Dr. Perrcione believes that coconut flour fights anti-inflammation properties in the body. It’s also a low carb, low calorie way to replicate sweetness in certain recipes, such as these Cinnamon Walnut Coconut Pancakes.

Dr. Perricone’s Cinnamon Walnut Coconut Pancakes Recipe:

• 4 eggs, room temperature

• 1 cup coconut milk

• 2 teaspoons vanilla extract

• 1 tablespoon honey or a pinch of stevia

• ½ cup chopped walnuts

• ½ cup coconut flour

• 1 teaspoon baking soda

• ½ teaspoon sea salt

• ½ teaspoon cinnamon

• coconut butter or coconut oil for cooking

• Pre-heat pan or griddle over medium low heat.

• In a small bowl, In a small bowl beat eggs until frothy, about two minutes.

• Mix in milk, vanilla and honey or stevia.

• In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together.

• Stir wet mixture into dry until coconut flour is incorporated. Grease pan with butter or coconut oil.

• Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.

• Top with chopped raw walnuts and cinnamon.

The walnuts provide a wonderful source for Omega-3. So make sure to try out this recipe. It’s delicious and healthy. And also make sure to look through Dr. Perricone’s site for more healthy, yummy dishes.