AMAZING grain-free, paleo coconut flour pancakes served with fresh crazy blueberry maple syrup!
I’m so excited because today We get to grab Tony in the airport. We have a fun few days planned in Chicago, then I’ll be headed back to Alabama with him for another about a week. He usually hardly ever gets any moment off during the season so we will soak up some Summer season in the city.
The agenda so far consists of heading to Eataly, viewing a display at Second Town, watching the new Jurassic Park movie and of course, eating at all the delicious restaurants I picked out myself. If it had been an option, Tony would select deep dish pizza each and every time.
Another great perk of him approaching home is the fact that I get to make him breakfast AKA the best meal of the day. Becoming the romantic which i am, I usually adore dealing with him to a special breakfast. I don’t think we’ve ever had boring cereal jointly during our entire relationship. We’re usually always making different things. Or should I say, I’m always testing out different meals on him.
The nice part? I could always count on him to make the bacon because you understand, guys and their meat 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 was a little surprised because coconut flour has a little bit of an alternative texture and flavor, but certainly he loved it quite a bit.
This time I’m planning on whipping up a batch of these coconut flour pancakes for him to try. I made them last week and nearly ate the complete recipe myself in between photoshoots. Sometimes I’m such a savage when it comes to food. 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 was looking for. The trick? Adding 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 substances I really like in these pancakes:
Coconut flour: We used Investor Joe’s coconut flour. All coconut flours appear to be a bit different so you may need to put in a small extra AlmondBreeze to the recipe if the batter is as well thick.
In the event you loved this informative article and you wish to receive more information about jalapeno popper stuffed zucchini boats please visit our website. Nut butter: Since I’m not paleo, I utilized peanut butter (MY LIFE OBSESSION) but almond or cashew butter would also work!
Eggs: Most coconut flour quality recipes call for what appears like twelve eggs. That one only offers two!
Applesauce: Only a tiny little bit keeps the pancakes nice and moist.
Almond Air flow: I really like using their initial flavor nevertheless, you may possibly also try the Coconutmilk Almondmilk for the coconut flavor increase.
Crazy Blueberries: Yes, crazy blueberries will be the BEST! I recommend going for the organic kind if that’s an option for you; this time of year they will have probably the most delicious flavor.
I recommend serving these with new organic eggs along with a side of turkey bacon. Such a great breakfast time!
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¼ cup 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:
In large dish whisk collectively coconut flour and baking soda; set aside. In another medium bowl, beat nut butter, eggs, honey, banana and almond milk together until clean and well combined. Add wet elements to flour blend and mix jointly. Note: If you discover that the batter is WAY too heavy (nearly paste like), you can add inside a teaspoon or two of milk until it really is smooth, but still heavy.
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 best). Drop about 3 tablespoons of the batter onto the skillet; you may need to work with a spoon to spread out the batter just a tiny bit. It is important never to place more than 3 tablespoons of batter at a time; the pancakes could be really difficult to flip if they are too large, so smaller pancakes are greatest. Plus mini pancakes are lovable, duh. It’s very important to prepare until bubbles show up on top and the sides are well prepared. Flip cakes and prepare until golden brown on underside, 2 mins. If you discover that this pancakes are browning too quickly then you need to decrease your skillet warmth a bit. Clean skillet clean and do it again with more 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 over medium heat. Wait around until mixture starts to simmer and boil, and mix every few minutes. Once mixture starts to break down and blueberries cook down about 5 minutes, remove from heat and serve warm over pancakes immediately.
Nutrition information will not include blueberry syrup because everyone likes topping their pancakes differently.
To make 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 with a side of turkey bacon and eggs.
I followed this recipe exactly, way too thick. I ended up using yet another 3/4 glass of milk.
It’s one particular waste of period and waste of ingredients, We through the entire batch within the trash following the first 1 wouldn’t make up.
Tried to provide one star, wouldn’t normally let me.
I actually tried this at the moment – a cosy rainy Saturday morning hours after my initial week (in a few months) of clean-eating and functioning out- really hit the location.
Fun and easy to produce highly recommenced.