Yinarr Meal Pantry

​INGREDIENTS

    5 free run or omega-3 eggs
    2 tbsp coconut milk
    2 tsp pure vanilla extract (no sugar added)
    6 tbsp coconut flour
    1/2 tsp cinnamon
    1/4 tsp nutmeg
    1/8 tsp cardamon
    1/4 tsp salt
    3 tbsp water
    2 tbsp fat for cooking (ghee, coconut oil, etc.)
   

​

METHOD

    In a small bowl, mix the eggs with the coconut milk and vanilla.
    In a separate bowl, mix the coconut flour with the spices and salt.
    Add the dry ingredients to the wet and stir to combine.
    Add water one tablespoon at a time until a runny batter consistency is reached.

    The  thicker the batter, the thicker your pancakes will be.
    Preheat a heavy pan over medium low heat. Add fat and allow to heat up.
    Drop spoonfuls of the batter into the hot oil and cook for about two minutes, flip and

    cook for two more minutes. Remove from pan and serve with Strawberry Coulis and

    Fruit Salad