Caveman Coconut Pancakes with Raspberry Reduction
Servings: 4Prep Time: 5 MinutesCook Time: 10 Minutes
Ingredients (Pancakes):
- 6 Eggs
- 8 Tbsp Coconut Flour
- 6 Tbsp Coconut Milk
- 3 Tsp Raw Organic Honey, melted
- 1/2 Tsp Sea Salt
- Coconut Oil for pan
Ingredients (Syrup):
- 12 Ounces of frozen red raspberries
- 1/2 Cup Water
- 1 Tbsp Raw organic honey (optional)
Process (Pancakes):Process (Syrup):
- Combine all the ingredients in a medium mixing bowl and mix well ensuring there are no lumps
- Preheat a griddle to 350 Degrees or a pan on the stove over medium heat
- Grease your pan with your coconut oil and drop your coconut pancake batter down in the size of pancakes you want
- Cook 3-4 minutes per side and ensure you watch them, they won’t bubble like traditional pancakes so don’t burn them
- Once Finished plate and top with the raspberry syrup below
- Place your whole bag of frozen raspberries in your blender or food processor and chop up really small
- Add your raspberries to a medium sauce pan with your water and bring to a boil, ensuring you continually stir or they will bubble over
- Once the raspberries have boiled for 5-10 minutes reduce the heat to low and get a mesh strainer ready
- Pour your syrup through the strainer pushing all the moisture through back into the pan and reserves your chunks of raspberry
- Add your honey and simmer over low heat until ready to pour over your pancakes
- Top everything with your raspberry chunks and enjoy
I Found This On http://civilizedcavemancooking.com/
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