BetterBabyHealth.ca

This is a ONE BOWL, Super SIMPLE, Dairy Free, Gluten Free & Delicious
Coconut Flour Pancake Recipe!

🥞 BE SURE TO SAVE THIS RECIPE FOR LATER! 💾😉

🥞 Also, SHARE the deliciousness on your STORIES so your friends can try them too 🥰

Coconut Flour is a very healthy alternative to other flours because it's full of healthy fats, fibre and protein.

It's low glycemic, aids in metabolism, helps maintain a healthy blood sugar level and helps with digestive health 🤩

👉 Here is the Recipe: Makes 6 Servings (good for 6 people - Cut recipe in half for 3 servings 😉)

👉 In one medium size bowl add the following ingredients and whisk together until there are no lumps and the batter is smooth.

👉1 cup Coconut Flour
👉12 Eggs (I use organic pasture raised eggs)
👉120ml or 1/2 cup Pure Avocado Oil
👉120ml or 1/2 cup Pure Maple Syrup
👉4 tsp pure vanilla extract
👉4 tsp baking powder (aluminum free)
👉1/2 tsp fine sea salt or himalyan salt
(I use himalyan)

👉IF YOU WANT TO MAKE THEM CHOCOLATE CHIP...you will add the chocolate chips to the pancakes once you place the batter on the skillet) - I like Lily’s , enjoy life and Kirkland 51% cacao chocolate chips.

DIRECTIONS:
In a lightly greased skillet, over medium heat, add a 1/4 cup of batter and lightly spread batter with the bottom of your measuring cup to make it an even thickness.

Allow to cook on one side for about 5 - 6 minutes. With a spatula, gently lift the pancake to flip.
NOTE: If the pancake is sticking to the spatula and coming apart when trying to flip, the pancake just needs a little more time to cook. You'll know it's ready to flip when it doesn't stick to the spatula.
Then cook on the other side for another 4-5minutes.

Repeat the process with remaining batter.

Serve with your favourite toppings. I like organic berries and almond butter. My kids also love adding coconut whip cream and some extra maple syrup.

Enjoy!

You can also save them in the fridge in an airtight container for up to 3 days. When rewarming, I like to place them in a glass, oven proof dish, cover with foil and bake for a few minutes at 350F until desired temperature.

Have a Healthy Day

Rosemary

It’s a new month 🙌🏼 a clean slate;
To start fresh, To eat right, To live healthy, To train hard, To be proud of yourself!! You are exactly where you’re supposed to be; you have everything you need to be successful!!! Drop a 💛 if you agree & are ready for a new month!

It’s a beautiful day, don’t let it get away! ✌🏼🤍

Homemade 70% Dark Chocolate Peanut Butter & Almond Butter Cups!! 🤤🤤🤤 RECIPE BELOW 👇🏼 These are super easy to make and only require 2 ingredients (chocolate & almond or peanut butter or any nut butter /nut free butter you like). These are full of healthy fats and antioxidants from the dark chocolate AND they taste better then the ones we grew up on (full of chemicals 🤢 you know the brand 😉) make these once and you’ll never look back...RECIPE MAKES 12 MEGA SIZE CUPS 🙌🏼
Ingredients:
400g of dark chocolate 70% or higher
Organic 100% natural peanut butter OR Almond butter or nut butter of your choice)
Directions:
Place 12 parchment paper cups in muffin tin
Melt chocolate over a double boiler (I use a pot with water and place a bowl on top with chocolate - swipe to see picture).
Once fully melted place a heaping TBSP of melted chocolate at the bottom of the baking cup.
Then place a heaping Tbsp of nut butter on top.
Finish by covering the nut butter with another layer of melted chocolate.
Place tray in freezer for 20-30min to harden chocolate again.
Take out and ENJOY!
Can be placed in an airtight container and left on the counter for 4 days or placed in the fridge to last longer. But they won’t 😉 I’m lucky if they last 2 days in my house 😄