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Recipes

Lemon-Coconut Pancakes + Coconut Whipped Cream

Brittany Carlson

Ingredients

1/4 cup coconut flour

pinch of sea salt

1/2 tablespoon maple syrup

3 eggs

1/3 cup coconut milk

Zest of 1/2 lemon

1/2 teaspoon baking powder

ghee for frying 

Method

Mix wet ingredients (eggs, lemon, coconut milk) separate from dry (coconut flour, zest, baking powder, salt). Combine using a hand blender. Heat pan with ghee. Once hot but not smoking, pour 1/8 cups or 1/4 cups onto the pan. Cook on each side for about 2 minutes. Enjoy with a dollop of dairy free yogurt or coconut cream, and a couple teaspoons of maple syrup!

Coconut Whipped Cream

1 can of full fat coconut milk (I like Simple Coconut Milk by Native Forest-- no additives)

Method

Put can of coconut in the fridge overnight. Rinse lid and open jar. Pour out remaining liquid (use for smoothies or drink post workout). Put the coconut cream into a bowl and whip with a hand blender. Add sweetener as needed-- I like maple syrup!