Low-Carb Fig & Cinnamon Coconut Pancakes

Ingredients makes 8 mini pancakes

• Pancakes:
• 2 large eggs
• 1 ¹/₂ tbsp fine coconut flour (12 g/ 0.4 oz) or 4 ¹/₂ tbsp almond flour (27 g/ 1 oz)
• 1 tbsp unsweetened shredded coconut (6 g/ 0.2 oz)
• 1 tbsp almond flour (8 g/ 0.3 oz)
• ¹/₄ tsp baking soda
• 3 tbsp coconut milk or heavy whipping cream (45 ml)
• ¹/₂ tsp cinnamon
• 2 tbsp virgin coconut oil or ghee (30 ml)
• 3-6 drops liquid Stevia extract or other healthy low-carb sweetener from this list
• Topping:
• ¹/₂ cup full-fat yogurt or coconut yogurt or whipped cream (125 g/ 4.4 oz)
• ¹/₂ tsp cinnamon
• 4 fresh baby figs (40 g/ 1.4 oz) or 1 regular fig

Instructions

1. Crack the eggs into a bowl and beat them well with a whisk or fork.

2. In a separate bowl, mix coconut flour, desiccated coconut, almond flour, cinnamon and baking soda. Add it to the bowl with eggs and spoon in the coconut milk. Mix well.

3. Add the sweetener (stevia or Erythritol are great low-carb options).

4. In a small bowl, mix the yogurt with cinnamon. Wash the fresh figs and place them on a paper towel.

5. Grease the pan with half of the coconut oil and set the cooker on low heat. Spoon about 1 tablespoon of the pancake batter on the pan creating small pancakes and cook briefly. When bubbles start to appear on the top of the pancake, flip on the other side and cook for another minute.

6. When done, place on a serving plate by creating two layers of pancakes and yogurt. Top each of them with freshly cut baby figs, and sprinkle with cinnamon!