New You Boot Camp Breakfast Pudding
6th April 2015
Christmas Cinnamon Rolls
6th April 2015
Ingredients
- 2 cups almond milk
- 1 1/2 cups almond or coconut flour
- 4 eggs separated
- 1/4 cup coconut sugar
- 1/2 tsp lemon juice
- 1 pinch Himalayan Crystal Salt
- 8 tbsp coconut oil
- 2 tbsp cranberries or cherries dried
- coconut or cinnamon for sprinkle
Servings:
Instructions
- Blend the milk and flour and stir until smooth. Add the egg yolks, coconut  sugar, lemon, salt & 4 tablespoons of melted coconut oil. Whisk until combined. Beat the egg white then just before cooking fold them into the batter and add the dried fruits last. In a large cooking pan on medium heat, add the remaining coconut oil and pour the batter so that it is about 1 inch thick. Cook on medium heat until the pancake is a light golden color and slightly puffed up. Then flip it on the other side and continue to cook for another 30 seconds. Tear the pancake up with a fork into little bits while still in the pan and serve with a desiccated coconut or  homemade applesauce.
- Enjoy!
