Pancakes? I thought this was a health site! Of course, there are healthy alternatives for even the most amazing foods. At least in my opinion, pancakes are crucial.
I grew up among non-culinary people who tried making some very bizarre attempts at healthy pancakes, but this recipe sounds more than promising – especially compared to the oat, soy nut, and egg white bricks that I experienced. In no way were those designed for the taste buds… but pancakes were meant to be delicious, and this organic recipe meets the criteria!
To be healthy never means that you have to sacrifice quality or flavor, and these coconut and almond flour pancakes give you free reign to get creative and make some amazing flapjacks with numerous health benefits.
Coconut flour is exactly as it sounds: made from the meat of a coconut, finely ground and defatted. It is organic, and has the consistency of wheat flour. Low in carbohydrates (even lower net carbs than soy flour), it is easily digestible, gluten-free, hypoallergenic, and contains both fiber and protein. Coconut flour also has more than twice the fiber content of wheat flour at 61 percent. It can also help lower your cholesterol levels.
These pancakes also use almond flour, which contains protein, vitamin E, calcium, fiber, magnesium, and copper, and is also lower in carbohydrates than most other flours. Not to say that anyone should be scared away from carbs, but they do occur so often in common food that a gluten-free meal is often a nice balance. The most common brand you’ll find of both flours is Bob’s Red Mill, which is excellent.
Here is a recipe for four servings of coconut almond pancakes. Feel free to modify to your liking!
What You Need
1/2 cup almond flour
1/2 cup coconut flour
2 teaspoons raw honey
1 cup organic milk or almond milk
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons oil (coconut and olive are recommended) or unsalted butter (melted)
Optional spices: cloves, cinnamon.
Toppings: Agave nectar or raw honey, berries of your choice, and any other fruit you’d like to include.
How to Prepare
- Whisk together flour, honey, salt, baking powder and spices in a small bowl.
- Mix milk, oil or butter, vanilla extract and eggs separately. Combine with dry ingredients and whisk to blended smoothness.
- Warm a nonstick frying pan on a low heat setting. Fold a sheet of paper towel in half, dip in oil, and lightly prime the pan.
- Scoop out 2 tablespoons of batter with a spoon for each pancake into the pan, and smooth with the back of the spoon.
- Add fruit, flip, and repeat!
- Plate pancakes and top with fruit and agave or honey.
1. My Organic Recipes. Coconut Almond Pancakes.
2. Image: artistta.blogspot.com