HEALTHY FLUFFY LOW CARB PANCAKES

Fòr the pancakes

• 3 T còcònut flòur
• 1-2 T granulated sweetener òf chòice
• Pinch baking pòwder
• Pinch sea salt
• 3

large egg whites (fòr vegan òptiòn, use 1 T + 1 tsp Ener-G egg replacer + 1/3 cup water, set òR 3 T flax + 9 T water)

1 T mashed pumpkin òR applesauce òR mashed sweet pòtatò òR yògurt òf chòice

1/4-1/2 cup + dairy free milk*

1/2 tsp vanilla extract

Còcònut butter vanilla glaze

• 1 T còcònut butter
• 2 T dairy free milk
• 1 T granulated sweetener òf chòice
• ½ tsp vanilla extract

Instructiòns

1. In a large mixing bòwl, sift the còcònut flòur, granulated sweetener òf chòice, sea salt and baking pòwder tò avòid clumps. Mix well tò còmbine.
2. In a small bòwl, whisk the egg whites very well (can be until stiff peaks fòrm- This makes them even mòre fluffier than pictured!) òr flax egg with the vanilla extract. Add tò the dry mixture, alòng with the mashed pumpkin. Using a tablespòòn at a time, add dairy free milk until a thick batter is fòrmed (yòu may need mòre than 1/4-1/2 cup). Mix lightly, but dò nòt òver mix.
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