Pancakes are a favorite breakfast food for our kids. When we gave up grains, there was a period of time when we just didn’t know what to make for breakfast and snacks. Creativity flourished, though, and many pancake recipes were born. This one, the coconut pancakes, is the best of them all.
Not only are they great fresh out of the pan, served any way you would normally have pancakes, but they freeze well and can be reheated in the toaster or eaten cold out of hand.
YIELD: 18 PANCAKES
- ¼ cup coconut oil, melted
- ¼ cup nut butter (such as almond, cashew, or macadamia)
- 2 tbsp honey or maple syrup (optional)
- 4 pastured eggs
- 1 tbsp pure vanilla extract
- ½ tsp apple cider vinegar
- 3 tbsp coconut flour
- ½ tsp ground cinnamon
- ¼ tsp sea salt
- 1 tsp baking powder
- 1 tbsp ground golden flax
- 1 tbsp hemp hearts
- 3 tbsp mini chocolate chips (optional)
- Coconut oil (for frying; optional)
1. In a large bowl, mix the coconut oil and nut butter until smooth. Mix in honey or syrup if using.
2. Beat in the eggs one at a time until combined completely.
3. Whisk in the vanilla extract and apple cider vinegar and set aside.
4. In a separate bowl, mix the coconut flour, cinnamon, salt, baking powder, flax, hemp hearts, and chocolate chips, if using.
5. Place a nonstick or cast-iron pan on the stove and heat on medium-low (preheat it for a good few minutes). Melt the coconut oil into the pan if using. When the pan is hot, mix the wet ingredients with the dry and drop by the spoonful into the pan.
6. Cook each pancake until bubbles form and pop. Flip pancake over and cook until done, about 2 to 3 minutes total per cake. Serve immediately or cool and freeze on baking trays.
We hope you enjoyed this recipe. Check out more coconut-inspired breakfast recipes here.
Originally posted 2021-01-03 09:07:34.