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.
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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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