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 few days planned in Chicago, after that I’ll be going back to Alabama with him for another week or so. He usually never gets any time off through the period so we will soak up some Summertime in the city.
The agenda so far consists of heading to Eataly, seeing a show at Second Town, watching the new Jurassic Recreation area movie and of course, eating at all the delicious restaurants I chosen myself. If it was a choice, Tony would choose deep dish pizza each and every time.
Another great perk of him approaching home is the fact that I reach make him breakfast time AKA the best meal of your day. Being the romantic that I am, I usually adore treating him to a particular breakfast. I don’t believe we’ve ever endured boring cereal together during our whole relationship. We’re generally always making different things. Or should I say, I’m generally trying out different meals on him.
The nice part? I could always depend on him to help make the bacon because you know, men and their meat obsession. SMH.
The final time I baked Tony something with coconut flour within it, he fell in love and ate half the loaf for brunch. I was a little amazed because coconut flour has a little bit of a different texture and taste, but obviously he appreciated it a lot.
This time I’m planning on whipping up a batch of these coconut flour pancakes for him to try. I produced them last week and nearly ate the entire recipe myself in between photoshoots. Occasionally I’m this type of savage when it comes to food. No forks needed. Seriously.
These coconut flour pancakes are SO SO SO good. I had to test them about 4 differing times to get the ideal and fluffy result I wanted. The secret? Adding just a little nut butter towards the coconut flour pancake batter for both taste and to help bind the batter. Worked like magic. Listed below are the substances I really like in these pancakes:
Coconut flour: I used Investor Joe’s coconut flour. All coconut flours appear to be a bit different so you may need to add 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 quality recipes call for what seems like a dozen eggs. This one only offers two!
Applesauce: Only a tiny little bit keeps the pancakes good and moist.
Almond Breeze: I really like using their primary flavor nevertheless, you could also try the Coconutmilk Almondmilk for any coconut flavor boost.
Wild Blueberries: Yes, wild blueberries will be the BEST! I would recommend going for the organic kind in the event that’s an option for you; this time of year they will have probably the most delicious flavor.
I recommend serving these with refreshing organic eggs along with a side of turkey bacon. Such a great breakfast time!
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¼ glass coconut flour
¼ teaspoon cooking soda
2 tablespoons your preferred natural nut butter of choice (I love peanut or almond butter)
2 eggs, slightly beaten
1/2 medium banana, mashed
For the syrup:
In large bowl whisk together coconut flour and baking soda; reserve. In a separate medium bowl, beat nut butter, eggs, honey, banana and almond milk together until easy and well mixed. Add wet substances to flour mixture and mix collectively. Note: If you discover the fact that batter is Much too dense (nearly paste like), you can include inside a teaspoon or two of dairy until it really is smooth, but nonetheless thick.
Lightly coat a large nonstick 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 use a spoon to spread out 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 could be very difficult to flip if they are too large, so smaller sized pancakes are greatest. Plus mini pancakes are adorable, duh. It’s very important to prepare until bubbles show up on top as well as the sides are well cooked. Flip cakes and cook until golden dark brown on underside, 2 minutes. If you find how the pancakes are browning prematurely then you need to lower your skillet warmth a bit. Clean skillet clean and repeat with an increase of melted butter or cooking food spray and staying batter. Makes 2 servings, 3 pancakes each.
To make the syrup, place maple syrup and blueberries in saucepan more than medium heat. Wait around until mixture starts to simmer and boil, and stir every few minutes. Once mixture starts to break down and blueberries make down about 5 minutes, remove from temperature and serve warm more than pancakes immediately.
Nutrition information does not include blueberry syrup because everyone loves 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 result will never be the same.
I love serving these using a side of turkey bacon and eggs.
We followed this formula exactly, way too solid. I finished up using yet another 3/4 glass of milk.
It’s one of those waste of time and waste materials of ingredients, We through the whole batch in the trash after the first 1 wouldn’t make up.
Tried to provide one star, wouldn’t normally let me.
I actually tried this just now – a cosy rainy Sunday morning hours after my 1st week (in a few months) of clean-eating and functioning away- really hit the location.
Fun and easy to help to make highly recommenced.
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