Do you want to make your fluffy pancake more nutritious? Or hide the greens from kids? This is the recipe for YOU!



1. Separate egg yolk and egg white, let egg yolk set aside

2. Add coconut flower sugar to the egg white, then use a mixer and beat until the egg white becomes fluffy

3. Use another mixing bowl, add egg yolk, almond milk, baking powder, coconut oil, SuperGreen pH powder, flour, a pinch of himalayan salt. Mix well.

4. Combine the fluffy egg white with the rest of the mixture.Remember not to stir it too hard, use the “cut and fold” method with a spatula

5. Wrap the mixing bowl with a cling wrap and refrigerate for at least 30 minutes before cooking

6. Heat the pan with coconut oil and use a mold if you wish to have equal size pancakes

7. Don’t flip the pancake until you see many bubbles on the surface. Flip the pancake and cook till both sides turn brown

8. Stack up the pancakes and serve with maple syrup