Trimarni Coaching and Nutrition

Coconut pancakes with fruit topping 1/3 cup coconut flour 1 tbsp cinnamon 1/4 tsp salt 4 eggs (2 whites, 2 whole) 1/3 cup + 1 tbsp milk (I used reduced fat organic milk but you can use almond milk) Seasonal fruit - I used raspberries and bananas Extra crunch - chopped nuts/seeds (I used  Veronica's Health Crunch Olive oil for cooking Maple syrup Serves 6-8 pancakes 1. Mix together the first 3 ingredients in medium size bowl.  2. In small bowl mix together milk and eggs.  3. Add the wet to the dry and whisk together (you need to use a whisk not a fork) until no clumps remain. If batter is too thick, add a little water or more milk. It shouldn't be runny off the whisk but should be a slow continuous drip.  4. On a medium size skillet on medium heat, lightly coat the bottom of your pan with olive oil.  5. Place ~1/4 cup batter to form a pancake, gently smooth out the pancake with the back of a spoon to make it a little thinner....