Thursday, September 8, 2011

Butterscotch Cinnamon Coconut Pancakes

This morning I decided to break in the new food processor. After 3 months of vagabonding, and eating at restaurants 3x per day, I am so excited to be back in the kitchen, able to cook up strange concoctions.


 



My project this morning: High-protein, gluten-free, low-carb, sugar-free pancakes.

Adapted from this recipe at the edible perspective

Butterscotch Cinnamon Coconut Pancakes

Ingredients:

1 egg plus 2 egg whites
6 T unsweetened almond milk
1/2 t baking powder
1/2 t Saigon cinnamon
1/4 t sea salt
1/4 t stevia (optional)
1/4 butterscotch extract (can substitute vanilla)
2 T coconut flour
2 T ground flaxseed

Blend eggs for 30 seconds in food processor. Add other ingredients and mix for additional 30 seconds.

 

 



My toppings? Greek yogurt with a tiny bit of homemade strawberry jam. And some peanut butter.
 

 


Sprinkled with some additional Saigon cinnamon, local bee pollen, and topped with frozen raspberries.
 

 

Feels good to be back in the kitchen.
 
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