Astounding grain-free, paleo coconut flour pancakes served with fresh crazy blueberry maple syrup!
I’m so thrilled because today I get to pick up Tony from your airport. We have a fun couple of days prepared in Chicago, then I’ll be headed back to Alabama with him for another about a week. He usually under no circumstances gets any time off during the period so we will soak up some Summertime in the city.
The agenda up to now consists of going to Eataly, seeing a show at Second Town, watching the new Jurassic Recreation area movie and undoubtedly, eating at all the delicious restaurants I picked out myself. If it was an option, Tony would select deepdish pizza every single time.
Another great perk of him coming home is the fact that I reach make him breakfast AKA the very best meal of your day. Becoming the romantic that I am, I usually adore treating him to a special breakfast. I don’t believe we’ve ever had boring cereal jointly during our entire relationship. We’re generally always making different things. Or should I say, I’m often trying out different quality recipes on him.
The nice part? I could always count on him to help make the bacon because you understand, males and their meats obsession. SMH.
The last time I baked Tony something with coconut flour in it, he fell in like and ate half the loaf for brunch. I used to be a little amazed because coconut flour includes a little bit of another texture and taste, but certainly he liked it quite a bit.
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 entire recipe myself among photoshoots. Occasionally I’m this kind of savage with regards to food. 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 most perfect and fluffy result I wanted. The secret? Adding just a little nut butter towards the coconut flour pancake batter for both flavor also 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 seem to be a bit different so you may need to put in a little extra AlmondBreeze towards the recipe if the batter is as well 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 meals call for what appears like twelve eggs. That one only has two!
Applesauce: Only a tiny little bit keeps the pancakes fine and moist.
Almond Breeze: I love using their original flavor but you could also try the Coconutmilk Almondmilk for any coconut flavor increase.
Crazy Blueberries: Yes, wild blueberries will be the BEST! I would recommend choosing the organic kind in the event that’s an option for you personally; this time around of year they will have the most delicious flavor.
I would recommend serving these with new organic eggs and a side of turkey bacon. Such a great breakfast!
To maintain with recipes, follow AK about social:
¼ cup coconut flour
¼ teaspoon baking soda
2 tablespoons your preferred 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 jointly coconut flour and baking soda; reserve. In a separate medium bowl, beat nut butter, eggs, honey, banana and almond dairy together until simple and well mixed. Add wet ingredients to flour mixture and mix jointly. Note: If you find the batter is Much too dense (almost paste like), you can add within a teaspoon or two of dairy until it really is smooth, but still heavy.
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 therefore medium-low heat is best). Drop about 3 tablespoons from the batter onto the skillet; you may want to work with a spoon to spread out the batter only a small bit. It’s important never to place more than 3 tablespoons of batter at the same time; the pancakes can be hard to flip if they’re too large, so smaller pancakes are best. Plus mini pancakes are lovable, duh. It is rather important to prepare until bubbles appear on top and the edges are pigs feet good for you well cooked. Turn cakes and cook until golden brown on underside, 2 moments. If you discover how the pancakes are browning too quickly then you need to decrease your skillet temperature a bit. Clean skillet clean and repeat with an increase of melted butter or cooking food spray and remaining batter. Makes 2 portions, 3 pancakes each.
To make the syrup, place maple syrup and blueberries in saucepan over medium heat. Wait around until mixture begins to simmer and boil, and stir every short while. Once mixture starts to breakdown 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 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 result will not be the same.
I really like serving these with a side of turkey bacon and eggs.
I followed this formula exactly, much too heavy. 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 entire batch in the trash after the first one wouldn’t make up.
Tried to provide one star, wouldn’t normally let me.
I actually tried this just now – a cosy rainy Saturday morning after my 1st week (in a few months) of clean-eating and functioning out- really hit the location.
Fun and easy to help to make highly recommenced.