AMAZING grain-free, paleo coconut flour pancakes served with fresh wild blueberry maple syrup!
I’m so thrilled because today We get to pick up Tony from the airport. We’ve a fun few days planned in Chicago, then I’ll be going back to Alabama with him for another week or so. He usually under no circumstances gets any time off during the time of year so we are going to absorb some Summer in the town.
The agenda up to now consists of heading to Eataly, seeing a show at Second City, watching the new Jurassic Park movie and of course, eating at all the delicious restaurants I chosen 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 reach make him breakfast time AKA the very best meal of your day. Becoming the romantic that I am, I always adore dealing with him to a special breakfast. I don’t think we’ve ever had boring cereal together during our whole relationship. We’re generally always making something different. Or must i say, I’m always trying out different meals on him.
The nice part? I could always depend on him to help make the bacon because you know, guys and their meats obsession. SMH.
The last time I baked Tony something with coconut flour inside it, he fell in like and ate half the loaf for brunch. I used to be a little surprised because coconut flour has a little a different texture and flavor, but certainly he enjoyed it a lot.
This time I’m planning on whipping up a batch of the coconut flour pancakes for him to try. I made them the other day and nearly ate the complete recipe myself in between photoshoots. Occasionally I’m this kind of savage when it comes to meals. No forks required. Seriously.
These coconut flour pancakes are SO SO So excellent. I had to check them about 4 differing times to get the most perfect and fluffy result I was looking for. The secret? Adding just a little nut butter towards the coconut flour pancake batter for both flavor also to help bind the batter. Worked as promised. Here are the substances I love in these pancakes:
Coconut flour: We used Trader Joe’s coconut flour. All coconut flours appear to be a little bit different so you may need to put in a small extra AlmondBreeze towards the recipe if the batter is as well 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 dishes call for what seems like a dozen eggs. That one only provides two!
Applesauce: Only a tiny little bit helps to keep the pancakes wonderful and moist.
Almond Breeze: I love using their first flavor but you may possibly also try the Coconutmilk Almondmilk for a coconut flavor increase.
Crazy Blueberries: Yes, wild blueberries will be the BEST! I would recommend going for the organic kind if that’s an option for you; this time of year they have the most delicious flavor.
I recommend serving these with fresh organic eggs and a side of turkey bacon. Such a great breakfast time!
To maintain with recipes, follow AK about social:
¼ cup coconut flour
¼ teaspoon baking soda
2 tablespoons your favorite organic nut butter of choice (I like 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 a separate medium bowl, defeat nut butter, eggs, honey, banana and almond dairy together until easy and well mixed. Add wet substances to flour mixture and mix jointly. Note: If you find that this batter is Much too heavy (nearly paste like), you can include within a teaspoon or two of milk until it is smooth, but nonetheless dense.
Lightly coat a big 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 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 the same time; the pancakes can be really difficult to flip if they’re too big, so smaller sized pancakes are greatest. Plus mini pancakes are lovable, duh. It’s very important to prepare until bubbles appear on top and the edges are well prepared. Flip cakes and cook until golden brown on underside, 2 mins. If you find the fact that pancakes are browning prematurely then you have to decrease your skillet temperature a little. Clean skillet clean and do it again with an increase of melted butter or cooking spray and remaining 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 begins to simmer and boil, and stir every short while. 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 create 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 result will never be the same.
I love serving these having a side of turkey bacon and eggs.
I actually followed this recipe exactly, way too solid. I finished up using yet another 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 after the first 1 wouldn’t make up.
Tried to give one star, wouldn’t normally let me.
I tried this just now – a cosy rainy Saturday morning hours after my 1st week (in months) of clean-eating and functioning out- really hit the location.
Fun and an easy task to help to make highly recommenced.
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