Healthy breakfast is still on my mind. In my home I've got to keep it interesting or the troops go on protest. But weekday breakfasts are tough. (So are dinners btw, but we will talk about those soon too.) There is such a rush to get out on time and everything we do must fit into this time crunch. But no one wants to serve cereal everyday (organic or not). So if you saw two posts back I posted my chocolate chip breakfast muffins which were a huge morning hit, I kept going on this momentum and created this coconut pancake. Best part about this pancake is that I make it in my free time. Yes, that's right, not on Monday morning at 6:45am. Make it when you have time- maybe Sunday morning perhaps? At your leisure. Then put them in the freezer in a zippered bag and enjoy them during the week. A little fresh maple syrup and your kids will be hooked! P.S. This recipe can easily be doubled, so if you're already making it... I'm just saying.
Did you know what kind of health benefits coconut flour has?
1. High in fiber- it has 5 grams per tablespoon
2. Doesn't spike your blood sugar
3. Higher protein and healthy fats compared to regular wheat flour
Place your eggs, milk and oil into a bowl and whisk together.
In another bowl mix together your coconut flour, sugar, baking powder and salt.
Add your dry ingredients to your wet ingredients and whisk until you have no lumps.
Heat a pan or skillet over a medium flame and grease with a drop of your favorite oil. Using a ¼ cup size measure, scoop batter into your hot pan. Cook 3-4 minutes and then flip. You know it’s ready to flip when you start to see bubbles coming up. Then cook 1-2 minutes on the other side. Enjoy!
Yield: About 9 pancakes
These pancakes are just as delicious toasted from the freezer. To store them, just keep them in a zippered storage bag or air tight container for up to one month. Feel free to take them out one at a time and toast them for just a minute in a 350 degree oven or toaster.