These were easy to make and delicious
Slightly nutty pancakes good on their own or with toppings. It’s worth the longer cooking time if like me you have a load of low carb ingredients around and not sure how to use them up.
• 2 tbsp. coconut flour
• 1 tbsp. ground flaxseed
• 1 tbsp. tahini paste or nut butter
• 1 egg
• 1/4 to 1/2 cup water
• 1/8 teaspoon baking powder
• pinch of salt
• caraway seeds (or seeds of choice)
• 1 teaspoon coconut oil for frying
Combine all ingredients in a small bowl. Mix well and allow to stand for a couple of minutes, to let the ingredients take up moisture.
Melt a teaspoon of coconut oil in a frying pan
Pour in a tablespoon or so of the mixture for each pancake
The trick with these is to cook VERY slowly on a LOW heat until they are really set underneath - then flip very carefully!
Make small pancakes to avoid breaking up when flipping.