Coconut Flour Pancakes with Almond Butter & Chia Frosting

11 Sep

What’s tall, handsome & pairs perfectly with your pumpkin coffee, now that pumpkin-related items are seasonally acceptable?

Oh yeah. Pancakes.

I know what you’re thinking. Too good to be true. Anytime breakfast looks this good, it’s got to be packed to the tippy top with guilt-inducing ingredients.  Just like that tall & handsome guy Mom warned us to stay away from in high school due to his nasty reputation.  After all, words like “pancake” and “frosting” don’t exactly shout “healthy” from the rooftops.

But did I mention “gluten free” and, perhaps even more curious, “grain free”?

Curiosity piqued. Stack ’em up!

What is Coconut Flour? 

This enchanted baking dust is actually not a flour at all – it’s made from the leftovers of coconut milk. Some call it “coconut residue” that has been ground into a fine powder.  Magical!

Why do I care?

In addition to serving as an alternative for those seeking a gluten free diet, coconut flour also lends itself well to those who are looking to curb their carb intake. This has been a personal endeavor of mine over the past few months of my life as I learn more and more that my body simply does not respond well to a grain-dense diet. I don’t miss sandwiches terribly and I turned my back on pasta without saying “Ciao”, but sometimes, I find myself daydreaming of a greasy spoon pancake on a Sunday morning.

If I haven’t turned you into a coconut flour convert yet, consider this: the stuff is packed with gut-stuffing fiber (seriously, 6g for 2 tablespoons), meaning you fill up quick and stay that way for a while. I attempted 4 small pancakes and couldn’t finish them.

And because I know you’re thinking it – no, the coconut flour does not maim your baked goods with the stench or taste of coconut. This comes from the girl who downs coconut water like its going out of style so I’m probably not the most super objective ever, but I really challenged myself to be honest here.

Verdict? There’s no shame in coconut flour – suddenly “pancakes” and “wearing pants without an elastic waistband” can fit comfortably into the same sentence.

I told you there was magic involved.

{Makes 8 small pancakes, 2-3 servings}

1/2 C. coconut flour
4 eggs
1 C. milk (I used unsweetened vanilla almond)
1 tsp baking soda
2 tsp vanilla extract
pinch stevia
pinch sea salt

For the frosting:
2-3 TBSP ground chia seeds
3-4 TBSP almond butter
enough water to make liquidy, ~2 TBSP

In a small bowl, whisk eggs for a couple of minutes, until frothy. Add milk, vanilla & stevia. Pre-heat griddle to medium heat.

In a medium bowl, mix flour, baking soda and salt; mix well. Stir in wet ingredients until incorporated into dry ingredients.

Spray the griddler and ladle a few spoonfuls of batter on for each pancake, flattening with the back of a spoon or spatula. Cook for a few minutes on each side before flipping, letting the bottoms begin to brown.

In a small bowl or cup, mix chia seeds, almond butter and water vigorously until the ingredients reach a frosting-like consistency. Add a pinch of stevia for extra sweetness.

When pancakes are golden, highly appetizing circular orbs of temptation, frost the tops of each and stack.

Challenge yourself to a pancake eating contest. Win.

{Sources: The Nourishing Gourmet, Mercola.com, Nourishing Days}

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2 Responses to “Coconut Flour Pancakes with Almond Butter & Chia Frosting”

  1. Annie Truax September 11, 2012 at 2:31 pm #

    Cannot WAIT for you to make me some breakfast in bed next weekend! Guess I should have mentioned that is the only accepted form of payment at Hotel Annie…

  2. MeganAg September 11, 2012 at 3:22 pm #

    Ok, mouth is officially watering…

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