And, with that, Sunday brunch vibes just got REALLY clear.
Here is the truth, I am not a fan of the fads that come and go.
Eat. Real. Food.
The genesis of this recipe came from wanting to enjoy my Sunday morning breakfast with ingredients that are low-inflammation and helpful for my body’s immune system. Coconut everything provides a great option for fat, fiber, and keeping me full. Cacao smells divine, and, for me, the sensory-aspect of eating has JUST as much to do with how it smells as how it tastes. I want you to really consider this idea for yourself. Taste is a sensory experience, and it requires us to slow down and actually savor our food. I challenge you to try this….slow down, smell and take in what it is you are eating.
Be easy like a Sunday morning. Be like these pancakes!!
Coconut Cacao Griddle Cakes (makes 4 individual cakes/2 servings)
4 large eggs
2 T unsweetened almond milk
4-6 T coconut flour (I ordered mine through Thrive, here – you can save $25 on first order!!)
1/4 t baking powder
1/4 t cinnamon
pinch pink salt
Blend these ingredients together in small blender until smooth. If consistency is too runny, add more coconut flour until the consistency is closer to traditional pancake batter. Place skillet over medium heat, add 1 tsp coconut oil or spray of olive oil to prevent sticking.
1 tsp coconut oil (for pan)
1-2 T ground cacao nibs (I used these (click here), which doubles as a drinking chocolate!!)
1 T whole flax seeds
- This point is up to you, you can either mix in these toppings, or save them for actual topping of cakes once the batter is in the pan. ( I did both, but preferred mixed in)
- Spread approximately 1/4 cup of batter into ready pan, smooth into larger cake if the batter does not spread (you can add more almond milk 1 tsp at a time to thin).
- Let cake start to bubble, just like you would with traditional pancakes. Flip when you can slide spatula under. ***see note below for best practice
- Continue cooking on opposite side and remove from pan. Repeat with remaining batter.
- NOTE: making anything without the traditional ingredients (wheat flour, sugar, etc.) often leaves a little guess work and patience. In order to make griddle cakes that LOOK like traditional pancakes, you will want to have lower heat, time, and extra patience. If the cake will not release from pan, turn down heat, add another bit of fat for nonstick, and breathe. Even if these do not turn out beautiful, they taste delicious.
I ended up eating only half of these for breakfast, as they are very calorie-dense and filling. You can top these however you would like, but I opted for a little melted coconut cream, sliced strawberries, and more cacao.
This is a beautiful breakfast to make for anyone to enjoy, but especially if you have food sensitivities and battle autoimmune issues. Grains and dairy are immeasurably hard on my immune system and trigger a lot of joint pain, so I love that alternatives exist to allow me to still enjoy something that is very similar to the original with far less sugar, processed ingredients, and inflammatory properties!!
Thanks for stopping by!! I hope you find these to be filling and satisfying!!
If you would like to learn more about my current nutrition style, drop some more information below, or click here to check it out!!