Submitted by: Sherine West
Prep Time: 5 Minutes
Cook Time: 7 Minutes
Servings: 1
I tweaked an old family favorite recipe for Swedish pancakes to make them compatible with BD guidelines. They didn't rise up quite as much as usual, but they were equally as delicious as my old standard way of making them. I topped mine with raspberries that I heated up and thickened with a sprinkle of chia seeds. This serves 1-4, depending on your appetite. If serving more than 1, you will have to adjust the protein & Carb ratios.
3 egg
1/2 c. coconut flour
1 tsp. baking powder
1 dsh. sea salt
1/2 c. oat milk
1 raisins
1 tbsp. honey, raw
Before preparing ingredients, place a greased cast iron 10" skillet (or other oven safe skillet) in the oven and turn the oven on to preheat to 400. You will want the pan to already be hot when you pour in the mix.
Beat eggs in a medium bowl. Add milk or water and mix together. Add remaining ingredients (except raisins) and stir with a wire whisk until relatively smooth.\
Stir in raisins.
Using a good oven mitt, remove the pan from the oven and pour mixture evenly into it. Return the pan to the oven and cook for 5-7 minutes or until set.
Remove from pan and top with fresh fruit, honey, agave nectar or syrup. I topped mine with raspberries which I warmed up and added some chia seeds for thickening.
Serves 1-4 depending on your appetite.
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