AMAZING grain-free, paleo coconut flour pancakes served with fresh wild blueberry maple syrup!
I’m so excited 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 again to Alabama with him for another about a week. He usually under no circumstances gets any time off during the season so we are going to absorb some Summer time in the town.
The agenda so far consists of heading to Eataly, viewing a display at Second City, watching the new Jurassic Recreation area movie and of course, eating at all the delicious restaurants I chosen myself. If it had been an option, Tony would choose deepdish pizza every single time.
Another great perk of him coming home is that I reach make him breakfast time AKA the very best meal of your day. Getting the romantic that I am, I usually adore dealing with him to a special breakfast. I don’t believe we’ve ever endured boring cereal collectively during our whole relationship. We’re usually always making something different. Or should I say, I’m always testing out different recipes on him.
The nice part? I can always depend on him to 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 has a little bit of an alternative texture and flavor, but certainly he appreciated it a lot.
This time around I’m thinking about whipping up a batch of these coconut flour pancakes for him to try. I made them the other day and nearly ate the entire recipe myself in between photoshoots. Occasionally I’m this kind of savage with regards to meals. No forks needed. Seriously.
These coconut flour pancakes are SO SO SO good. I had to check them about 4 differing times to get the ideal and fluffy result I was looking for. The secret? Adding just a little nut butter to the coconut flour pancake batter for both flavor also to help bind the batter. Worked like magic. Here are the elements I really like 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 add a small extra AlmondBreeze towards the recipe if the batter is as well thick.
Nut butter: Since I’m not paleo, I utilized peanut butter (MY ENTIRE LIFE OBSESSION) but almond or cashew butter would also work!
Eggs: Most coconut flour recipes call for what appears like twelve eggs. This one only has two!
Applesauce: Only a tiny little bit helps to keep the pancakes good and moist.
Almond Breeze: I really like using their initial flavor but you may possibly also try the Coconutmilk Almondmilk for the coconut flavor boost.
Wild Blueberries: Yes, wild blueberries are 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 the most delicious flavor.
I would recommend serving these with refreshing organic eggs and a side of turkey bacon. Such a great breakfast!
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¼ glass coconut flour
¼ teaspoon baking soda
2 tablespoons your favorite natural nut butter of preference (I like peanut or almond butter)
2 eggs, slightly beaten
1/2 medium banana, mashed
For the syrup:
In large dish whisk together coconut flour and baking soda; set aside. In another medium bowl, defeat nut butter, eggs, honey, banana and almond dairy together until clean and well mixed. Add wet substances to flour combination and mix together. Note: If you discover how the batter is WAY too dense (almost paste like), you can include within a teaspoon or two of dairy until it is smooth, but still solid.
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 therefore 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 only a small bit. It is important never to place a lot more than 3 tablespoons of batter at a time; the pancakes could be very difficult to flip if they’re too big, so smaller sized pancakes are greatest. Plus mini pancakes are adorable, duh. It is rather important to prepare until bubbles show up on top and the edges are well cooked. Flip cakes and cook until golden brownish on underside, 2 minutes. If you find the fact that pancakes are browning prematurely then you need to decrease your skillet warmth a bit. Clean skillet clean and do it again 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 around until mixture begins to simmer and boil, and mix every few minutes. Once mixture starts to breakdown and blueberries cook down about 5 minutes, remove from temperature and serve warm more than pancakes immediately.
Nutrition information will not include blueberry syrup because everyone wants topping their pancakes differently.
To make these completely paleo: Make 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 really like serving these using a side of turkey bacon and eggs.
We followed this formula exactly, way too dense. I ended up using an additional 3/4 cup of milk.
It’s one particular waste of time and waste materials of ingredients, I through the whole batch in the trash following the first 1 wouldn’t make up.
Tried to provide one star, wouldn’t normally let me.
I tried this just now – a cosy rainy Sunday morning hours after my initial week (in months) of clean-eating and pig feet drawing working away- really hit the location.
Fun and easy to help to make highly recommenced.