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  • Banting

    Coconut flapjacks with bacon

    28 August 2014

    Serves 4

    For the flapjacks

    • 4 eggs
    • 1 tbsp vanilla extract (optional)
    • 1 tbsp water
    • ¼ tsp Himalayan salt
    • ¼ tsp bicarbonate of soda
    • 35g coconut flour
    • 1 tbsp butter

    To serve

    • 150g crispy bacon, cooked in reserved pan juices
    • 4 tomatoes, sliced

    1 In a mixing bowl, whisk eggs, vanilla, water, salt and bicarb with an electric beater.
    2 Add coconut flour to the mixture and continue to mix until batter is smooth.
    3 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.
    4 To serve: Top flapjacks with bacon and a drizzle of pan juices. Serve with sliced tomatoes.

    Words and image: Lose It! magazine

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