This week I made gluten-free, coconut flour pancakes with raspberry and blueberry sauce.
This is a slightly altered version to the one I made before and tastes so much better! I omitted the peanut butter from the recipe and used 4 eggs (free-range, organic) instead of 2, as well as adding 3 tablespoons of liquid coconut oil to the mixture.
I also added raspberries to the sauce which gives it a slightly sweeter, jam-like taste. 👌🏼