Apr 022012
| Grains-Free Pancakes | Servings: 6 pancakes |
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| Ingredients | |
| 3 eggs | 1/8 t Sea Salt |
| 3 T Butter or Coconut Oil, Melted (plus extra butter or coconut oil for cooking the pancakes) | 2/4 Drops Pure Vanilla |
| 3 T Coconut Milk or Whole Milk | 3 T coconut Flour |
| ½ t Stevia or Xylitol | ½ t Baking Powder |
| Instructions | |
| Using a wire whisk, mix together eggs, melted butter, milk, stevia, sea salt and vanilla. | |
| Continuing to whisk, add the baking powder and coconut flour until thoroughly mixed. | |
| Heat 1 tablespoon of butter (or coconut oil) in an XTREMA® 10″ – 100% Ceramic Open Skillet over medium heat. | |
| Spoon 2-3 tablespoons of batter onto the XTREMA® 10″ – 100% Ceramic Open Skillet making pancakes about 3-4 inches in diameter. | |
| Sprinkle with blueberries if desired. | |
| Flip when pancakes start to form bubbles around the edges. | |
| Optional: Blueberries, Strawberry Sauce. | |
| Recipe adapted from “Maximized Living Nutrition Plans” by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner. | |
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