Peanut Butter Coconut Pancakes

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

  1. Whisk liquid ingredients in a bowl until combined.  Add dry ingredients, adding flax last.
  2. Using 1/4 measuring cup, scoop and cook in a medium-heated pan, turning when browned (approximately 20-30 seconds).
  3. 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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