A Freezer Staple: Coconut Pancakes

I have never liked pancakes.  Unless they were made in Canada . . . with blueberries . . . and fried in lots of butter.

Then, a mysterious thing happened.  Not really all that mysterious.  My MIL gave my husband a cookbook that contained a recipe for Cabin Pancakes.

They were made with whole wheat flour, minimally soaked oats, and buttermilk.

I was happy to discover that pancakes didn’t have to resemble a white sponge that disintegrated into my mouth like cotton candy.  They could be hearty . . . a meal.

Substantial.

And when I realized you can actually eat REAL maple syrup . . . well, I was hooked.  Once my taste buds met Grade B maple syrup, I became its biggest fan.

However, due to making some dietary changes . . . I’ve been introduced to perhaps a pancake that rivals the infamous cabin pancake.  And my tummy doesn’t rumble for hours after eating . . . bonus.

 

 

We now eat Coconut Pancakes.  I think they really should be called Egg Pancakes with a tiny bit of coconut flour.

I heart them in loads of coconut oil.  Then they are fat and crispy.

 

 

However, if you like pancakes to resemble the nutrition-less pancakes (in looks only) . . . use minimal oil.

 

 

Now I must admit . . . I sometimes have some help.  My mom often makes us a stack of coconut pancakes.  It is such a blessing!  So when Nana comes-a-knockin’ with some pancakes, I store them in my freezer . . . an easy place for the kids to grab them from if they want to make their own breakfast.

 

 

To store pancakes, once cooled place wax paper or parchment paper between each pancake.

 

 

I typically place 3 pancakes per person in a gallon zip lock bag . . . so for us . . . at least 12 pancakes per bag for the kids.

 

Coconut Pancakes

Ingredients

• 8 eggs
• 1/2 cup coconut flour
• 1 tablespoon honey
• 1/2 cup yogurt, apple sauce, or coconut milk
• coconut oil, butter, or ghee for frying

Directions

•  I like throwing everything into my Vita Mix.  I often briefly blend the ingredients and then let them sit in the container for approximately 5 minutes.   This way the coconut flour gets thoroughly mixed in, eliminating  those pesky lumps.  Then blend again until smooth.

 

• Put a glob of fat (you know . . . coconut oil or butter) into your skillet and melt over medium heat.
• When surface is sufficiently hot, pour approximately a tablespoon of batter for each pancake.  I think my pancakes are actually 1/4 cup of batter.

• Allow it to cook until golden brown, 1-2 minutes on each side. (Normally I use stainless steel pans.)
• Top with yogurt, fruit, coconut flakes, maple syrup, peanut butter . . . or any other yummy!

 By the way, pancakes make for a great dinner!