AMAZING grain-free, paleo coconut flour pancakes served with fresh wild blueberry maple syrup!

I’m so thrilled because today I get to grab Tony from the airport. We’ve a fun few days planned in Chicago, then I’ll be headed back again to Alabama with him for another week or so. He usually hardly ever gets any moment off during the period so we will absorb some Summertime in the town.

The agenda so far consists of heading to Eataly, viewing a show at Second City, watching the new Jurassic Park movie and undoubtedly, eating at all the delicious restaurants I chosen myself. If it had been a choice, Tony would select deepdish pizza every single time.

Another great perk of him coming home is that I reach make him breakfast AKA the very best meal of your day. Getting the romantic that I am, I usually adore dealing with him to a particular breakfast. I don’t believe we’ve ever endured boring cereal collectively during our whole relationship. We’re generally always making different things. Or must i say, I’m usually trying out different formulas on him.

The nice part? I can always depend 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 inside it, he fell in love and ate half the loaf for brunch. I had been a little amazed because coconut flour includes a little a different texture and flavor, but obviously he enjoyed it a lot.

This time around I’m planning on whipping up a batch of the coconut flour pancakes for him to try. I made them the other day and almost ate the complete recipe myself among photoshoots. Sometimes I’m such a savage with regards to meals. No forks needed. Seriously.

These coconut flour pancakes are SO SO So excellent. I had to check them about 4 different times to get the ideal and fluffy result I wanted. The trick? Adding just a little nut butter to the coconut flour pancake batter for both flavor and to help bind the batter. Worked like magic. Here are the ingredients I love 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 put in a little extra AlmondBreeze to the recipe if the batter is too thick.

Nut butter: Since I’m not paleo, I used peanut butter (MY LIFE OBSESSION) but almond or cashew butter would also work!

Eggs: Most coconut flour quality recipes call for what seems like twelve eggs. That one only has two!

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

Almond Breeze: I really like using their unique flavor nevertheless, you could also try the Coconutmilk Almondmilk for any coconut flavor boost.

Crazy Blueberries: Yes, crazy blueberries are the BEST! I recommend going for the organic kind if that’s an option for you; this time around of year they will have the most delicious flavor.

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

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Prep time:

10 mins

Cook period:

10 mins

Total period:

20 mins

Ingredients

¼ glass coconut flour

¼ teaspoon cooking soda

2 tablespoons your preferred 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 dish whisk together coconut flour and baking soda; set aside. In a separate medium bowl, defeat nut butter, eggs, honey, banana and almond dairy together until easy and well combined. Add wet elements to flour combination and mix jointly. Note: If you discover that this batter is Much too heavy (almost paste like), you can add inside a teaspoon or two of milk until it is smooth, but nonetheless thick.

Lightly coat a large non-stick skillet or griddle with butter or coconut oil and place over 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 work with a spoon to spread out the batter just a small bit. It’s important never to place more than 3 tablespoons of batter at a time; the pancakes can be very difficult to flip if they are too big, so smaller sized pancakes are greatest. Plus mini pancakes are adorable, duh. It is rather important to cook until bubbles appear on top and the sides are well cooked. Turn cakes and prepare until golden brown on underside, 2 mins. If you find that this pancakes are browning too quickly then you need to lower your skillet temperature a bit. Clean skillet clean and do it again with an increase of melted butter or cooking spray and staying batter. Makes 2 servings, 3 pancakes each.

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

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

To make these completely paleo: Be sure to work with 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 with a side of turkey bacon and eggs.

fitfoodiefinds

xx Kelly

We followed this recipe exactly, much too heavy. I ended up using an additional 3/4 cup 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 a single wouldn’t cook up.

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

We tried this at the moment – a cosy rainy Saturday morning hours after my first week (in months) of clean-eating and functioning away- really hit the location.

Fun and an easy task to make highly recommenced.

Simon

Stefani

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