If you just read my DIET blast, you know that low-carb is now my jam (it pretty much has been since starting to eat healthier in 2013)….but, I am a major comfort-food-seeker, especially when the COLD hits the pavement.
These do NOT disappoint. Pancakes to feed all, healthy, grain-free, gluten-free, dairy-free, and made with LOVE ♥.
Peanut Butter Coconut Pancakes
1/4 cup coconut flour
1 T. unsweetened peanut powder (I use this brand)
2 large eggs
1/4 cup egg whites
2-3 T. unsweetened almond milk
1/4 tsp baking powder
dash sea salt
1 T. flax seeds
- Whisk liquid ingredients in a bowl until combined. Add dry ingredients, adding flax last.
- Using 1/4 measuring cup, scoop and cook in a medium-heated pan, turning when browned (approximately 20-30 seconds).
- Serve immediately. Top with raw coconut butter, ghee, chia seeds, or if you prefer syrups and sweeteners–honey or maple syrup. (Makes 4 individual pancakes)
These pancakes were surprisingly fluffy, very similar to traditional wheat-flour pancakes. I created this recipe off the top of my head this morning, but if you are noticing the batter seems too thick, add a little more liquid. It will thin out, easily.
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