¼ cup coconut milk

1 banana, peeled and mashed

4 eggs

1 teaspoon vanilla extract

1 and ½ cups hazelnut meal

2 tablespoons coconut flour

½ teaspoon baking soda

Ghee for cooking

For the sauce:

2 tablespoons coconut oil

1 tablespoon lemon juice

2 blood oranges, peeled and sliced

Juice from 1 blood orange

2 teaspoons stevia

1 vanilla bean


Heat up a pan with coconut oil over medium heat. Add orange juice, lemon juice, stevia and vanilla bean. Bring to a boil and simmer for 15 minutes stirring from time to time. In a bowl, mix eggs with vanilla extract and coconut milk. Add mashed banana, coconut flour, baking soda and hazelnut meal. Heat up a pan with ghee over medium heat and spoon ¼ cup pancake mix. Spread a bit, cook for 3 minutes on one side, flip, cook for 1 more minute and transfer to a plate. Repeat this with the rest of the batter and serve pancakes with orange slices on the side and with the orange sauce on top.


(Per serving)

Fat: 10 g

Carbs: 35 g

Protein: 13 g

Total Calories: 300 Calories


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