Month: June 2019
~ 1 to 6 Servings ~ Time 30 min ~Preheat oven 150C ~4 days in the fridge~
Ingredients
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6 eggs
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400 ml coconut cream
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2 tbsp coconut nectar
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75 gr coconut flour
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2 tbsp Psyllium Husk
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1,5 tsp baking powder
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1,5 tsp vanilla powder
Steps
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Preheat the oven @ 15oC.
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Mix all the dry ingredient.
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Add the eggs and the cream mix well let set for 5 mins.
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Pour in tartelette or pancake mold.
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Place in the oven and cook for 15-20 mins ‘till golden.
| 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 |
Nutritional data
