Coconut Pancakes with Raspberry Reduction

One of the hardest things I see people struggling with after switching their diets, is coming up with breakfast ideas.  Here is a super simple one that you can change in so many different ways to keep it interesting.  Feel free to experiment and enjoy every bite.

Servings: 4

Prep Time: 5 Minutes

Cook 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):

1. Combine all the ingredients in a medium mixing bowl and mix well ensuring there are no lumps
2. Preheat a griddle to 350 Degrees or a pan on the stove over medium heat
3. Grease your pan with your coconut oil and drop your coconut pancake batter down in the size of pancakes you want
4. Cook 3-4 minutes per side and ensure you watch them, they won’t bubble like traditional pancakes so don’t burn them
5. Once Finished plate and top with the raspberry syrup below

Process (Syrup):

1. Place your whole bag of frozen raspberries in your blender or food processor and chop up really small
2. 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
3. Once the raspberries have boiled for 5-10 minutes reduce the heat to low and get a mesh strainer ready
4. Pour your syrup through the strainer pushing all the moisture through back into the pan and reserves your chunks of raspberry
5. Add your honey and simmer over low heat until ready to pour over your pancakes
6. Top everything with your raspberry chunks and enjoy

Related posts:

1. Pumpkin Pancakes
2. Raspberry BBQ Sauce
3. Coconut Griddle Cakes
4. Blueberry Coconut Chocolate Chip Scones
5. Cluck-Moo Breakfast Sausage