Today, I had a major “YESSSSSSS!!!” moment while making breakfast.
Since going grain-free, there are several things I have just really missed, and not found a really good substitute for. One of those things is PANCAKES. You know…those light, fluffy clouds of deliciousness, with perfectly crisped edges, drenched in maple syrup. Yeah. THOSE. All the grain-free recipes I had tried thus far have been dense souffle-like things, and have not at all satisfied my cravings for pancakes. “But,” I said to myself, “there must be SOME way to make grain-free pancakes that are actually like pancakes. Right?! Forget the recipes! Stick it to the man! I’m going rogue on this one!” Because I’m just rebellious like that. And because we’ve found that most recipes we follow kinda stink and taste like nothing anyway (more on that later!).
I saw a recipe for coconut bread on Pinterest yesterday (ugh, I just judged myself when I wrote that…), and I thought “Huh! What a novel idea!” I had also successfully made grain-free apple cinnamon pancakes last week, which were delicious and I will post the recipe for later, but this morning, as finally rolled out of bed at about 10:38am, after 14+ hours of trying futilely to get my 7 month-old to sleep, even the thought of grating an apple was just too much. But I was sick of eating eggs. SICK of it. So I thought, “Hmm…I have coconut flour…and I have some shredded coconut…that should take the place of the shredded apple pretty well, right?” Well, it did! As I was frying them up, I said to my husband, “Hey honey…look how light and fluffy these are!! ‘Da heck??” (expressions courtesy of my younger sister, who teaches me all things cool and hip to the jive).
He concurred, and informed me they were the best grain-free pancakes he’d ever had, although he also informed me he’s not a big fan of coconut, so my extreme excitement over these pancakes was somewhat lost on him. *Sigh.* C’est la vie.
Hope you guys enjoy them too! I will most definitely be making these again! Let me know if you come up with any delicious variations.
Cool Nutrition Facts
Eggs: Packed with choline, which is important for neurotransmitter function, inflammation reduction, and cell membrane structure; awesome source of cheap protein, at about 6 grams per egg
Coconut: Added fiber, healthy fats for increased immunity and brain function, lauric acid (anti-bacterial, anti-viral), and more protein!
Lemon Coconut Pancakes
2 tablespoons coconut oil
1/4 cup coconut flour
1/4 unsweetened shredded coconut (I used Bob’s Red Mill, which is very finely shredded)
1/2 teaspoon baking soda dash of sea salt
1-2 Tablespoons coconut milk, if batter is too thick
Place coconut oil in large cast iron skillet and heat over medium/high heat.
In a medium bowl, combine coconut flour, coconut, baking soda, and salt; mix until incorporated.
Add eggs, coconut milk (if needed), stevia, vanilla, and lemon extract or zest. Blend well.
Turn burner down to medium, and using a large serving spoon, spoon 4 pancakes onto pan. Allow to cook until you can see a bubble or two on top, and then flip (about 2 minutes). When pancakes have set, remove from pan and fry up another batch. (You can even go crazy and add blueberries to these! YUM!) 5. Serve up a big ol’ platter topped with real maple syrup and some nitrate-free sausages. Breakfast of champions!