Hcg Diet P3 Coconut Flour Pancakes Recipe 425

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HCG DIET (P3) ALMOND FLOUR PANCAKES RECIPE - (4.3/5)



HCG Diet (P3) Almond Flour Pancakes Recipe - (4.3/5) image

Provided by aerin8

Number Of Ingredients 8

2 cups almond flour, unblanched
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1/2 cup water
1/4 cup vegetable oil plus extra for greasing
1 teaspoon vanilla extract
2 tablespoons sugar substitute

Steps:

  • Mix wet and dry ingredients in a large bowl with a whisk. Heat vegetable oil in pan or spread on a non- stick griddle with a pastry brush on medium high heat. Pour pancake batter and flip when edges of pancakes bubble or just until undersides are golden brown.

HCG DIET (P3) COCONUT FLOUR PANCAKES RECIPE - (4.2/5)



HCG Diet (P3) Coconut Flour Pancakes Recipe - (4.2/5) image

Provided by aerin8

Number Of Ingredients 7

2 eggs
2 tablespoons virgin coconut oil or butter, melted
2 tablespoons coconut milk or heavy cream
1 teaspoon splenda
1/4 teaspoon salt
2 tablespoons sifted organic coconut flour
1/4 teaspoon baking powder

Steps:

  • Blend together eggs, oil, coconut milk, sugar and salt. Combine coconut flour with baking powder and thoroughly mix into batter. Heat 1 tablespoon (I found this to be a bit much - I would use 1/2 tablespoon) of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2½ to 3 inches in diameter. Batter will be thick, but will flatten out when cooking.

COCONUT FLOUR PANCAKES



Coconut flour pancakes image

These fluffy gluten-free pancakes are made using coconut flour, which is high in fibre. Served with tart berries and maple syrup, it makes a delicious free-from brunch

Provided by Sophie Godwin - Cookery writer

Categories     Breakfast, Brunch

Time 15m

Yield Makes 10-12

Number Of Ingredients 7

2 eggs , separated
3 tbsp coconut flour
1 tsp gluten-free baking powder
1 tsp cinnamon
150ml milk of your choice
2 tsp maple syrup
150g frozen berries

Steps:

  • Whisk the egg whites in a clean bowl until they reach stiff peaks. Put the coconut flour, baking powder, cinnamon, egg yolks, milk, 1 tsp maple syrup and a pinch of salt in a bowl and whisk to a smooth batter. Carefully fold in the egg whites, trying to keep in as much air in as possible.
  • Heat a non-stick pan over a medium heat. Add tablespoons of the batter at a time to create small pancakes. Cook for 1-2 mins until bubbles appear on the surface. Flip and cook for another 30 seconds. Repeat with the remaining batter.
  • Meanwhile, microwave the berries and remaining syrup for 2 mins, stirring halfway, to make a compote. Serve with the pancakes.

Nutrition Facts : Calories 42 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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