AMAZING grain-free, paleo coconut flour pancakes served with fresh crazy blueberry maple syrup!
I’m so thrilled because today We get to grab Tony through the airport. We have a fun couple of days planned in Chicago, after that I’ll be going back to Alabama with him for another week or so. He usually under no circumstances gets any moment off during the season so we are going to absorb some Summer season in the town.
The agenda up to now consists of heading to Eataly, seeing a show at Second City, watching the new Jurassic Recreation area movie and undoubtedly, eating at all of the delicious restaurants I chosen myself. If it had been an option, Tony would choose deep dish pizza every single time.
Another great perk of him approaching home is the fact that I get to make him breakfast time AKA the best meal of your day. Becoming the romantic which i am, I usually adore dealing with him to a particular breakfast. I don’t think we’ve ever had boring cereal together during our whole relationship. We’re generally always making something different. Or must i say, I’m constantly testing out different meals on him.
The nice part? I could always count on him to make the bacon because you know, men and their meats obsession. SMH.
The final time I baked Tony something with coconut flour within it, he fell in like and ate half the loaf for brunch. I was a little amazed because coconut flour has a little an alternative texture and flavor, but obviously he loved it quite a bit.
This time around I’m thinking about whipping up a batch of these coconut flour pancakes for him to try. I produced them last week and nearly ate the complete recipe myself in between photoshoots. Occasionally I’m such a savage with regards to meals. No forks required. Seriously.
These coconut flour pancakes are SO SO SO good. I had to check them about 4 different times to get the ideal and fluffy result I wanted. The secret? Adding a little nut butter to the coconut flour pancake batter for both flavor and to help bind the batter. Worked as promised. Here are the ingredients I love in these pancakes:
Coconut flour: We used Trader Joe’s coconut flour. All coconut flours appear to be a bit different so you may need to put in a little extra AlmondBreeze towards the recipe when the batter is too thick.
Nut butter: Since I’m not paleo, I used peanut butter (MY ENTIRE LIFE OBSESSION) but almond or cashew butter would also work!
Eggs: Most coconut flour formulas demand what appears like a dozen eggs. That one only has two!
Applesauce: Only a tiny bit keeps the pancakes good and moist.
Almond Air flow: I really like using their first flavor but you could also try the Coconutmilk Almondmilk for a coconut flavor boost.
Wild Blueberries: Yes, crazy blueberries will be the BEST! I recommend choosing the organic kind in the event that’s an option for you; this time around of year they will have probably the most delicious flavor.
I recommend serving these with clean organic eggs along with a side of turkey bacon. Such an excellent breakfast time!
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Prep time:
10 mins
Cook time:
10 mins
Total period:
20 mins
Ingredients
¼ glass coconut flour
¼ teaspoon baking soda
2 tablespoons your favorite natural nut butter of choice (I love peanut or almond butter)
2 eggs, slightly beaten
1/2 medium banana, mashed
For the syrup:
Instructions
In large dish whisk collectively coconut flour and baking soda; reserve. In a separate medium bowl, defeat nut butter, eggs, honey, banana and almond milk together until soft and well mixed. Add wet ingredients to flour mix and mix jointly. Note: If you discover which the batter is WAY too heavy (nearly paste like), you can include within a teaspoon or two of milk until it really is smooth, but still thick.
Lightly coat a big nonstick skillet or griddle with butter or coconut oil and place more than medium low heat (coconut flour is sensitive to burning therefore medium-low heat is most beneficial). Drop about 3 tablespoons from the batter onto the skillet; you may need to use a spoon to spread out the batter just a tiny bit. It is important not to place more than 3 tablespoons of batter at the same time; the pancakes could be very difficult to flip if they’re too large, so smaller pancakes are best. Plus mini pancakes are lovable, duh. It’s very important to cook until bubbles appear on top and the sides are well cooked. Turn cakes and cook until golden brownish on underside, 2 a few minutes. If you discover the fact that pancakes are browning too quickly then you need to lower your skillet warmth a little. Clean skillet clean and repeat with an increase of melted butter or cooking food spray and remaining batter. Makes 2 servings, 3 pancakes each.
To help make the syrup, place maple syrup and blueberries in saucepan more than medium heat. Wait until mixture starts to simmer and boil, and stir every few minutes. Once mixture begins to breakdown and blueberries make down about 5 minutes, remove from heat and serve warm over pancakes immediately.
Nutrition information will not include blueberry syrup because everyone wants topping their pancakes differently.
To create these completely paleo: Be sure to use a paleo-friendly nut butter.
Please do not try to sub regular flour for coconut flour; the effect will not be the same.
I love serving these using a side of turkey bacon and eggs.
fitfoodiefinds
xx Kelly
I followed this formula exactly, much too heavy. I finished up using an additional 3/4 cup of milk.
It’s one particular waste of time and waste of ingredients, We through the entire batch within the trash following the first 1 wouldn’t make up.
Tried to give one star, wouldn’t normally let me.
We tried this at the moment – a cosy rainy Sunday morning hours after my initial week (in months) of clean-eating and functioning out- really hit the location.
Fun and an easy task to help to make highly recommenced.
Simon
Stefani
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