AMAZING grain-free, paleo coconut flour pancakes served with fresh wild blueberry maple syrup!

I’m so excited because today I get to grab Tony from the airport. We have a fun couple of days prepared in Chicago, after that I’ll be going back again to Alabama with him for another week or so. He usually under no circumstances gets any moment off during the time of year so we are going to soak up some Summer season in the city.

The agenda so far consists of going to Eataly, viewing a display at Second City, watching the brand new Jurassic Park movie and of course, eating at all the delicious restaurants I picked out myself. If it had been an option, Tony would select deepdish pizza each and every time.

Another great perk of him coming home is the fact that I reach make him breakfast time AKA the best meal of the day. Becoming the romantic that I am, I always adore dealing with him to a particular breakfast. I don’t think we’ve ever had boring cereal together during our entire relationship. We’re generally always making something different. Or should I say, I’m always testing out different quality recipes on him.

The nice part? I could always count on him to help make the bacon because you know, men and their meat obsession. SMH.

The last time I baked Tony something with coconut flour inside it, he fell in love and ate half the loaf for brunch. I had been a little amazed because coconut flour includes a little an alternative texture and flavor, but certainly he appreciated it a lot.

This time around I’m planning on whipping up a batch of these coconut flour pancakes for him to try. I produced them last week and almost ate the complete recipe myself in between photoshoots. Sometimes I’m such a savage when it comes to food. No forks required. Seriously.

These coconut flour pancakes are SO SO SO good. I had to check them about 4 different times to get the most perfect and fluffy result I wanted. The trick? Adding a little nut butter to the coconut flour pancake batter for both flavor also to help bind the batter. Worked like magic. Listed below are the elements I really like in these pancakes:

Coconut flour: We used Investor Joe’s coconut flour. All coconut flours appear to be a little bit different so you may need to put in a small extra AlmondBreeze to the recipe when the batter is as well thick.

Nut butter: Since I’m not paleo, I utilized peanut butter (MY LIFE OBSESSION) but almond or cashew butter would also work!

Eggs: Most coconut flour formulas demand what appears like twelve eggs. That one only offers two!

Applesauce: Just a tiny little bit helps to keep the pancakes wonderful and moist.

Almond Breeze: I really like using their original flavor but you could also try the Coconutmilk Almondmilk to get a coconut flavor increase.

Wild Blueberries: Yes, wild blueberries will be the BEST! I recommend choosing the organic kind if that’s an option for you; this time around of year they have the most delicious flavor.

I recommend serving these with fresh organic eggs along with a side of turkey bacon. Such a great breakfast!

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Prep time:

10 mins

Cook time:

10 mins

Total period:

20 mins


¼ glass coconut flour

¼ teaspoon cooking soda

2 tablespoons your favorite natural nut butter of choice (I love peanut or almond butter)

2 eggs, slightly beaten

1/2 medium banana, mashed

For the syrup:


In large bowl whisk collectively coconut flour and baking soda; set aside. In another medium bowl, beat nut butter, eggs, honey, banana and almond milk together until smooth and well combined. Add wet substances to flour mix and mix collectively. Note: If you discover the batter is WAY too dense (nearly paste like), you can add inside a teaspoon or two of milk until it really is smooth, but nonetheless dense.

Lightly coat a large nonstick skillet or griddle with butter or coconut oil and place over medium low heat (coconut flour is sensitive to burning so medium-low heat is best). Drop about 3 tablespoons from the batter onto the skillet; you may want to work with a spoon to disseminate the batter only a tiny bit. It is important not to place a lot more than 3 tablespoons of batter at the same time; the pancakes can be really difficult to flip if they are too big, so smaller pancakes are greatest. Plus mini pancakes are lovable, duh. It’s very important to prepare until bubbles show up on top and the edges are well prepared. Flip cakes and cook until golden dark brown on underside, 2 moments. If you discover how the pancakes are browning prematurely then you need to decrease your skillet temperature a bit. Clean skillet clean and repeat with more melted butter or cooking food spray and staying batter. Makes 2 portions, 3 pancakes each.

To help make the syrup, place maple syrup and blueberries in saucepan over medium heat. Wait around until mixture begins to simmer and boil, and mix every few minutes. Once mixture starts to breakdown and blueberries cook down about 5 minutes, remove from high temperature and serve warm more than pancakes immediately.

Nutrition information will not include blueberry syrup because everyone wants topping their pancakes differently.

To make these completely paleo: Make sure to use a paleo-friendly nut butter.

Please usually do not try and sub regular flour for coconut flour; the effect will never be the same.

I really like serving these having a side of turkey bacon and eggs.


xx Kelly

I followed this formula exactly, way too dense. I ended up using yet another 3/4 cup of milk.

It’s one of those waste of time and waste of ingredients, I through the whole batch within the trash after the first 1 wouldn’t make up.

Tried to give one star, would not let me.

I tried this at the moment – a cosy rainy Saturday morning hours after my initial week (in a few months) of clean-eating and working away- really hit the location.

Fun and an easy task to help to make highly recommenced.



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