Coconut flour pancakes

I am well aware that I have posted multiple pancake recipes at this point. Perhaps you're catching onto my love of these dense, yet fluffy, sweet and inner child pleasing pillows of heaven.

I recently discovered coconut flour so I decided to give it a go on my favourite breakfast item. I can tell you it was a success! The coconut flour has a certain graininess or perhaps better explained as a rougher texture than regular flour. However it brings lots of moisture and fluffiness in place of the denseness other flours can give. The great thing is it's gluten free and full of good nutrients (to read more on nutrients see my post on zucchini bread).

Ingredients for 4 pancakes:

2 eggs
2 dl coconut flour
1,5 dl oat flour
pinch of salt
1,5 tsp baking powder
2,5-3 dl oat/nut/soy/dairy milk
1 tbsp coconut oil, melted

optional - 1/2 tsp cinnamon or cardamon or zest of lemon or lime (perhaps even orange could be nice)

1. Begin with mixing the milk and eggs till combined
2. Mix the dry ingredients in a separate bowl and add to the milk egg mix. 
3. Heat pan and melt the coconut oil, add to the batter. Keep the pan and the left over coconut oil and when you know the pan is hot, but not searing hot, using a soup ladle or dl cup scoop out enough for each pancake into the pan. Make sure there is room for the pancake to ooze a little to each side. Turn down the heat. Allow to cook on the first side for approx. 2-3 minutes, then flip and allow for the same time on the other side. If you touch the middle of the pancake it should feel bouncy, if not allow to cook further on a low heat. 

Serve the pancakes with your choice of berries and or fruits, maple syrup or honey, nuts or seeds. My favourite always remains slices of banana, blueberries and or raspberries and toasted walnuts topped with a good splash of maple syrup. 

Breakfast indulgence, Banana chia pancakes

I love to indulge on Sunday's. Pancakes are a favourite breakfast item. I have posted a recipe for fluffy (gluten free) pancakes previously, which is still a favorite, but requires several steps and is a bit time consuming to prep. These pancakes are not fluffy, they are deliciously dense and heavy due to the use of bananas. This recipe was inspired by a similar one on the blog 'Healthy breakfast Club, I have just added my own twist.

I am in a total pancake mode at the moment, and have been experimenting with various versions. This recipe is flexible on the flour you use, you can exchange the oat flor for spelt (I would suggest, half whole wheat and half white) almond flour, quinoa flour. 

Here is what you need to make 6 pancakes. Believe me 3 is enough for a person of big appetite. 

If you don't like banana in your batter you can skip it!

2 very ripe banana's (or 2 dl yoghurt, I like to use sheep)

3 dl oat flour* (can be exchanged for other flours)

1,5 tsp baking powder

pinch of salt 

1 tbsp coconut sugar 

zest from half a lemon

2 eggs

2 tbsp coconut oil 

1-2 tbsp chia seeds

1. Melt the coconut oil in the pan you plan to fry the pancakes in. 
2. In a bowl mix all the dry ingredients. 
3. In a blender mix the bananas, add the melted coconut oil, leaving the pan with a little fat over to fry in. 
4. Now mix the wet with the dry ingredients. 
5. Heat then pan and about half a dl of mix to the pan. If you have a large enough pan you should be able to fry off several in one pan. The first pancakes always take the longest, have patience. You want to flip them over once you see they give off a bubble on the surface. This takes between 204minutes for the first batch, this time shortens once the pan has really heated up. 

Enjoy the pancakes with maple syrup, berries and roasted walnuts and/ or hazelnuts.