Breakfast

Lemon Thyme Pancakes

NativePath TeamDecember 2, 2018

Ingredients

  • 1⁄3 Cup Coconut Flour 
  • 1⁄2 Tsp. Baking soda 
  • 6 Eggs 
  • 11⁄2 Tbsp. melted coconut oil 
  • 1⁄2 Cup Applesauce (store bought no sugar added)
  • 1 Lemon, zested & Juiced 
  • 1–2 Fresh thyme sprigs, chopped 
  • Butter for cooking

Topping

  • 1 Cup blueberries

Optional

  • 1–2 Eggs per person

Directions

  1. In a medium bowl, combine coconut flour and baking soda.
  2. In a smaller bowl, whisk eggs, coconut oil, applesauce, and lemon juice.
  3. Blend wet ingredients into dry.
  4. Fold in lemon zest and thyme.
  5. In a medium-hot skillet, add butter.
  6. Pour batter into a skillet in shape of a small pancake.
  7. Once you see small bubbles forming, flip pancake over and cook through.
  8. Top pancake with butter and blueberries.
  9. Consume with optional poached or fried eggs if desired.

Serves 2

Medical Disclaimer

This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.

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