One thing that doesn't get me going in the morning is grains: give me flour, cereal, a cookie...and I can just go back to bed. Don't bother waking me up because I will be cranky anyways!
I find that most of my clients who don't do great on grains in the morning, find that coconut flour satisfies a lot of their cravings for a pancake or waffle type breakfast, so I decided to share my favorite coconut pancake with you.
This pancake recipe uses coconut flour and almond meal, which both give great texture and accompany my favorite eggs in a one of a kind way. To add an extra benefit, they are cooked in coconut oil - rich in MCTs - those fats that can be readily used for energy and that will supply you with the fuel you need for your workout or stressful meeting.
To make two large pancakes, you need:
2 tbsp coconut flour
2 tbsp almond meal
1-2 tbsp milk (depending on type of coconut flour)
1 tbsp coconut oil
honey to top
In a bowl, mix all ingredients. Heat a skillet over medium heat and heat 1/2 of the coconut oil ( you will need the rest for the second pancake). If your batter looks too thick, use 2 tbsp milk instead of 1. Coconut flours vary in how they absorb liquid and so you may need less or more. Pour half the batter in the middle of a pan and flip when you see that the sides of your pancake are golden brown. Set aside and melt the rest of the coconut oil. You are ready for your second pancake.
I love to top these with honey, but feel free to use a topping of your choice, experimenting with cream cheeses, ricotta or even cooked fruit!