Time for a much needed breakfast post. This recipe is perfect for a Saturday afternoon brunch or a post-gym treat. I originally used 3 eggs but I’ve changed it to two here as I think they changed the consistency of the batter. Coconut flour is a lot thinner than regular flour so don’t be put off if the batter doesn’t set as easily. One tip I’ll share with you is to use a whisk and place the batter in the fridge for 30 minutes with clingfilm to let it set. Serve these with pure maple syrup, cascaded with organic fresh raspberries and you’re in for a guilt-free treat at just 180 calories per two thick pancakes. Stack ’em up and tuck in!
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Servings - 4
18 - Calories
Time : 15 Mins
You will need:
Sophie Middleton is the Founding Editor-In-Chief of Digital Hotel and Restaurant Magazine The Fabulous Foodie. Sophie develops and creates recipe-based content for the RYE Kitchen where you can find lots of fun, easy, healthy RYEcipes to choose from. She loves authentic cooking based on good quality ingredients, flavour and taste.