Astounding grain-free, paleo coconut flour pancakes served with fresh crazy blueberry maple syrup!

I’m so excited because today I get to pick up Tony through the airport. We’ve a fun couple of days prepared in Chicago, then I’ll be going back to Alabama with him for another about a week. He usually never gets any time off through the time of year so we are going to absorb some Summer season in the city.

The agenda so far consists of heading to Eataly, seeing a show at Second City, watching the brand new Jurassic Park movie and undoubtedly, eating at all of the delicious restaurants I picked out myself. If it had been a choice, Tony would choose deep dish pizza every single time.

Another great perk of him approaching home is that I get to make him breakfast AKA the best meal of your day. Getting the romantic which i am, I usually adore treating him to a particular breakfast. I don’t think we’ve ever had boring cereal collectively during our whole relationship. We’re generally always making something different. Or should I say, I’m usually testing out different meals on him.

The nice part? I can always count on him to help make the bacon because you understand, males and their meats obsession. SMH.

The last time I baked Tony something with coconut flour inside it, he fell in love and ate half the loaf for brunch. I had been a little surprised because coconut flour includes a little another texture and flavor, but obviously he appreciated it quite a bit.

This time around I’m thinking about whipping up a batch of the coconut flour pancakes for him to try. I made them last week and almost ate the complete recipe myself among photoshoots. Sometimes I’m this type of savage when it comes to food. No forks required. Seriously.

These coconut flour pancakes are SO SO SO good. I had to test them about 4 differing times to get the most perfect and fluffy result I was looking for. The trick? Adding just a little nut butter to the coconut flour pancake batter for both flavor and to help bind the batter. Worked as promised. Listed below are the elements I really like in these pancakes:

Coconut flour: I used Trader Joe’s coconut flour. All coconut flours seem to be a bit different so you might need to add a little extra AlmondBreeze to 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 meals call for what seems like twelve eggs. That one only provides two!

Applesauce: Just a tiny bit keeps the pancakes nice and moist.

Almond Breeze: I love using their first flavor but you could also try the Coconutmilk Almondmilk to get a coconut flavor increase.

Wild Blueberries: Yes, outrageous blueberries are the BEST! Here’s more info regarding stuffed zucchini boats ground beef rice look at the webpage. I recommend choosing the organic kind if that’s an option for you; this time of year they have probably the most delicious flavor.

I recommend serving these with new organic eggs and a side of turkey bacon. Such a great breakfast time!

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Prep time:

10 mins

Cook time:

10 mins

Total time:

20 mins

Ingredients

¼ cup coconut flour

¼ teaspoon cooking soda

2 tablespoons your favorite normal nut butter of preference (I love peanut or almond butter)

2 eggs, slightly beaten

1/2 medium banana, mashed

For the syrup:

Instructions

In large bowl whisk together coconut flour and baking soda; set aside. In a separate medium bowl, beat nut butter, eggs, honey, banana and almond dairy together until soft and well combined. Add wet substances to flour mixture and mix together. Note: If you discover that the batter is WAY too heavy (nearly paste like), you can add in a teaspoon or two of dairy until it is smooth, but nonetheless thick.

Lightly coat a large non-stick skillet or griddle with butter or coconut oil and place more than medium low heat (coconut flour is sensitive to burning so medium-low heat is most beneficial). Drop about 3 tablespoons from the batter onto the skillet; you may want to use a spoon to disseminate the batter just a tiny bit. It is important not to place a lot more than 3 tablespoons of batter at a time; the pancakes can be really 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 show up on top as well as the edges are well prepared. Turn cakes and prepare until golden brown on underside, 2 mins. If you find the pancakes are browning too quickly then you need to decrease your skillet heat a bit. Clean skillet clean and repeat with an increase of melted butter or cooking food spray and staying batter. Makes 2 portions, 3 pancakes each.

To help make the syrup, place maple syrup and blueberries in saucepan more than medium heat. Wait around until mixture starts to simmer and boil, and mix every few minutes. Once mixture begins to breakdown and blueberries cook down about five minutes, remove from temperature and serve warm over pancakes immediately.

Nutrition information does not include blueberry syrup because everyone likes topping their pancakes differently.

To make these completely paleo: Make sure to use a paleo-friendly nut butter.

Please usually do not try to sub regular flour for coconut flour; the effect will not be the same.

I really like serving these having a side of turkey bacon and eggs.

fitfoodiefinds

xx Kelly

We followed this recipe exactly, way too solid. I finished up using an additional 3/4 glass of milk.

It’s one particular waste of period and waste materials of ingredients, I actually through the entire batch within the trash after the first one wouldn’t cook up.

Tried to give one star, wouldn’t normally let me.

We tried this just now – a cosy rainy Sunday morning hours after my 1st week (in weeks) of clean-eating and functioning out- really hit the spot.

Fun and easy to make highly recommenced.

Simon

Stefani

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