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As I discovered earlier, raspberries go great with vanilla, while fresh figs are amazing with cinnamon.
Don't be afraid to include fresh figs in your diet — fresh figs are not as high in carbs as dried figs. They are rich in fiber and a good source of vitamins and minerals such as potassium, beta carotene and calcium. The carb count in fresh figs is similar to blueberries. You can also use peanut or almond butter instead of the yogurt.
Hands-on Overall
Serving size 4 mini pancakes
Nutritional values (per 4 mini pancakes)
Net carbs6.8 grams
Protein15.2 grams
Fat29.6 grams
Calories364 kcal
Calories from carbs 8%, protein 17%, fat 75%
Total carbs9.5 gramsFiber2.8 gramsSugars5.2 gramsSaturated fat20.3 gramsSodium277 mg(12% RDA)Magnesium44 mg(11% RDA)Potassium386 mg(19% EMR)
Ingredients (makes 8 mini pancakes)
Pancakes:
Topping:
- 1/2 cup full-fat yogurt or coconut yogurt or whipped cream (125 g/ 4.4 oz)
- 1/2 tsp cinnamon
- 4 fresh baby figs (40 g/ 1.4 oz) or 1 regular fig
Instructions
Crack the eggs into a bowl and beat them well with a whisk or fork.
In a separate bowl, mix coconut flour, desiccated coconut, almond flour, cinnamon and baking soda. Add it to the bowl with eggs and spoon in the coconut milk. Mix well.
Add the sweetener (stevia or Erythritol are great low-carb options).
In a small bowl, mix the yogurt with cinnamon. Wash the fresh figs and place them on a paper towel.
Grease the pan with half of the coconut oil and set the cooker on low heat. Spoon about 1 tablespoon of the pancake batter on the pan creating small pancakes and cook briefly. When bubbles start to appear on the top of the pancake, flip on the other side and cook for another minute.
When done, place on a serving plate by creating two layers of pancakes and yogurt. Top each of them with freshly cut baby figs, and sprinkle with cinnamon!
Ingredients
Instructions
Crack the eggs into a bowl and beat them well with a whisk or fork.
In a separate bowl, mix coconut flour, desiccated coconut, almond flour, cinnamon and baking soda. Add it to the bowl with eggs and spoon in the coconut milk. Mix well.
Add the sweetener (stevia or Erythritol are great low-carb options).
In a small bowl, mix the yogurt with cinnamon. Wash the fresh figs and place them on a paper towel.
Grease the pan with half of the coconut oil and set the cooker on low heat. Spoon about 1 tablespoon of the pancake batter on the pan creating small pancakes and cook briefly. When bubbles start to appear on the top of the pancake, flip on the other side and cook for another minute.
When done, place on a serving plate by creating two layers of pancakes and yogurt. Top each of them with freshly cut baby figs, and sprinkle with cinnamon!
Nutrition (per serving, 4 mini pancakes)
Calories364kcal
Net Carbs6.8g
Carbohydrates9.5g
Protein15.2g
Fat29.6g
Saturated Fat20.3g
Fiber2.8g
Sugar5.2g
Sodium277mg
Magnesium44mg
Potassium386mg
Detailed nutritional breakdown (per 4 mini pancakes)
| Total per 4 mini pancakes |
| 6.8 g | 15.2 g | 29.6 g | 364 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.4 g | 6.3 g | 4.8 g | 72 kcal |
| Coconut flour, organic |
| 0.6 g | 1 g | 0.9 g | 22 kcal |
| Coconut, dried, desiccated, shredded (organic, unsweetened) |
| 0.2 g | 0.6 g | 0.4 g | 10 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.4 g | 0.9 g | 2.1 g | 24 kcal |
| Baking soda |
| 0 g | 0 g | 0 g | 0 kcal |
| Coconut milk (full-fat, unsweetened) |
| 0.6 g | 0.5 g | 4.8 g | 44 kcal |
| Cinnamon, spices |
| 0.2 g | 0 g | 0 g | 2 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 13.5 g | 121 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Yogurt, plain (full-fat, Greek style, 5% fat) |
| 2.4 g | 5.6 g | 3.1 g | 60 kcal |
| Cinnamon, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Baby figs, fresh |
| 1.9 g | 0.3 g | 0.1 g | 9 kcal |
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