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Cashew Pancakes and Lemon Blueberry Yogurt

Servings: 2, Prep Time: 10 min, Cook Time: 10 min

Ingredients

0.5 cup [68.5 g] Dry Roasted Cashew Nuts

  • 1 large [50 g] Egg
  • 3 tbsp [22.5 g] Organic Coconut Flour
  • 1 cup [237 g] Water
  • 1 tbsp [20 g] Maple Syrup
  • 1 tsp [4.2 g] Vanilla Extract
  • 1 Dash [1 g] Himalayan Pink Salt
  • 1 tbsp [13.6 g] Coconut Oil
  • 1 cup [240 g] Plain Non Fat Greek Yogurt
  • 1 cup [145 g] Blueberries
  • 0.5 medium Lemon (juice and zest)

Directions

  1. Pulse cashews in a blender until they reach a powder-like consistency.
  2. Add egg, coconut flour, water, maple syrup, vanilla, and salt to the blender.
  3. Heat coconut oil in a pan over medium heat.
  4. Add 2 tbsp of pancake mix to the pan.
  5. Cook on each side for 3-5 minutes.
  6. While pancakes cook, add lemon juice, lemon zest and blueberries to the yogurt.
  7. Transfer half of the yogurt to another bowl.
  8. Serve with pancakes on the side.

Nutrition Info

Calories: 472, Fat: 27g, Carbs: 40g, Protein: 22g, Fiber: 5g

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