I have a new favorite breakfast….
Can I just throw in a little something about The Bachelor? When I mentioned that I was watching last week, SEVERAL of you mentioned that you were watching too, so I just thought I’d see what you all thought of this week’s episode. I gotta say…Chris is definitely playing by his own rules, and I feel like Chris Harrison mentioning to the ladies “there are no rules…” is just asking for drama! But, that’s why we all keep watching, right?
Now, onto these pancakes.
I have been doing really well with the whole low FODMAP thing so far. I am trying a variety of foods and spices and most of my mornings start with eggs of some sort. For the time being, I have taken a break from my beloved morning bowl of oatmeal because there are a medium amount of FODMAPs in the oats.
Eggs are great in the morning, but I was getting a little bored and craving something a little sweet. I started to play around with some coconut flour and these pancakes were born!
These have seriously been my go-to. I just throw the ingredients in a protein shaker bottle, cook them in a pan and they are ready to go! A couple of times I doubled the recipe so I had extra pancakes on hand for snacks and for a morning when I was short on time and they were perfect.
These pancakes are low FODMAP friendly, paleo, gluten-free, and grain-free but I promise they are filling, slightly sweet and very tasty. Typically, I serve mine topped with a bit of banana, blueberries, and strawberries. The berries add just enough sweetness and the flavors pair great with the pancakes.
If you are new to using coconut flour, these do not taste coconutty. (Brian does not like coconut, but he loves coconut flour pancakes!) They don’t taste like traditional pancakes, but the flavor is very neutral and great for pairing with maple syrup and other traditional pancake toppings if you wish.
Here is the recipe if you want to try them out!
Coconut Flour Pancakes (grain-free)
Yields: 1 serving (2 pancakes)
- 1/2 banana, mashed (ripe bananas work best!)
- 1 Tbsp coconut milk
- 1 egg
- 1 egg white
- 3 Tbsp coconut flour
- dash of cinnamon and nutmeg
- **You may need to add a little water to thin out the batter. For me, it depends on the day, but I start by adding 1 Tbsp of water if the batter is too thick, mix it in and then go from there.
- Grease skillet with coconut oil (or use coconut oil cooking spray) and heat to medium high heat.
- Combine the banana and the coconut milk in a shaker bottle**. Seal and shake until thoroughly mixed.
- Add the egg, egg white, coconut flour, cinnamon and nutmeg. Seal and shake the bottle again until the mixture is totally combined. You may need to scrape the sides and bottom with a spoon to make sure everything is mixed because the coconut flour makes the mixture very thick.
- Pour half of the mixture onto the heated skillet cook for 1-2 minutes or until you notice the edges of the pancake beginning to dry out.
- Flip the pancake and cook on the opposite side for 1-2 minutes.
- Pour the remaining batter into the pan and cook in the same manner.
- Serve with your favorite toppings (I love bananas, blueberries, and strawberries) and enjoy!
*You can easily double this recipe to make two servings.
**If you don’t have a shaker bottle, you can simply mash the banana and coconut milk together in a large bowl and combine the ingredients by stirring with a spatula or spoon.
Please note that coconut flour has not been tested for FODMAP content. Please listen to your own body and eat the foods that make you feel the best.
I’ll be back later with fun stuff from The Dailey Method!
Question of the Morning:
- What’s your go-to morning meal?