Coconut flapjacks with bacon
A Banting take on a breakfast favourite.
|1 Tbs||vanilla — extract|
|1/4 tsp||Robertson's bicarbonate of soda|
|35 g||coconut flour|
|bacon — crispy|
|4||tomatoes — sliced|
- In a mixing bowl, whisk eggs, vanilla, water, salt and bicarb with an electric beater.
Add coconut flour to the mixture and continue to mix until batter is smooth.
In a pan, heat 1 tbsp butter over medium heat. Ladle table-spoons of batter into the pan. Cook for 1–2 minutes until the batter firms up slightly, flip and cook for another 1–2 minutes.
Top flapjacks with bacon and a drizzle of pan juices. Serve with sliced tomatoes.