Soooo about that whole tentative post schedule thing.
The past few weeks have been pretty crazy and today is the first class-free day I haven’t blocked out completely for essay-writing in a long time. Therefore, blog post. Yay!
I talk about these pancakes all the time. I was pretty much obsessed with them before I’d even made them the first time, and it just got worse after that.
They have a really unique texture – they’re dense and fluffy at the same time – and they don’t taste like your typical buttermilk pancakes, especially if you sweeten the batter. They’re delicious all in their own right, and good for you too!
Coconut Flour Pancakes
4 tbsp coconut flour
1 tsp baking powder
1-2 stevia or Truvia packets
2 tsp flaxseed meal
1 tsp vanilla extract (can add 1/2 tsp butter and/or almond extract if desired)
3 tbsp plain Greek yogurt
3 tbsp applesauce
6 tbsp liquid egg whites or 3 egg whites from whole eggs
6 tbsp almond milk (I like Silk original unsweetened)
Mix dry ingredients together well. Add liquids and let sit for a minute so that the coconut flour can absorb them, then mix again. Batter should be thick. Heat a greased skillet or griddle over medium heat and spoon batter onto surface 2 tbsp at a time. Cook over med-low heat until edges are dry and center is fluffy, 4-5 minutes. Flip and cook other side for 2-3 minutes. Stack and top however you like! My favorite topping is almond-flavored yogurt sauce made with plain Greek yogurt, almond extract, a packet of stevia, half a tablespoon of plain protein powder, and almond milk.
Too bad tomorrow is Wednesday…no pancakes till Thursday for me!