Strawberry Blender Pancakes

Ingredients

Pancakes

• 4 large pasture-raised eggs
• ⅓ cup + 2 tablespoons cultured coconut yogurt such as Culina or Cocojune
• 1 tablespoon olive or avocado oil, plus more for frying
• ½ teaspoon vanilla extract
• ¼ cup coconut flour
• 1 cup fine almond flour
• ⅛ teaspoon sea salt
• ½ teaspoon baking soda
• ¼ cup raw walnuts, chopped
• ½ cup strawberries, chopped

Serving Suggestion

• Strawberries
• Maple syrup (optional)
• Extra coconut yogurt

Method

Step 1

Add the eggs, coconut yogurt, olive oil, vanilla extract, coconut flour, almond flour, salt, and baking soda into a high-speed blender. Blend until smooth, 15-30 seconds.

Step 2

Heat a large skillet over medium heat. When the pan is hot, brush the pan with some of the remaining oil (about 1 teaspoon worth divided for all the pancakes) and pour two separate ¼ cup portions of batter into the pan. Sprinkle some walnuts and strawberries onto each pancake.

Step 3

Cook for 2 minutes, then flip and cook for another 2 minutes until golden brown. Transfer pancakes to a plate and repeat with the remaining batter.

Step 4

Serve pancakes with a dollop of coconut yogurt, strawberries, and a little drizzle of maple syrup, if desired.

Nutritional Information

Nutritional analysis per pancake: Calories: 146, Total Fat: 12g, Saturated Fat: 2g, Cholesterol: 74mg, Sodium: 126mg, Carbohydrates: 6g, Fiber: 3g, Sugars: 2g, Protein: 6g, Net Carbs: 3g