Yes, it’s a hearty breakfast that will certainly keep you satisfied till lunch. You might even prefer it for a weekend brunch.
Coconut flours vary so the amount of almond milk required to get the batter to the right consistency may change from time to time. I really think that the amount of humidity in the air makes a difference when using coconut flour. The first time I made them I used only 2 Tbs of almond milk.. the second time I needed 3 Tbs.
Makes 1 serving
- 2 eggs
- 2 Tbs almond meal
- 2 tsp coconut flour
- 1/2 cup cooked and mashed butternut squash
- 2 - 4 Tbs almond milk
- 1/2 tsp cinnamon
- Beat the eggs till frothy in a medium bowl.
- Add the almond meal, butternut squash, coconut flour and cinnamon. Mix well.
- Add 2 Tbs of the almond milk and mix. If the batter seems too thick, add more, 1 Tbs at a time till desired consistency… not too runny.
- Set your non-stick skillet on the stove top over MEDIUM-HIGH heat.
- Using a 1/4 cup measure, spoon the batter into the pan. Cook for about 3 or 4 minutes, then flip and cook the second side.
- Remove to serving plate and keep warm till 5 pancakes are cooked.
- Serve with toppings of your choice.
Weight Watchers P+ = 8.
Calories 286; Protein 17g; Carbohydrate 16g; Fat 18g; Fibre 5g.
My pan only has room for 2 cakes at a time.
Flip, and cook the second side.
I topped mine with banana slices and a bit of syrup. Nut butter would be good too, or some coconut shreds.