Since the almond flour pancakes were so good, I figured coconut flour might be worth trying. I used this recipe here at Nourishing Days.
- 4 eggs, room temperature
- 1 cup milk (raw cow’s or coconut both work)
- 2 teaspoons vanilla extract
- 1 tablespoon honey or a pinch of stevia
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- coconut oil or butter for frying
- Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
- In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
- Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
- Serve hot with butter, coconut oil, honey, syrup, or fruit.
I halved the recipe for a single serving, but it was still too much for me since I made 8 small sized pancakes. The recipe I have to say is pretty good, it’s much lighter and fluffier than the almond ones I made several days ago. I topped it with some real maple syrup, which is perfect since the coconut flour absorbs it so quickly and well.
It’s the weekend, so why not treat myself, right? And what better way than with some chocolate pancakes!
(Wow I apologize for this awful pancake picture and my terrible pancake flipping skills)
- 1 cup almond flour/meal
- 2 eggs
- 1/4 teaspoon vanilla extract
- 1/2 tablespoon honey
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/2 tablespoon cocoa powder (I love an extra chocolatey taste so I measured out an extra teaspoon)
- Salt – just a pinch
Melt some coconut oil (or grass-fed butter) onto a skillet or a griddle – I used a skillet. Pour some of the batter, and flip in 2 minutes (or when the pancake starts bubbling). I was able to make 6 small/medium sized pancakes from this batter, which I served with some fresh strawberries.
Upon starting Paleo, I came across this book Practical Paleo and I can say its almost my bible. It has such great information about foods in the beginning followed by fairly easy paleo recipes. Oh, and there’s even various monthly meal plans set up which is a great outline for me to plan my week out. Here is a link to the website run by author Diane Sanfilippo and it has some of the great resources that are mentioned in the book. I’ve been using this book for dinner recipes such as Ground Turkey Lettuce Cups and Mustard Glazed Chicken Thighs.
I decided to try one of the pancake recipes for breakfast, even though its 90 degrees, 100% humidity, and no where close to fall – I love me some pumpkin! I just couldn’t get enough of my pancake fix from yesterday’s breakfast, so I followed this recipe:
- 4 eggs, beaten
- 1/2 cup pumpkin puree (Farmer’s Market makes a great organic boxed puree)
- optional: 1-2 Tbsp of coconut flour (I didn’t put in the optional coconut flour so mine came out a bit more runny. Wil definitely try adding it next time around)
- 2 tablespoons butter or coconut oil, melted
- 1 teaspoon pure vanilla extract
- optional: 2 tablespoons honey or maple syrup
- 1/4 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- pinch salt
Makes 2 servings or 8 small pancakes but I halved the recipe for a single serving.
I sprinkled with some cinnamon and chopped pecans and devoured them immediately. So good! I can’t imagine how delicious this will be in the fall with fresh pumpkin puree.