My family and I love pancakes, but I try to stay away from wheat as much as possible. I have experimented with lots of alternative flours and have found that coconut flour works very well and tastes great. These pancakes come out super moist and spongy (in a good way!!). While you could easily mix these up in a bowl, I find that the blender is perfect for getting the smooth batter consistency you are looking for. Additionally, it makes it easy to pour out perfect little pancakes onto the griddle. Hope you’ll give my Blender Pancakes a try and let me know what you think. Also, don’t forget to tag @LivLight_ and #LivLight in all your food pics! P.s. I find that these freeze very well for a quick weekday breakfast. To do so, allow pancakes to cool entirely and place in ziplock bags for future use.
Ingredients:
- 1/2 cup coconut flour
- 2/3 cup nut milk of your choice (I use unsweetened almond)
- 6 large eggs
- 6 tbsp coconut oil
- 2 tbsp honey
- 1 tsp baking powder
- 1/8 tsp of salt
- 1 tsp vanilla extract
Toppings or Mix-In’s (optional)
- mini chocolate chips (I use Enjoy Life Brand)
- fresh berries
- banana (sliced or cut in hearts!)
- almond Butter (I love Solstice Canyon Aztec Chocolate)
- unsweetened shredded coconut
- 1 tbsp dark chocolate chia seeds (I use Salbia)
Directions:
Place all ingredients in a high-speed blender and whiz until very smooth. Gently fold in optional mix-in’s. Heat skillet to medium-low heat and spray with cooking spray (I like Chosen Foods Avocado oil) or coat with coconut oil. Pour batter in pancake size of your choice and cook until the bottom is golden brown. Flip and cook the other side until also golden brown. Top with optional toppings of your choice!