach sauce.
Nutrition Facts (estimated)
Servings
1
Calories
300
Total fat
10g
Total carbohydrates
35g
Total protein
15g
Sodium
50mg
Cholesterol
0mg
You might also like