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Coconut Flour Pancakes, Low Carb, Gluten Free, Wheat Free

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1/2 cup coconut flour
1 tsp cinnamon
salt to taste
1/2 tsp baking soda
5 eggs (whites and yolks separated)
1/2 cup coconut oil, melted
1 small ripe banana, mashed
1 tbsp pure vanilla extract
More coconut oil for cooking pancakes
Mix together coconut flour, cinnamon, salt and baking soda. In a separate bowl, whisk together egg yolks (setting aside egg whites), melted coconut oil, banana, and vanilla. Combine wet and dry ingredients, mixing thoroughly. This mixture will be thick. Do not PANIC! With a hand or stand mixer, beat egg whites until stiff peaks form. Fold whites into other ingredients until well incorporated. 
Heat a small amount of coconut oil in a skillet or griddle pan.  When the oil is heated, place large spoonfuls of batter in the pan. Let it cook until the edges start to brown. You have to be patient. Flip the pancakes and let the cook on the other side.  
Top with almond butter and honey or real maple syrup. I like mine with almond butter and low sugar jelly.

Egg Separator:

Almond butter:

Coconut oil


Vanilla Extract


stand mixer

Himalayan sea salt
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