Ingredients

Ingredients scaled to: 1 serving

1/2 oz Coconut Milk (14.2 grams)

1/2 tbsp Lemon juice (7.5 grams)

1 1/2 tsp Stevia (0.75 grams)

1/16 tsp Vanilla extract (0.26 grams)

1/2 drop Pure Extracts, Almond

3/4 large Egg (37.5 grams)

1 tbsp Cream cheese (14.5 grams)

1 tbsp Butter (14.2 grams)

1 tbsp. Coconut Flour (14 grams)

1/4 tbsp Chia seeds (3 grams)

1/16 tsp Salt (0.38 grams)

1/8 tsp Baking powder (0.57 grams)

 

 

Directions

Directions are based on the original recipe of 4 servings

1. In a blender combine butter, cream cheese, vanilla, lemon juice and mix until well combine. Add in coconut milk and mix until smooth. Add in dry ingredients, except chia seeds, and blend until batter forms.

2. Pour batter into a bowl and fold in chia seeds. Allow batter to rest for 5 minutes, if it becomes to thick, add 1 tbsp of water at a time and mix until batter becomes desired thinness.

3. Heat a large saucepan over medium high heat and spray with non stick cooking spray. Pour 4 large pancakes and cook until edges are golden brown, then flip and cook for another 3 minutes.

4. Top with butter and squeeze fresh lemon over pancake. Sprinkle with a dash of cinnamon & unsweetened coconut flakes.

 

Per serving: 285 Calories • 11.7g Carbs (6.1g Fiber) • 23.3g Fat • 8.3g Protein