After reading David Wolfe’s chapter on coconuts in his ‘Superfoods’ book, I was inspired to do all things coconut. With the combination of coconut oil, coconut flour, coconut milk and coconut sugar in my pantry, I decided to make ‘all coconut’ pancakes.
Not surprisingly, they tasted like coconut (deeeelish), but I was extremely pleased with their structural integrity. Other pancakes I have made with white flour substitutes often fall to pieces or don’t cook well, but these were just fine!
I think this will be my new regular Saturday morning cook up. 100% clean pancakes with exceptional health benefits – and they taste unbelievable!
My next mission – coconut cookies, coconut bread (or maybe mostly coconut with a bit of banana)… I want to make all the coconut combos!
What you need:
- 2 tbs coconut oil, melted and cooled to room temp. It needs to be runny, but not hot so it won’t cook the eggs in the mixture!
- 2 eggs
- 1 tsp coconut sugar
- pinch sea salt
- 2 tbs coconut flour
- 1/3 cup coconut milk (do not use low fat)
and some excess coconut oil for cooking.
Makes 4 pancakes, approx 110 calories per pancake 9.1g fat, 2.2g carbs, 1.2g sugars, 3.7g protein.
How you do it:
- Combine all ingredients in a mixing bowl and whisk until very smooth.
- Melt the coconut oil in a hot frying pan.
- Pour 1/4 cup of the batter into the pan and cook until it starts to bubble on the top side. Then flip and cook the other side.
- Repeat!
Now – to serve these babies. I made mine the ultimate delicious balanced meal, and spread almond butter on the pancakes as a base, topped them with a whole banana, blueberries and strawberries, and then drizzled over one teaspoon of THE FOOD OF THE GODS – my new favourite discovery: coconut nectar. It tastes like butterscotch lollies! Low fructose, low GI and sweet. Is there anything coconuts can’t do?
Enjoy!
