Pancakes

PANCAKES

Anyone who knows me, knows my love of pancakes. Whether they’re a classic fluffy stack with maple syrup poured over them, a lemon and sugar crepe, or a healthier buckwheat and/or coconut flour stack topped with berries I can’t get enough! Lately I’ve been leaning towards using buckwheat and coconut flours. They’re guilt free, and keep you full until lunchtime.

Buckwheat and coconut flour pancakes:

½ cup buckwheat flour

½ cup coconut flour

½ teaspoon vanilla

½ teaspoon baking powder

1 teaspoon cinnamon(optional)

1 teaspoon natural sweetener (honey or agave)

2 eggs beaten

1 ½ cups your choice of milk (oat, almond, regular…)

Optional: chia seeds, cacao nibs, cacao powder, or a scoop of protein powder

Whisk dry ingredients together. In a separate bowl, whisk wet ingredients. Pour wet into dry and mix well (there will still be a lump or two but that’s okay!). Heat a non-stick pan with a tablespoon of coconut oil. Ladle batter onto skillet( Only fill ladle up about half way). Let cook for about 2 minutes on each side, or until bubbles start to pop. Pile high on

Buckwheat and coconut flour pancakes, topped with coconut cream, strawberry compote, and  fresh blueberries!
Buckwheat and coconut flour pancakes, topped with coconut cream, strawberry compote, and fresh blueberries!

a plate with your choice of agave nectar, coconut cream, and berries.

 

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