Walnut Pancake with Glaze
Recipe by @guiltfreemx
Ingredients:
• 2 cups almond flour - 315 grams
• 3 Tablespoons coconut flour - 24 grams
• ½ cup melted coconut oil - 100 grams
• 2/3 cup monk fruit - 130 grams
• 4 eggs
• ½ teaspoon vanilla extract - 5 grams
• 2 teaspoons aluminum-free baking powder - 4 grams
• ⅔ cup coconut milk - 133 grams
• ½ cup chopped pecan nuts - 60 grams
Glazed
• 1/2 cup coconut milk powder - 5 grams
• 1 – 2 Tablespoons of coconut milk – 13-26 grams
• 1/4 teaspoon vanilla extract - 5 grams
• 1 Tablespoon of monk fruit - 14 grams
• 1/4 cup chopped pecans for sprinkling - 30 grams
Procedure
1. Preheat the oven to 180C (350F).
2. Grease a muffin pan with coconut oil and line the base with paper.
3. In a large bowl, mix liquid ingredients: melted coconut oil, eggs, vanilla and coconut milk.
4. In another large bowl mix dry ingredients: almond flour, coconut flour, monk fruit, baking powder.
5. Pour dry ingredients into liquids and incorporate until you obtain a completely unified mixture.
6. Add the pecan nuts in pieces and with the help of a spatula, mix thoroughly.
7. Bake for approximately 45 minutes, until a toothpick inserted comes out clean. The time depends on your mold and oven.
8. Let cool before unmolding.
For the glaze:
1. In a small bowl add and mix coconut milk powder, coconut milk, vanilla and monk fruit. Beat the mixture with a small balloon until everything is integrated.
2. Once the cake has cooled, cover the entire cake with the glaze.
3. Decorate with pecan pieces on the surface of the cake.
Makes: Approximately 17 servings of pancake