I think I mentioned this before, but I am NOT a morning person. I’ve never been and I don’t think I’ll ever be. The only think which makes me want to get up is the thought of a lovely weekend breakfast. Since I started juicing a while ago, most mornings I just have a glass of juice and my first meal is either mid morning snack or lunch, but weekends are there for morning treats! These coconut flour pancakes are defo worth getting up for!
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Phoebe is like most toddlers, early riser and she wants to eat first thing in the morning. When she turned down her usual bowl of cereal for the third day in a row, I knew I need to up my game. Since then, I’ve been working on some breakfast recipe ideas, not just for weekends, but for times when you fancy something different for a change, or when like me you have a toddler whose taste buds are changing on a daily basis. The one I’m sharing today is a real treat.
I wanted to try coconut flour for a long time as it is grain free, packed with healthy fats and high in protein. As always I thought I just wing it and so I just replaced the flour in my usual muffin recipe and what a disaster that was!! The whole tin of muffins went to the bin. Coconut flour is very absorbent and you only need a tiny little bit as it rises and it is very dense! To substitute regular flour – For a 1 cup of flour in a recipe you will only need about 1/4 of coconut flour. Trust me on this! You will also need few more eggs than usual.
This time, I have done my research and found a lovely coconut flour pancakes recipe on girlversusdough.com blog found on Pinterest. I’ve adjusted it to make it dairy free and to my own taste, but the texture is just perfect and these are absolutely lovely, crispy but fluffy on the inside pancakes!
You don’t need to drown them in maple syrup like I did, of course (unless it’s Sunday) and by adding few berries or other types of fruit, these would make for a nice any-day breakfast. You can also freeze them and then just pop into a toaster when needed.
Do I have to say that we all LOVED them? In fact, I can’t wait to make some more, but this time I will double the recipe:-) Hope you’ll like them too.
| Prep Time | 5 mins |
| Cook Time | 5 mins |
| Servings |
pancakes
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- 1/2 cup almond milk use any nut milk or regular milk
- 1/4 cup coconut flour little goes long way
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1 tbsp brown sugar
- 2 tbsp Oil
- 4 eggs
Ingredients
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|
- Mix all the ingredients together.
- Ladle out small amount of pancake mixture into a frying pan. Alternatively, use pancake ring if you want a perfect shape.
- Fry on a medium heat for three to four minutes. When small bubbles starts forming, it is time to flip the pancake. Fry for another minute.
- Serve with berries, maple syrup, honey or sliced bananas. Or with anything else you like.
