New You Boot Camp Austrian Pancake
6th April 2015
Blueberry Banana Overnight Oats
6th April 2015
Ingredients
For the Dough
- 2 1/2 cups almond flour blanched
- 1/4 cup Coconut Flour
- 1/4 tsp baking soda
- 1/2 tsp Himalayan Crystal Salt
- 1/4 cup organic virgin coconut oil
- 2 tbsp maple syrup
- 2 eggs room temperature
- 1 tbsp vanilla
- 1/4 cup coconut sugar
For the Filling
- 1/2 cup coconut sugar
- 2 tbsp ground cinnamon
- 2 tbsp coconut oil
- 1/4 cup raisins
- 1/4 cup Pecans chopped
For the Glaze
- 1/4 cup maple syrup
- 1/4 cup organic virgin coconut oil
- 1/4 tsp almond extract
- 2 tsp vanilla
Servings:
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a pan with coconut oil.
- Combine the dry dough ingredients in a medium bowl and mix to remove any lumps. Combine the wet dough ingredients in another medium bowl and mix well. Combine the wet and dry ingredients together and mix well. Chill the dough for 15 minutes.
- Cut two rectangular pieces of parchment paper and place the dough in between them. Use a rolling pin to flatten the dough evenly into a large rectangle. Remove the top piece of parchment paper.
- In a small bowl combine the filing ingredients. Sprinkle the filling mixture over the flattened dough, then carefully roll it up. Use the bottom parchment paper to assist in rolling the dough, this works better than using your hands. Use a serrated knife to cut the roll into 9 pieces. Carefully place the pieces on your prepared pan.
- Bake for 20 minutes.
- In a small bowl combine the glaze ingredients. Drizzle over the cinnamon rolls. Sprinkle with chopped pecans.
- Enjoy!
