Almond Flour Coconut Skillet Pancake

Ingredients

2 TBSP coconut oil or butter

3 eggs

2 TBSP plain Greek yogurt, or SCD homemade yogurt

2 TBSP honey

1/4 tsp almond extract

2 TBSP unsweetened shredded coconut

2 TBSP almond flour

1/4 tsp salt

2 TBSP (30 ml) coconut oil or butter

3 eggs

2 TBSP (30 ml) plain Greek yogurt, or SCD homemade yogurt

2 TBSP (30 ml) honey

1/4 tsp (1.25 ml) almond extract

2 TBSP (30 ml) unsweetened shredded coconut

2 TBSP (30 ml) almond flour

1/4 tsp (1.25 ml) salt

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Dietary Therapies

mSCD

SCD

IBD-AID P3

Dietary Requirements

Gluten-Free

Grain-Free

Shellfish Free

Soy Free

Vegetarian

Pre-heat oven to 400°F
In a medium sized oven-proof cast iron skillet, melt the coconut oil / butter
Mix all the other ingredients in a large mixing bowl and whisk together until combined.
When coconut oil / butter begins to bubble, pour the batter into the pan and cook over medium heat for approximately 2 minutes.
Transfer the skillet to the oven and continue to cook until the top is golden brown, approximately 18-20 minutes.
Serve with any of your favourite toppings including fresh berries, shredded coconut, a drizzle of honey, maple syrup or jam. Enjoy!