Walnuts, rich in Omega 3s

Cinnamon Walnut Coconut Pancakes

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Coconut flour is one of the best tools in the anti-inflammatory pantry. Low-carb an low-calorie, Coconut flour works especially well in this recipe to replicate the sweet taste of pancakes. Top with walnuts, an excellent source of Omega-3 and help to encourage healthy capillary function in skin.

Ingredients:

  • 4 eggs, room temperature
  • 1 cup coconut milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon honey or a pinch of stevia
  • ½ cup chopped walnuts
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • coconut butter or coconut oil for cooking

Directions:

  • Pre-heat pan or griddle over medium low heat.
  • In a small bowl, In a small bowl beat eggs until frothy, about two minutes.
  • Mix in milk, vanilla and honey or stevia.
  • In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together.
  • Stir wet mixture into dry until coconut flour is incorporated.  Grease pan with butter or coconut oil.
  • Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
  • Top with chopped raw walnuts and cinnamon.

Bon Appetit!

 

4 thoughts on “Cinnamon Walnut Coconut Pancakes

  1. Pingback: Dr. Perricone’s Walnut Coconut Pancakes | Kopelson Clinic

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