Zesty Paleo Pancakes
Sunday screams pancakes.
My dad, in his blue corduroy "Sunday shirt," flipping as many pancakes as my brother and I could squeeze down our gullets. I grew up in Vermont, so we always had ours with Grade B maple syrup, metered out of the half-gallon jug by our parents. And a pad of butter between each pancake, stacked in pillars.
When I lived in Alaska, maple syrup was imported on a barge and therefor super expensive, so we ate our pancakes with thick yogurt and local jam. Still super delicious!
Pancake eating contests were regularly followed by nap-a-thons, but that's not the case with these pancakes.
Coconut flour is almost entirely the good kind of fat and fiber, two things that trigger your stomach to say "HEY!! I'm full." So while your mouth will want to eat three zillion of these babies, your tummy will know when to stop.
Yield: 2-3 servings
Prep time: 25 minutes
- In a large bowl, whisk together the coconut flour, baking powder, and salt.
- In a medium-sized bowl, whisk together the coconut oil, syrup, eggs, almond milk, vanilla extract, and orange and lemon zests.
- Pour this mixture into the flour mixture and fold to combine, breaking up any large lumps in the batter.
- Heat a tablespoon or so of coconut oil in a large cast iron skillet or griddle over medium heat. Pour small 1/4 cupfuls into the skillet and cook until the bottom has turned golden brown, 2 minutes. Flip and cook until browned on other side. Continue cooking until all batter has been used, adding more coconut oil to the skillet as needed.
- Serve warm with maple syrup or coconut nectar.
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 3 tablespoons coconut oil, melted
- 1 tablespoon maple syrup
- 3 large eggs, at room temperature
- 1/3 cup almond milk
- 1/2 teaspoon vanilla extract
- Zest of 1 orange
- Zest of 1 lemon
- Coconut oil for frying pancakes
- Maple syrup or coconut nectar, to serve
P.S. I know all that zest seems totally crazy, but I promise it's worth it.
These are also delicious with blueberries, cranberry sauce, and almond/coconut butter.
Do you have a favorite healthy weekend brunch recipe?
Share it in the comments below.
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