Sometimes I feed my kids a simple bowl of cereal for breakfast, but it always comes back to bite me about an hour later. “Mama, I’m hungry!” I explain that we just had breakfast, but they insist they need a snack. It’s always like this, that is, unless we have a breakfast packed with protein and a little good fat. My kids need it to stay full and honestly, so do I. The protein and fat even play a big part in keeping our moodes more stable. Instead of experiencing a big blood sugar shift, we stay more even-steven and it’s better for all of us.
Coconut Flour is an interesting thing…sometimes a bit temperamental. It has a beautifully rich coconut aroma, while being incredibly absorbent – meaning a little goes a LONG way. So, only 3 tablespoons is required in order to produce gorgeous, fluffy pancakes.
Of course, coconut flour pancakes aren’t going to taste like Bisquick or Krustez. However, they really are a great alternative to the “real” thing.
These pancakes are perfect on their own, or read down to the end of the recipe, where you’ll find a long list of various topping to transform these pancakes into a sweet or savory dish depending on the topping you choose.
- 4 Eggs
- 3 Tablespoons Coconut Flour
- Coconut Oil, for frying
- In a large bowl whisk the eggs until smooth.
- Mix in the coconut flour and stir until well combined.
- Heat the coconut oil in a large frying pan or counter griddle.
- When hot, carefully drop tablespoons of the pancake batter onto the coconut oil.
- When set, flip and cook the other side.
- Once both sides are golden and cooked through, remove from the frying pan.
- Top with butter, peanut butter, fresh fruit, maple syrup, nuts, shredded coconut, yogurt or dried fruit.