Since those early days we have come to a compromise. He makes smoothies for our family every morning and on the weekends I make a "big man" breakfast for him.
Our family has been exploring new ingredients to eat less grains and more protein-packed flours like coconut flour and almond flour. These pancakes are light and fluffy and give the same satisfaction of eating warm pancakes but are not made with typical white and wheat heavy flours.
Coconut has such an aromatic wonder. I love just making these pancakes because I get to be in the kitchen and smell that coconut oil on the griddle.
1 teaspoon vanilla
1/2 cup coconut oil or raw butter + more for cooking pancakes
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 almond flour
1 tablespoon flaxseed
1. Blend eggs in mixer until foamy. Add vanilla.
2. Meanwhile, melt coconut oil/butter in a frying pan.
3. Add sea salt, cinnamon and baking powder to the eggs. Add flour and flaxseed.
4. Stir in melted coconut oil/butter. Do not overmix. If batter feels to thick, you can always thin out with almond milk or coconut milk.
5. Pour batter onto pan in silver dollar-sized pancakes. Flip when pancake is browned.
6. Serve with chopped nuts, applesauce, agave syrup or even maple syrup.
Makes 12 pancakes.
Our family loved this recipe so much I would definitely double it anytime I make it for the whole family because we were fighting over the last one.
We like to even make these Coconut pancakes for dinner and serve them with turkey bacon. It's a great quick meal - Breakfast for Dinner!
*Updated July 28, 2012