It’s a new week, and time for a new recipe! And what better thing to make on a weekend morning than pancakes! I used Coconut Flour in them to keep them gluten-free and add some lovely, but subtle, coconut flavor. Plus it was burning a hole in my cupboard.
Then add: Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! 2 Tbsp Coconut Flour (or the flour of your liking; wheat, pastry, almond, rice, etc.) 2 Tbsp Coconut Oil (or another oil; grapeseed, canola, etc.), optional 1/3 c dry oats cinnamon nutmeg baking powder baking soda salt Vanilla Extract Fry Up the Pancakes, about 4 minutes on the first side, about 3 minutes on the 2nd side I used 2 Tbsp Coconut Oil to fry with Flipped Over and added 2 more Tbsp Coconut Oil And then I plated them up With Fresh Blueberries, Real Maple Syrup, and Vegan Butter I saved a couple for later Later came in like 20 minutes. Skylar wanted more! And after breakfast, I felt great! I was not sluggish nor carb-coma sleepy. Nor did I have that ohmygod, I am stuffed to the gills with heavy lead-bullets in my belly! So, I will definitely be repeating this recipe, soon! ***I want to note that these pancakes are not going to fluff up and be as light as the pancakes in a Denny’s Grand Slam Breakfast. There is no egg, and there is no wheat-gluten, so they are more dense than traditional pancakes, but we love them around here! In addition to the pancakes, we also had Fruit: Mangoes, Grapefruit, & Pineapple Do you have a favorite pancake recipe?
