Keto Coconut Flour Pancakes with Macadamia Nut Butter

Allergens

Eggs, Nuts (macadamia and almond)

Ingredients

• 1 cup coconut flour
• 4 large eggs
• 1/2 cup almond milk
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp macadamia nut butter (or almond butter)
• 1 tbsp granulated sweetener of choice
• 1/2 tsp cinnamon

Instructions

1. In a large bowl, whisk together coconut flour, eggs, almond milk, applesauce, vanilla extract, baking powder, salt, and 1 tablespoon macadamia nut butter. Heat a non stick skillet over medium heat. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with remaining batter. In a small bowl, mix together sweetener, cinnamon, and remaining macadamia nut butter to create a smooth spread.

Chef’s Insight

The combination of coconut flour and almond milk gives these pancakes a moist texture, while the cinnamon macadamia nut butter adds a hint of sweetness.

Notes

Adjust sweetness according to personal preference by using more or less granulated sweetener in the macadamia nut butter.