Tag Archives: pancakes

Coconut Apple Pancakes

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Coconut Flour Pancakes with Apples – yum! Even the little tummies in this house were fans! Perfect grain-free and paleo breakfast for a cold winter morning and great way to start off the new year. Happy New Year everyone! 🙂

Blog paleo apple pancakes (2) Blog paleo apple pancakes (1)

Ingredients

  • 4 eggs, room temperature
  • 1 cup coconut milk
  • 1-2 teaspoons vanilla extract
  • 1/2 tablespoon honey or agave
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • pinch of sea salt
  • 1 apple, sliced in very thin boats
  • coconut oil or butter for frying

Directions

  1. In a small bowl beat eggs until frothy, about two minutes (I used a food processor for this – works great!). Mix in milk, vanilla, and honey or agave.
  2. 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.
  3. 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. Lay sliced apples on pancakes.
  4. Cook on low to medium heat for a few minutes on each side, until they start to turn golden brown.
  5. Serve hot with butter, coconut oil, honey, syrup, or fruit.

Inspired and modified from the Fluffy Coconut Flour Pancakes on NourishingDays.com.

dit-elle-Esther

Paleo Pumpkin Pancakes

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Pancakes for breakfast, lunch or dinner! These high protein cakes will fill you up AND leave you energized!

Blog Coconut Flower Pancakes

Makes about 6 pancakes

Ingredients

  • 3 Eggs
  • 1/4 cup pumpkin puree (canned pumpkin)
  • 2-3 Tbsp butter or coconut oil + extra for cooking
  • 1 1/2 tsp honey or agave nectar (I tried each of these in a batch and both were equally good – honey is a little sweeter)
  • 3 Tbsp coconut flour
  • 2 tsps cinnamon
  • 1/2 tsp baking powder
  • Dash of sea salt
  • 1/4 cup coconut milk and water as needed to adjust batter consistency

Instructions

  1. Whisk together eggs, melted butter, milk, honey or agave, and sea salt
  2. Mix baking powder and coconut flour and add to the wet ingredients while whisking
  3. Heat butter or coconut oil in a skillet on a medium heat
  4. Spoon batter into pan and a note of caution, coconut flour and coconut oil both brown quickly, so watch these careful and cook on low heat, with a lid helps! Carefully flip to cook on each side.
  5. Serve with fresh fruit or berries

dit-elle-Esther

Buckwheat pancakes

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Buckwheat pancakes for a rainy Sunday morning in Seattle, topped with butter and maple syrup makes for a cozy and delicious breakfast! buckwheatPancakes

Buckwheat is an interesting ‘non grain’ (yes, it’s gluten free!). It’s a plant cultivated for its grain-like seeds, and also used as a cover crop. Per Wikipedia, despite the name, buckwheat is not related to wheat, as it is not a grass; instead, buckwheat is related to sorrel, knotweed, and rhubarb.

Ingredients

  • 1 c buckwheat flour
  • 1 c buttermilk or Greek yogurt (+ water to thin it out)
  • 1 egg
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 Tbsp melted butter
  • Butter or other fat for cooking

Directions

  • Mix flour, baking soda and baking powder together
  • Whisk egg with buttermilk and butter
  • Mix dry ingredients with liquid and mix well
  • Ladle batter onto hot griddle
  • Serve with butter & maple syrup

Super mom tip: Unused batter can be refrigerated for several days if you don’t want to make it all into pancakes at once. Better yet – make it all into pancakes and then store those in the fridge or freezer for an easy snack – toast or microwave until hot, add butter and your favorite toppings and go!

dit-elle-Esther