Hey there. I’ve intended to write this post all week, one distraction led to another and now here we are. I seriously need to improve my time management skills, but that’s a convo for another day
I’ve just returned from a weekend trip to Sunfest in West Palm Beach, which was seriously a blast. I had such a great time with my husband, ate some yummy food, met up with my high school BFF, enjoyed live music, and drank far too many skinny margaritas. But seriously, it was the first time I’ve let loose for many months and it was totally worth it.
In all honesty, I was pretty hung over today and I definitely wanted to skip my workout. But I dragged my ass to the beach for a long walk in the sand and now I feel so much better.
I want to talk about this pancake recipe that I’m sharing today.
I’ve been making coconut flour pancakes for years now. I love that they’re, grain-free, low carb, high fiber, and high protein. They’re super fluffy like a real pancake and my husband thinks they taste just like the real thing (mostly because he’s been eating my weird/healthy recipes for so many years now that he can’t taste the difference).
You’re probably wondering how on earth do you eat pancakes without maple syrup and the answer is berry sauce. I love making this recipe when I’m craving something decadent, and it really does the trick with zero guilt.
Here you have it…
The Pancakes (makes 4)
- 2 eggs
- 1/2 cup almond milk
- 1 pinch of sea salt
- 1/4 cup coconut flour
Crack 2 eggs into a mixing bowl and whisk together until yolks and whites are well combined.
Add a pinch of sea salt and 1/2 cup almond milk to the bowl and whisk together.
Next, add 1/4 cup of coconut flour into the wet ingredients and mix until the consistency is smooth and all of the lumps are gone.
If the batter seems too thick you can add an extra tablespoon of almond milk.
In a frying pan heat 1 tablespoon of coconut oil on medium heat making sure that the oil doesn’t get too hot, adjust the heat as needed. (I try to never let my oil smoke)
Now add the batter into the pan as you would any pancake batter. I’ll typically make 4 small cakes.
When the cakes start to bubble, they should be ready to flip. Once flipped, let them cook until golden brown on both sides.
The Berry Sauce:
For the berry sauce, you’ll need frozen berries, yup that’s it. I like to buy the organic frozen mixed berries from Whole Foods, but honestly, any frozen fruit will work.
Defrost 2 cups of frozen berries in a bowl on the counter top and once they’re soft, put them in the blender on high and voila.
Just arrange the pancakes on a plate, smother them in berry sauce, and then garnish with any of your favorite toppings like shredded coconut or slivered almonds.
They keep really well in the refrigerator, so I’ll sometimes make a double batch for leftovers. I like to toast them and then put raw almond butter and fresh berries on top as an easy snack.
If you have any questions about the recipe, I’m happy to help.
I hope you enjoy xx