HIGH-PROTEIN, LOW-CARB VANILLA COCONUT PANCAKES Serves 4-6 Ingredients • • • • • • • • • •
3 eggs 2 tablespoons Australian olive oil 1 ¼ cups milk, (we use oat milk) 6 drops dōTERRA Madagascar Vanilla essential oil ¼ cup lemon juice 1 tablespoon sweetener (optional), (we use coconut sugar) ½ cup coconut flour ¼ cup almond flour 1 teaspoon bi-carb soda Butter or oil to cook
• Fresh berries and maple syrup to serve
Recipe 1. In a medium-sized jug, whisk together the eggs, olive oil, oat milk, dōTERRA Madagascar Vanilla Oil and sweetener, if using. 2. Add coconut and almond flours and bi-carb soda, and stir until just blended. The batter should be thick, but spoonable. If it is very thick, add a little more milk. 3. Heat a non-stick frypan over medium heat. Coat the base of the pan thinly with butter or oil and wipe clean with paper towel. Pour heaped tablespoonsful of batter into the pan, leaving space between each. 4. When the bases have set and are dark golden brown, (approx 2 minutes) turn the pancakes to cook the other side for a minute. 5. Butter and wipe pan clean between batches, and continue cooking the remaining batter. Pile the cooked pancakes onto a plate and cover with a clean tea towel. 6. Serve 3 - 4 pancakes per person with fresh berries and maple syrup. Topping alternatives could include lemon juice and coconut sugar, or serve savory pancakes with creme fraiche, poached salmon and a squeeze of lemon. Stir in blackberries.
Food Recipes | 19
