Almond flour and coconut milk pancakes
Egg and almond flour provide protein and structure. Coconut milk keeps the batter tender, while the small format helps control the portion. Serve the dish immediately, while its aroma and texture are at their most pronounced.
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1 kg 428 gram
Servings: 6 (1 serving ≈ 29 gram)
Digestion time: 3 hour
Complete protein: ✔
Mix the egg (50 g), coconut milk (90 g), and almond flour (30 g) into a smooth thin batter.
Heat a skillet and lightly grease it with olive oil (5 g). Spoon the batter into small portions and fry the pancakes on both sides.
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