I’m a big fan of starting your day with protein and fat. It revs up the metabolism, helps curb cravings for sugar laden coffees and pastries, and aides in weight loss. For kids, the combination of protein and fat is a morning must because they’ve got hard work to do. Sitting still for hours on end and being asked to concentrate, follow directions, and actually learn something is no easy task for wiggly little bodies.
My husband can attest to the undeniable fact that these Paleo Coconut Flour Pancakes aren’t just for cavemen tastebuds. Directly after we finished photographing these luscious babies, my husband said “Dibs” and wolfed them down with nary a glance in my direction. And just to set the record straight, he’s a Bisquick and Aunt Jemima kind of guy. So if they pass his palate, then you know they’re good!
Since this recipe only makes about 6 small pancakes, I guess I’ll have to double the recipe next time…
Fluffy Coconut Flour Pancakes
Fluffy, filling and so delicious. These grain-free pancakes will soak up maple syrup and butter better than Bisquick!
3 Tablespoons coconut flour, buy coconut flour here
3 Tablespoons coconut milk buy coconut milk here
3 Tablespoons coconut oil-melted (this is the brand I use)
¼ teaspoon sea salt
¼ teaspoon baking powder
2-3 drops liquid stevia
Using an Immersion blender, fork, or whisk, blend all ingredients together in a small bowl.
Cook on a greased (with coconut oil preferably) griddle over *medium-low heat until bubbly in the center, and cooked around the edge. I love my cast iron griddle.
Flip, and cook until set in the middle.
Enjoy with your favorite pancake topping.
*Please note that because these pancakes contain such a large amount of eggs, they need to be cooked at a lower temperature than most pancakes so that the eggs don't burn.
Serving size: 2 Calories: 308 Fat: 21g Saturated fat: 9g Unsaturated fat: 11g Carbohydrates: 19g Sugar: 4g Sodium: 427mg Fiber: 1g Protein: 12g Cholesterol: 279mg