YIELD: 1 Serving
MACRONUTRIENT RATIO: 2.5:1
51g raw egg, mixed well
21g macadamia nuts, ground into butter
8g coconut oil, melted
20g frozen blueberries, unsweetened
optional: 3 drops liquid stevia, a pinch of salt
1Pre-heat a waffle iron or non-stick pan.
2Combine the egg, macadamia nuts and coconut oil, stir until very well combined.
3Add the frozen blueberries and optional ingredients to the macadamia nut batter. Stir to evenly distribute the blueberries.
4Pour the batter into a waffle iron, filling each mold about ¾ of the way full. For pancakes, use a tablespoon to pour small pancakes onto a non-stick pan. Make sure to scrape all the batter out of the mixing bowl!
5For waffles, cook until the steam begins to slow down, ignore any indication lights or alarms! For pancakes, cook the first side until the edges begin to look dry, flip and cook the second side until cooked through and slightly browned.
6Serve immediately or freeze in plastic wrap.