|10 min||15 min||6|
|1/4 cup||Coconut flour|
|1/2 tsp||Baking soda|
|2 large egg||Egg|
|1/2 cup||Coconut milk, sweetened|
|1/2 avocado(s)||Avocado (mashed)|
|3 stalk(s)||Green onion (thinly sliced)|
|1 tbsp||Coconut oil (for the pan)|
|1 tbsp||Parsley, fresh (minced for sauce)|
|1 tbsp||Lemon juice (minced for sauce)|
|3 tbsp||Coconut oil (sauce)|
|1/2 avocado(s)||Avocado (garnish - optional)|
Lemon Parsley Sauce
1. If solid, melt the coconut oil in a saucepan on low heat. Take off heat and stir in lemon juice and parsley.
Serve pancakes with sliced avocado, spring greens, lemon slices, and a drizzle of Lemon Coconut Parsley Sauce. Garnish with thinly sliced green onions and minced parsley.