So I have been on the coconut flour pancake bandwagon before and I love the grain free, gluten free aspect but let’s face it they just weren’t that good and they were crumbly, annoyingly crumbly. Toddlers + lots of crumbles…yea no thanks. So I kind of gave up on them for a while. I tried a new recipe this morning to re-visit all the coconut flour in my house and this was AWESOME! I altered this recipe a bit from the ambitiouskitchen.com (I never follow recipes and often make up my own) but this was the base for an incredibly fluffy, delicious pancake that made all the people happy in my little village (starting off the day winning like this is key!). And of course we used all organic ingredients…these pancakes have all kinds of nutritious ingredients and the eggs provide a great protein source! We don’t make anything without having our local Many Fold Farm eggs…bright orange yolks full of vitamins!

So without going on and on…here it is below. It makes about 12 pancakes (I tripled the original recipe to feed my hungry bunch) and calories are about 120 per pancake not including toppings.

 

 

 

 

 

 

 

 

 

 

 

3/4 cup coconut flour
3/4 tsp baking soda
1 tsp baking powder
6 tbsp nut butter (we like cashew butter)
6 eggs
1 1/2 mashed bananas
1 tbsp grade B maple syrup
3/4 cup cashew or almond milk
1 tbsp cinnamon
1 tbsp vanilla

 

Mix the dry ingredients first and set aside. Mix all the wet ingredients till well combined and then use a whisk to mix in the wet to the dry. The whisk helps break up the coconut flour clumps. I used a 1/3 cup to scoop out batter and put onto a griddle with melted ghee.

Topping: Melt down a couple spoonfuls of raw honey with a handful of blueberries and a couple spoonfuls of spring water and you have an amazing “syrup” that is filled with antioxidants! Enjoy!

 

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