4 Serves
15 Mins
In a medium bowl, whisk together the all purpose flour, sugar, baking powder, baking soda, and salt until well combined.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
94 µg / 400 µgCalcium
388 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
530 mg / 1,250 mgPotassium
173 mg / 4,700 mgSodium
1164 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
1 g / 28 gSugar
7 g / 50 gSaturated Fat
12 g / 20 gCholesterol
49 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
In a separate small bowl, whisk together the buttermilk, egg, and a portion of the coconut oil.
Slowly incorporate the wet ingredients into the dry ingredients, whisking gently until just combined; do not overmix.
Heat a skillet over medium heat and lightly grease with the remaining coconut oil.
Pour the batter onto the hot skillet. Cook until bubbles form on the surface and the edges appear set, then flip and cook for an additional 2 minutes until golden brown.
1
g22
g8
g
