Chocolate Chip Mini Pancakes With Berry Coulis And Coconut Cream

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  • 4 Egg
  • 2 tablespoon Almond Meal
  • 2 tablespoon Coconut Flour
  • 2 tablespoon Cocoa Powder - (raw cocoa powder)
  • 4 drop Liquid Stevia Extract
  • 0.5 teaspoon Vanilla Powder
  • 0.5 teaspoon Baking Powder
  • 2 tablespoon Cacao Nibs
  • 1 cup Strawberries
  • 1 cup Raspberries
  • 2 tablespoon Coconut Oil
  • 1 can Coconut Milk - 14 oz can,refrigerated
  • In a large bowl, beat the eggs until well combined. Add the almond meal, coconut flour, raw cocoa powder, liquid stevia, vanilla powder, and baking powder. Mix thoroughly. Add the cocoa nibs and stir until combined. Set aside.
  • Set a few berries aside and then place the remaining
  • Berries in a blender and blend until liquefied. Strain to remove the seeds. Set aside.
  • Heat a large, non-stick frying pan over medium heat. Melt the coconut oil. Place 4 spoonful’s of the batter in the pan. Cook for 2-3 minutes on each side. Repeat until all of the batter has been cooked.
  • Remove the can of coconut milk from the fridge, being careful not to shake it or move it too much. Open the can.
  • To serve, place 2-3 pancakes on a plate and top with berry coulis. Place a spoonful of firm coconut cream from the can on top of the coulis. Scatter with remaining berries and serve warm.
We recommend Native Forest brand canned coconut milk, free of thickeners and sweeteners.


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