I’m so thrilled because today We get to grab Tony through the airport. We’ve a fun couple of days planned in Chicago, after that I’ll be going back again to Alabama with him for another week or so. He usually under no circumstances gets any time off through the period so we will absorb some Summer in the town.
The agenda so far consists of going to Eataly, viewing a show at Second City, watching the brand new Jurassic Park movie and undoubtedly, eating at all of the delicious restaurants I picked out myself. If it had been an option, Tony would choose deepdish pizza each and every time.
Another great perk of him approaching home is the fact that I reach make him breakfast AKA the best meal of your day. Getting the romantic which i am, I always adore dealing with him to a particular breakfast. I don’t think we’ve ever endured boring cereal jointly during our whole relationship. We’re generally always making something different. Or must i say, I’m generally testing out different recipes on him.
The nice part? I could always count on him to make the bacon because you know, males and their meat obsession. SMH.
The last time I baked Tony something with coconut flour within it, he fell in like and ate half the loaf for brunch. I had been a little surprised because coconut flour has a little an alternative texture and flavor, but certainly he liked it quite a bit.
This time around 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 complete recipe myself in between photoshoots. Sometimes I’m this type of savage when it comes to meals. No forks needed. Seriously.
These coconut flour pancakes are SO SO SO good. I had to test them about 4 different times to get the most perfect and fluffy result I wanted. The secret? Adding just a little nut butter to the coconut flour pancake batter for both taste and to help bind the batter. Worked like magic. Here are the elements I love in these pancakes:
Coconut flour: I used Investor Joe’s coconut flour. All coconut flours seem to be a little bit different so you may need to add a small extra AlmondBreeze towards the recipe if the batter is too thick.
Nut butter: Since I’m not paleo, I utilized peanut butter (MY LIFE OBSESSION) but almond or cashew butter would also work!
Eggs: Most coconut flour meals demand what seems like twelve eggs. This one only provides two!
Applesauce: Only a tiny bit keeps the pancakes fine and moist.
Almond Air flow: I really like using their unique flavor but you could also try the Coconutmilk Almondmilk to get a coconut flavor boost.
Crazy Blueberries: Yes, wild blueberries are the BEST! I recommend choosing the organic kind if that’s an option for you; this time around of year they have the most delicious flavor.
I would recommend serving these with clean organic eggs and 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 organic 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 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 soft and well mixed. Add wet substances to flour combination and mix collectively. Note: If you discover which the batter is WAY too thick (nearly paste like), you can include in a teaspoon or two of milk until it really is smooth, but nonetheless thick.
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 therefore medium-low heat is best). Drop about 3 tablespoons from the batter onto the skillet; you may need to use a spoon to spread out the batter just a small bit. It’s important never to place a lot more than 3 tablespoons of batter at the same time; the pancakes could be hard to flip if they’re too large, so smaller pancakes are greatest. Plus mini pancakes are adorable, duh. It’s very important to prepare until bubbles appear on top and the sides are well prepared. Turn cakes and prepare until golden brown on underside, 2 minutes. If you find that this pancakes are browning too quickly then you need to lower your skillet heat a little. 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 make the syrup, place maple syrup and blueberries in saucepan more than medium heat. Wait until mixture starts to simmer and boil, and stir every few minutes. Once mixture begins to breakdown and blueberries cook down about five minutes, remove from warmth 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: Make sure to use a paleo-friendly nut butter.
Please do not try to sub regular flour for coconut flour; the result will not be the same.
I really like serving these having a side of turkey bacon and eggs.
fitfoodiefinds
xx Kelly
I actually followed this recipe exactly, way too dense. I finished up using yet another 3/4 cup of milk.
It’s one particular waste of period and waste 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 tried this just now – a cosy rainy Sunday morning hours after my 1st week (in months) of clean-eating and working out- really hit the location.
Fun and an easy task to produce highly recommenced.
Simon
Stefani
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