Astounding grain-free, paleo coconut flour pancakes served with fresh wild blueberry maple syrup!

I’m so excited because today I get to pick up Tony in the airport. We’ve a fun couple of days planned in Chicago, after that I’ll be headed back to Alabama with him for another about a week. He usually never gets any time off during the time of year so we are going to soak up some Summer months in the town.

The agenda so far consists of going to Eataly, viewing a show at Second City, watching the new Jurassic Recreation area movie and undoubtedly, eating at all of the delicious restaurants I picked out myself. If it had been a choice, Tony would select deepdish pizza every single time.

Another great perk of him approaching home is the fact that I reach make him breakfast time AKA the very best meal of the day. Being the romantic which i am, I usually adore dealing with him to a particular breakfast. I don’t think we’ve ever endured boring cereal collectively during our entire relationship. We’re generally always making something different. Or must i say, I’m usually trying out different quality recipes on him.

The nice part? I could always count on him to make the bacon because you understand, guys 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 was a little surprised because coconut flour includes a little an alternative texture and taste, but certainly he enjoyed it a lot.

This time I’m thinking about whipping up a batch of these coconut flour pancakes for him to try. I produced them the other day and nearly ate the entire recipe myself in between photoshoots. Occasionally I’m such a 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 different 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 as promised. Listed below are the elements I love in these pancakes:

Coconut flour: I used Trader Joe’s coconut flour. All coconut flours seem to be a little bit different so you might 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 ENTIRE LIFE OBSESSION) but almond or cashew butter would also work!

Eggs: Most coconut flour quality recipes call for what appears like a dozen eggs. This one only provides two!

Applesauce: Only a tiny little bit keeps the pancakes nice and moist.

Almond Air flow: I really like using their primary flavor nevertheless, you could also try the Coconutmilk Almondmilk to get a coconut flavor boost.

Crazy Blueberries: Yes, crazy blueberries are the BEST! I recommend going for the organic kind if that’s an option for you; this time of year they have probably the most delicious flavor.

I would recommend serving these with refreshing organic eggs along with a side of turkey bacon. Such a great breakfast time!

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Prep period:

10 mins

Cook period:

10 mins

Total period:

20 mins

Ingredients

¼ glass coconut flour

¼ teaspoon cooking soda

2 tablespoons your preferred natural nut butter of preference (I love peanut or almond butter)

2 eggs, slightly beaten

1/2 medium banana, mashed

For the syrup:

Instructions

In large bowl whisk jointly coconut flour and baking soda; set aside. In a separate medium bowl, beat nut butter, eggs, honey, banana and almond milk together until simple and well combined. Add wet ingredients to flour mixture and mix collectively. Note: If you discover the fact that batter is WAY too solid (almost paste like), you can include inside a teaspoon or two of milk until it is smooth, but nonetheless solid.

Lightly coat a big nonstick skillet or griddle with butter or coconut oil and place more than medium low heat (coconut flour is sensitive to burning so medium-low heat is best). Drop about 3 tablespoons from the batter onto the skillet; you may need to work with a spoon to disseminate the batter just a tiny bit. It is important not to place more than 3 tablespoons of batter at a time; the pancakes can be really difficult to flip if they are too large, so smaller pancakes are best. Plus mini pancakes are lovable, duh. It’s very important to cook until bubbles show up on top and the sides are well cooked. Flip cakes and prepare until golden dark brown on underside, 2 moments. If you find that the pancakes are browning too quickly then you have to decrease your skillet high temperature a bit. Clean skillet clean and repeat 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 mix every few minutes. Once mixture starts to breakdown and blueberries cook down about five minutes, remove from heat and serve warm over pancakes immediately.

Nutrition information does not include blueberry syrup because everyone loves topping their pancakes differently.

To create these completely paleo: Be sure to use a paleo-friendly nut butter.

Please usually do not try and 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.

fitfoodiefinds

xx Kelly

I actually followed this formula exactly, way too thick. I ended up using an additional 3/4 cup of milk.

It’s one of those waste of time and waste materials of ingredients, I through the whole batch in the trash following the first one wouldn’t cook up.

Tried to provide one star, wouldn’t normally let me.

I tried this just now – a cosy rainy Saturday morning after my first week (in a few months) of clean-eating and functioning out- really hit the location.

Fun and easy to produce highly recommenced.

Simon

Stefani

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