Ingredients:
1 large egg
2 egg whites
1 1⁄2 tbsp. pure maple syrup
3 tbsp. very mild olive oil
1 tsp. pure vanilla extract
1⁄2 c. coconut milk
1⁄3 c. coconut flour, sifted
1⁄2 tsp. baking powder
Pinch of salt
3 tbsp. coconut oil, divided
1 c. fresh blueberries
2 c. fresh raspberries
1⁄4 c. coconut flakes, for garnish
Directions:
1. In a large mixing bowl, whisk the egg, egg whites, maple syrup, olive oil and vanilla extract until smooth. Pour in the coconut milk and whisk to combine.
2. Add the sifted coconut flour, baking powder and a small pinch of salt. Gently fold in the dry ingredients without overworking the batter.
3. Melt about a teaspoon of coconut oil in a large, hot nonstick skillet or griddle and pour 2–3 tablespoons of batter per pancake. Cook until the pancakes are set and the edges turn a deeper golden color, around 1–2 minutes.
4. Flip and cook the remaining side another 1–2 minutes, or until golden brown. Remove from heat and repeat this process with the remaining batter.
5. To serve, stack several pancakes and top with blueberries, raspberries and coconut flakes then drizzle with real maple syrup, if desired. Enjoy!
