~ 1 to 6 Servings ~ Time 30 min ~Preheat oven 150C ~4 days in the fridge~

Sugary pancake serve with ice cream and chocolate icing !

Ingredients

  • 6 eggs

  • 400 ml coconut cream

  • 2 tbsp coconut nectar

  • 75 gr coconut flour

  • 2 tbsp Psyllium Husk

  • 1,5 tsp baking powder

  • 1,5 tsp vanilla powder

Steps

  1. Preheat the oven @ 15oC.

  2. Mix all the dry ingredient.

  3. Add the eggs and the cream mix well let set for 5 mins.

  4. Pour in tartelette or pancake mold.

  5. Place in the oven and cook for 15-20 mins ‘till golden.

Nutritional data

Pancake / eggs 1 3 6 9 12
Coconut cream 75 ml 200 ml 400 ml 600 ml 800 ml
Coconut nectar 1 tsp 1 tbsp 2 tbsp 3 tbsp 4 tbsp
Coconut flour 5 tsp 37 gr 75 gr 112 gr 150 gr
Psyllium Husk 1 tsp 1 tbsp 2 tbsp 3 tbsp 6 tbsp
Baking powder 1/4 tsp 3/4 tsp 1.5 tsp 2 1/4 tsp 3 tsp
Vanilla powder 1/4 tsp 3/4 tsp 1.5 tsp 2 1/4 tsp 3 tsp