Breakfast

Almond-Applesauce Pancakes (my own recipe):

  • 1 c almond flour
  • 1 tsp baking powder
  • sprinkle of cinnamon
  • 1.25 c unsweetened applesauce
  • 2 tsp vanilla
  • 1 tbsp maple syrup or honey
  • 1 egg
  1. Preheat griddle/pan. Mix dry ingredients together.
  2. In a separate bowl, beat egg then add the rest of the wet ingredients.
  3. Pour wet ingredient into dry and stir until combined.
  4. Grease griddle/pan with coconut oil or butter and spoon onto hot pan.  Spread out batter a bit with the back of the spoon.  Cook until golden brown then gently flip (and I mean gently – without the gluten holding them together these tend to be a little on the fragile side but well worth the extra care required).  Enjoy with maple syrup!

Coconut Flour Pancakes (slight modifications from the original by Nourishing Days)

  • 4 eggs, room temperature
  • 1.5 c coconut milk (original recipe called for 1 c but I like a thinner batter)
  • 3 tsp vanilla extract (original recipe was 2 tsp – again personal preference)
  • 1 tbsp honey
  • 0.5 c coconut flour
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • coconut oil or butter for the pan
  1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey.
  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. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
  4. Serve hot with butter, coconut oil, honey, syrup, or fruit.

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A journal of eating clean and living healthy

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