Astounding grain-gluten free kinder cheesecake, paleo coconut flour pancakes served with fresh crazy blueberry maple syrup!
I’m so excited because today We get to pick up Tony from the airport. We have a fun few days prepared in Chicago, after that I’ll be going back to Alabama with him for another about a week. He usually never gets any moment off through the time of year so we are going to soak up some Summer months in the town.
The agenda so far consists of going to Eataly, viewing a display at Second City, watching the new Jurassic Recreation area movie and undoubtedly, eating at all the delicious restaurants I chosen myself. If it had been a choice, Tony would choose deep dish pizza each and every time.
Another great perk of him coming home is that I reach make him breakfast time AKA the very best meal of the day. Being the romantic that I am, I usually adore treating him to a special breakfast. I don’t think we’ve ever endured boring cereal together during our whole relationship. We’re generally always making something different. Or should I say, I’m often trying out different dishes on him.
The nice part? I could always depend on him to make the bacon because you understand, men and their meat obsession. SMH.
The last time I baked Tony something with coconut flour within it, he fell in like and ate half the loaf for brunch. I used to be a little surprised because coconut flour includes a little another texture and taste, but certainly he enjoyed it quite a bit.
This time I’m thinking about whipping up a batch of these coconut flour pancakes for him to try. I produced them the other day and nearly ate the entire recipe myself among photoshoots. Sometimes I’m this kind of savage with regards to food. No forks needed. Seriously.
These coconut flour pancakes are SO SO So excellent. I had to check them about 4 differing times to get the ideal and fluffy result I was looking for. The secret? Adding just a little nut butter towards the coconut flour pancake batter for both flavor also to help bind the batter. Worked like magic. Listed below are the ingredients 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 add a little extra AlmondBreeze to the recipe when the batter is as well thick.
Nut butter: Since I’m not paleo, I used peanut butter (MY LIFE OBSESSION) but almond or cashew butter would also work!
Eggs: Most coconut flour quality recipes call for what appears like a dozen eggs. That one only offers two!
Applesauce: Only a tiny little bit keeps the pancakes wonderful and moist.
Almond Breeze: I love using their initial flavor nevertheless, you could also try the Coconutmilk Almondmilk for the coconut flavor increase.
Wild Blueberries: Yes, crazy blueberries will be the BEST! I would recommend choosing the organic kind if that’s an option for you personally; this time of year they have probably the most delicious flavor.
I recommend serving these with new organic eggs along with a side of turkey bacon. Such an excellent breakfast!
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¼ glass coconut flour
¼ teaspoon cooking soda
2 tablespoons your preferred natural nut butter of preference (I love peanut or almond butter)
2 eggs, slightly beaten
1/2 medium banana, mashed
For the syrup:
In large dish whisk together coconut flour and baking soda; reserve. In another medium bowl, defeat nut butter, eggs, honey, banana and almond milk together until even and well combined. Add wet substances to flour mix and mix together. Note: If you discover the fact that batter is WAY too solid (almost paste like), you can add in a teaspoon or two of dairy until it is smooth, but nonetheless solid.
Lightly coat a large non-stick skillet or griddle with butter or coconut oil and place more than medium low heat (coconut flour is sensitive to burning therefore medium-low heat is best). Drop about 3 tablespoons of the batter onto the skillet; you may need to use a spoon to disseminate the batter just a small bit. It is important not to place a lot more than 3 tablespoons of batter at the same time; the pancakes could be hard to flip if they’re too large, so smaller pancakes are greatest. Plus mini pancakes are lovable, duh. It is rather important to cook until bubbles show up on top as well as the edges are well prepared. Turn cakes and cook until golden brown on underside, 2 moments. If you discover that the pancakes are browning prematurely then you have to decrease your skillet high temperature a little. Clean skillet clean and repeat with an increase of melted butter or cooking spray and remaining batter. Makes 2 servings, 3 pancakes each.
To make the syrup, place maple syrup and blueberries in saucepan over medium heat. Wait until mixture starts to simmer and boil, and stir every few minutes. Once mixture begins to breakdown and blueberries cook down about five minutes, remove from temperature and serve warm more than pancakes immediately.
Nutrition information will not include blueberry syrup because everyone likes topping their pancakes differently.
To make these completely paleo: Make sure to use a paleo-friendly nut butter.
Please do not try to sub regular flour for coconut flour; the result will not be the same.
I really like serving these with a side of turkey bacon and eggs.
I actually followed this formula exactly, way too thick. I finished up using an additional 3/4 glass of milk.
It’s one particular waste of period and waste materials of ingredients, I actually through the entire batch within the trash following the first a single wouldn’t make up.
Tried to provide one star, wouldn’t normally let me.
I actually tried this at the moment – a cosy rainy Saturday morning hours after my 1st week (in weeks) of clean-eating and working away- really hit the location.
Fun and easy to help to make highly recommenced.