Breakfast Crepes
Equipment
Ingredients
- ¼ cup almond flour
- 2 T coconut flour
- ¼ t salt
- 4 large eggs
- ⅓ cup canned coconut milk room temperature
- 2 T coconut oil or ghee for cooking
- Optional: Sugar-free maple syrup for drizzling
Instructions
- Combine the almond flour, coconut flour, salt, and eggs in a blender and mix until smooth.
- Add the room temperature coconut milk. Blend until smooth.
- Let the batter rest for about 5 minutes to finish absorbing any extra liquid.
- Select “Saute” on the Instant Pot and heat the coconut oil until hot but not smoking (about 30 seconds to a minute*).
- Add approximately 2 tablespoons plus a bit more batter to the Instant Pot and cook until done on the first side (about 1 minute). Flip and cook an additional minute on the second side, then remove it from the heat and set aside on a plate.
- Repeat with the remaining pancake batter, adding extra oil as needed.
- Serve with coconut yogurt and fresh berries. Drizzle with sugar-free maple syrup.
- *Alternatively, for the ease of cooking on a flat surface, cook the pancakes in a pan on the stove.
Nutrition
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