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Whether or not you are on a grain-free diet, you will love these pancakes. Brian doesn't typically like the flavor of coconut, but even he loved these. The recipe is from one of my favorite grain-free cookbooks, Cooking with Coconut Oil by Elizabeth Nyland. The author blogs at GuiltyKitchen.com where she shares healthy living tips and writes about her Paleo lifestyle. Her book is beautiful and contains lots of wonderful gluten-free and grain-free recipes, including new twists on old favorites.
These pancakes are really, really good. And, what's even better, they are very filling and very nourishing. I also loved how easy they are to make. Even Little Owl can help me make them (and actually help... rather than, you know... what two year olds normally do in the kitchen...). ;) Every recipe I've tried from this book so far has been simple to make and delicious. There are a few ingredients for this recipe in particular that I didn't have on hand in my kitchen (hemp hearts and flax seeds) but they were very easy to find online or at my local health food store.
If you haven't already, I highly recommend checking out both Nyland's book, Cooking with Coconut Oil and her blog. Whether or not your family is grain-free makes no difference, you will love the recipes in this book. There are pictures for almost every recipe, too, which I find really helpful since I am a very visual person... but you don't want to look through this book when you're hungry! :)
Now, without further ado... the recipe you all came here to see:
Coconut Pancakes
from Cooking with Coconut Oil by Elizabeth Nyland
Yield: 18 pancakes
1/4 cup coconut oil, melted (where I buy)
1/4 cup nut butter (such as almond, cashew, or macadamia)
2 tbsp honey or maple syrup (optional)
4 pastured eggs
1 tbs pure vanilla extract (make your own!)
1/2 tsp apple cider vinegar
3 tbs coconut flour (where I buy)
1/2 tsp ground cinnamon
1/4 tsp sea salt
1 tsp baking powder
1 tbsp ground golden flax (I buy whole and grind my own so it's fresh)
1 tbsp hemp hearts (where to find)
3 tbsp mini chocolate chips (optional) (where to find)
Coconut oil (for frying; optional)
In a large bowl, mix the coconut oil and nut butter until smooth. Mix in honey or syrup if using.
Beat in the eggs one at a time until combined completely.
Whisk in the vanilla extract and apple cider vinegar and set aside.
In a separate bowl, mix the coconut flour, cinnamon, salt, baking powder, flax, hemp hearts, and chocolate chips, if using.
Place a nonstick or cast-iron pan on the stove and heat on medium-low (preheat it for a good few minutes). Melt the coconut oil in the pan if using. When the pan is hot, mix the wet ingredients with the dry and drop by spoonful into the pan.
Cook each pancake until bubbles form and pop. Flip pancake over and cook until done, about 2 to 3 minutes total per cake. Serve immediately or cool and freeze on baking trays.
Want to know where I buy QUALITY COCONUT products?
Feeling lucky? Enter to win a copy of Cooking with Coconut Oil below! Thanks so much to Elizabeth Nyland and her publisher for hosting this giveaway! So excited for one of you to get to own this awesome book, too! <3
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