Pancake/Waffle Batter


4 eggs

1/2 cup full fat coconut milk

1/2 cup water

2 tsp vanilla

1 tbsp natural raw honey

2 tbsp melted butter

1 cup almond flour

1/4 cup coconut flour

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp sea salt

Coconut oil for the griddle

OPTIONAL: dark chocolate chips or peanut butter chips

Assorted berries or sliced bananas or apples


1. Preheat the oven to 200 degrees.

2. In a bowl, whisk eggs, coconut milk, water, butter, vanilla, and honey until smooth.

3. In a separate bowl, whisk almond flour, coconut flour, baking soda, cinnamon, and sea salt together. Combine the wet and dry ingredients into one bowl and whisk until smooth – batter will appear a little grainy. If you’re using chocolate and/or peanut butter chips, add to the batter.

4. Heat a large nonstick griddle or large pan over medium heat with the coconut oil (for waffles, use a waffle iron). When the pan is hot, use a ladle or 1/4 measuring cup to drop the batter onto the griddle for each pancake.

5. Cook the pancakes until the first sides are light brown (approximately 4-5 minutes). Bubbles will start forming at the edges before it’s time to turn the pancakes. Turn the pancakes over to do the other side (approximately another 2 minutes). I use a pancake spatula to do this, but prior to that I used a regular spatula and a butter knife.

6. Remove the pancakes and place them on a warm plate in the oven, covered. Repeat the process until the batter is finished – approximately 12 pancakes depending on the size of your pancakes.

7. Option to top pancakes with fruit upon serving.

Published by theyogijedi51

Certified Personal Trainer through IFA Pre/Post-Natal Training Certified PNL1 Certified Trigger Point Therapy L1 Certified 200-hour Yoga Teacher Training completed through RYS Breathe N Flow Yoga Studio Yoga for Cancer Training completed through Memorial Sloan Kettering Cancer Center **Currently enrolled 300-hour Yoga Teacher Training through RYS Aligned Yoga**

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