Skinny Breakfast Popovers
These Skinny Breakfast Popovers are fluffy, light, and bursting with strawberry flavor—a deliciously guilt-free way to start your day!
Servings: 4 servings
Ingredients
Ingredients
- 8 large eggs
- 1 cup coconut milk
- 1/2 teaspoon sea salt
- 1/4 cup coconut flour
- 1 cup strawberries, diced
- 3 tablespoons maple syrup
- 1 teaspoon orange zest
- pinch cinnamon
Instructions
Directions
- Preheat your oven to 425°F (220°C).
- Lightly grease your popover pan or muffin tin with a bit of oil.
- In a mixing bowl, whisk together the eggs, coconut milk, and sea salt until well combined.
- In a separate bowl, combine the coconut flour, maple syrup, orange zest, and cinnamon.
- Gradually add the dry ingredient mixture into the wet ingredients, whisking until smooth.
- Gently fold in the diced strawberries.
- Pour the batter into the prepared pan, filling each cup halfway.
- Bake for 20-25 minutes, or until golden brown and puffed up.
- Allow to cool slightly before removing from the pan and serve warm.
Equipment
- Mixing Bowl
- Whisk
- Popover pan or muffin tin
- Oven
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze popovers for up to a month; reheat in the oven.
- Use room temperature eggs for better mixing and fluffiness.