AuthorSunshineFitCategoryDifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time5 minsTotal Time20 mins

 2 tsp Coconut Flour
 4 tsp Buckwheat flour
 1 Date, pitted
 2 Eggs
 ½ cup Unsweetened almond milk
 1 tsp Coconut oil
 2 Kiwis
 Blackberries
 1 tbsp Natural Greek Yogurt
 Mint

1

PLACE the flours, dates and eggs in a food processor. Pour in the milk and ½ cup of water. Blend all the ingredients together until smooth and transfer to a jar.

2

MELT the coconut oil in a medium nonstick skillet. Pour or ladle enough batter into the pan to cover the bottom of it in a thin, even layer.

3

COOK the pancake over medium heat for 3-4 minutes or until golden brown on the bottom, then carefully flip over using a spatula and cook the other side for another 2 minutes. Slip onto a plate.

4

SERVE the finished pancakes with slices of kiwi, a sprinkling of blackberries and a spoonful of Greek yogurt.

Nutrition Facts

Amount Per Serving
% Daily Value *
Total Fat 8.9g14%
Total Carbohydrate 41.4g14%
Protein 9.2g19%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 tsp Coconut Flour
 4 tsp Buckwheat flour
 1 Date, pitted
 2 Eggs
 ½ cup Unsweetened almond milk
 1 tsp Coconut oil
 2 Kiwis
 Blackberries
 1 tbsp Natural Greek Yogurt
 Mint

Directions

1

PLACE the flours, dates and eggs in a food processor. Pour in the milk and ½ cup of water. Blend all the ingredients together until smooth and transfer to a jar.

2

MELT the coconut oil in a medium nonstick skillet. Pour or ladle enough batter into the pan to cover the bottom of it in a thin, even layer.

3

COOK the pancake over medium heat for 3-4 minutes or until golden brown on the bottom, then carefully flip over using a spatula and cook the other side for another 2 minutes. Slip onto a plate.

4

SERVE the finished pancakes with slices of kiwi, a sprinkling of blackberries and a spoonful of Greek yogurt.

Kiwi Pancakes