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I’ve had one pancake recipe for a long time and I’ve never had any complaints about it. It’s so simple and quick, usually ending up in a satisfying breakfast that even kids can get behind. It makes me so happy to see you post pictures of them and tell me about how you make them for you family all the time. Seriously, legit joy. Still, I really wanted to figure out a recipe that was more of a traditional pancake, no banana, no almond butter. Just a plain old pancake. As always, I really wanted to make it so it could also be adjusted for the Whole Life Challenge. That means no sugar. Another big thing for me is not using almond four. I really don’t like to use it very often. I don’t like the idea of eating mounds of ground up nuts. Coconut flour can be tricky though. Too little and things fall apart, too much and the flour absorbs everything becoming a caked mess.

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These blueberry pancakes didn’t work out so great…

I got it right a while back using honey. They were delicious and fluffy and perfect. The next week, I tried subbing in apple sauce. Disaster. Finally, this morning, I used my trusty date puree and it worked like a charm.  What you use for sweetness is your call: honey is wonderful and adds a beautiful floral sweetness, but the dates add just enough of that caramelly tastiness while keeping is acceptable for anyone (all levels) rocking the WLC.  The only problem is that I decided to make these the third test round when I was alone on Saturday morning. It’s way too easy to keep eating these when no one else is eating them with you. Just munching away for “research”.

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Ingredients
(Makes 20-25 pancakes)

5 eggs
3/4 cups coconut milk (I use Trader Joes Light since there are no additives)
1/4 cup melted butter (plus extra butter/coconut oil for greasing the pan)
1 tsp vanilla (optional)
1/4 cup date puree or honey
1/2 cup coconut flour (I use Red Mill or Trader Joes brand. I used ‘Let’s Do Organic’ Once and it sucked.)
1 tsp baking soda
1 tbsp baking powder
splash apple cider vinegar
pinch sea salt

1. Into a blender add eggs, coconut milk, butter, vanilla, and dates (or honey). Blitz for a minute or so to get it very well blended and lots of air incorporated.

2. Now add the coconut flour, baking soda, baking powder, salt and vinegar and blend for another 30 seconds or so until everything is very well blended.

3. Heat a large skillet or griddle over medium heat. You don’t want it so hot that the butter sizzles or browns when you add it in, just melts easily and maybe foams a bit. Go ahead and add whatever oil (butter/coconut) you’re using.

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4. Drop your pancakes in 1/4 cup (ish) dollops. I find that 3-4″ in diameter works best. Now cover the pan. This step is a critical one. It allows the batter to cook through without burning the bottom. Let cook for 2-3 minted, until you see little bubbles form on the top (just like standard pancakes). Flip and cook for an additional minute.

5. Top with coconut butter, or maple syrup, or berries, or chocolate, or coconut cream, whatever the hell you want, make breakfast sliders, go crazy! Just enjoy them! Take pics and #EatDrinkWOD so I can see what you’ve come up with!

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If you’re tracking macros:

Per 3″ pancake (roughly):

Carb 3g
Protein 2g
Fat 4g