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Pumpkin Coconut Breakfast Flatbread

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Try this delicious (and easy!) Pumpkin Flatbread with some almond butter to start your morning off right! This recipe is super flexible…if you want to just use coconut flour or almond flour it will taste just as great! You can also add whatever spices you may enjoy. If you want the batter to be thinner…just add more coconut milk!

Ingredients

  • 2 Tbs organic coconut oil
  • 2/3 cup coconut flour
  • 2/3 cup almond flour (or just 1-1/3 cups of 1 of the flours)
  • 4 large eggs
  • 8-oz can organic pumpkin purée
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/3 cup unsweet applesauce
  • 1/3 cup coconut milk
  • (optional)- unsweet shredded coconut to taste

 

Ingredients

Instructions

  1. Combine all ingredients in a deep mixing bowl. The batter should be about the same consistency as pancake batter, and as smooth as you can make it.

Property of The Fittest Fuel

Property of The Fittest Fuel2. In the meantime, heat up a quarter of the oil (1/2 tablespoon) in a pan on medium low heat for a couple minutes until it’s hot.

3. Pour a 12th  or so of the batter into the pan and spread it around with a spatula, or by picking up the pan and tipping it every which way, letting the batter even itself out.

4. Let it cook until the bottom side is slightly browned (about 5 minutes), then flip it with a large, flat spatula. Let the other side cook until it’s slightly browned as well (about 3 to 5 minutes).

5. The longer you cook them, the crispier they’ll be on the outside. You can flip them a few times while they cook so that they don’t get too hot and burn.

 

 

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