Peach Cobbler Coconut Pancakes

• ⅓ cup coconut flour 
• ¼ tsp baking powder 
• 1 tsp all natural almond butter 
• 7 egg whites 
• ½ cup water 
• 1 tsp unsweetened shredded coconut

Directions

1. Combine all ingredients except shredded coconut in a food processor and blend until well combined. Incorporate shredded coconut to batter with a spoon and mix well. 
2. Heat a non stick pan coated with cooking spray over medium-high heat. 
3. Spoon batter onto hot skillet, about ¼ of a cup per pancake. 
4. Turn pancakes over when tops are covered with bubbles and edges look cooked. Transfer to low temp oven to keep them warm while you cook the remaining pancakes. 
5. Serve warm and garnish with a dollop of plain yogurt, fresh peach slices, fresh mint leaves and almond crumble. Top with warm peach sauce.

Peach sauce:

• ½ fresh peach, peeled and diced 
• 1 tbsp liquid honey 
• ½ cup water 
• 1 tsp pure vanilla extract 
• Pinch salt

Directions

1. In a small saucepan, bring peach, water, and honey to a boil. Reduce heat and simmer over low heat, stirring occasionally, until peaches start to “melt” and sauce thickens, about 5 minutes. 
2. Turn off the heat and set aside to cool for about 5 minutes, then puree in a food processor until smooth.

Almond crumble:

• 1 tsp sliced almonds, crushed 
• 1 tsp old fashionned rolled oats 
• 1 tsp unsweetened shredded coconut 
• ½ tsp honey

Directions

1. In a non stick pan, add oats, almonds and coconut and cook over medium heat until nice and golden brown. Add liquid honey and stir until well combined. Continue cooking for about 30 seconds just to dry out and “separate” the crunch. 
2. Remove from heat and set aside

Garnish:

• 0% fat plain greek yogourt 
• Fresh peach slices 
• Fresh mint 
• Almond crunch

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