one main thing my family has been missing since dropping wheat is pancakes. i used to make them weekly. there was even a time where i made them a couple mornings a week so we always had leftovers for the off mornings. of all breakfast foods, my love affair has always been with the pancake. i digress...
the other day i had a rare occasion where there were 18 eggs sitting on the counter from our chickens. for some reason the craving for pancakes was overwhelming and i started searching online for a recipe that used either almond or coconut flour. i found two, mashed them together, enlarged them a lot and landed on a delightful grain-free pancake. after throwing together a maple/mango/blueberry syrup, we had a lovely dinner of pancakes, fruit syrup, and fresh blueberries. normally i would serve eggs (scrambled or baked) with pancakes, but this recipe used up ALL the eggs. other coconut pancake recipes i have seen turn out cakey and thick...not how i want my pancakes. these were thin, delicate, and wonderful. they are grain-free, sugar-free, and guilt-free. enjoy!
2/3 C coconut flour
1/2 C almond flour
1 - 6.8oz box of coconut cream (or 3/4 C coconut milk)
2 T vanilla
mix everything in a blender until completely incorporated (watch for banana chunks). i had to pour off some of the batter after a little bit because as the eggs fluffed it was too much for my blender. cook like normal pancakes (i use a 1/4 C measuring cup to ensure like-sized pancakes) and serve with your choice of toppings.