I woke up and was inspired to make pancakes. I don’t know why because I’m not a HUGEE pancake person, but I just had a craving for pancakes. So, I pulled out my coconut flour (what else), and there was a recipe for pancakes on the back! How convienient. This recipe is adapted from the recipe on the back of my Bob’s Red Mill coconut flour. I didn’t change too many things, because like I said I did have a craving for pancakes, so I didn’t want to risk them coming out gross.
Well, I’ll tell you, they were far from gross! They came out fluffy, lightly sweetened, and delicious.
Here it is…
- 1 cup flour
- ⅓ cup coconut flour
- 1 tbsp. baking soda
- 1 tbsp. sugar
- 2 eggs
- 1 tsp. pure 100% vanilla extract
- 1½ cup unsweetened almond milk
- tiny tiny tiny bit of butter, for the pan
- Mix the dry ingredients in a large mixing bowl first.
- Then add the wet ingredients, folding it all in together.
- Once batter looks smooth, get cooking.
- Get a frying pan nice and hot, with a little bit of butter, and spoon batter onto the pan.
- Once pancake begins to bubble, flip with a spatula.
- Serve when hot.
- Makes about 24-30 mini pancakes
Looking at the nutritional content, you’ll notice they are pretty healthy, considering they are pancakes and all. High in fiber and protein, they make a pretty good breakfast. It’s a nice option for a Sunday morning, paired with your favorite coffee, you can’t go wrong!
Instead of using syrup, I microwaved a few frozen raspberries for a couple of seconds, maybe even a minute. It melted into a delicious syrupy compote. No sugar added, just fruit in the microwave. I poured a bit over my pancakes and it was delicious. I highly recommend it!
Have a great weekend! And make some awesome pancakes!!!
Next week March 10-16th is Brain Awareness Week! Let’s get a head start and feed our brains with healthy, nutritious foods, and exercise. In honor of Brain Awareness Week, Click Here for a PDF file of fun brain teaser games and puzzles.