Growing up, Sunday mornings featured bagels and cream cheese and Saturday mornings were blueberry or chocolate chip pancakes courtesy of the Aunt Jemima mix. A typical and delicious weekend. Well the college dining hall pancakes were kinda gross so I switched to Lucky Charms. Was I kinda addicted to sugar? Oh yes. Then I started trying to be healthier so I swore off pancakes entirely. That is until I discovered there were “healthy ways” to make pancakes. Cue protein pancake and all other pancake addiction/obsession and recipe creation: the good ole’ classic protein pancakes, the “add-carrots-to-your-pancakes-and-call-it-a-cake” creation, the chocolate pancakes, and the banana and egg pancake. Yup, I’ve accumulated a few pancake recipes and tried a billion more.
Don’t get me wrong: I LOVE pancakes! Like my favorite chocolate chip pancakes from the Paramount or face-planting into a stack of post-race pancakes… so delish. But my daily pancake cravings have turned into weekly or even monthly desires. While delicious, a stack of ‘cakes doesn’t usually feel like the right kind of fuel. But when a craving hits? Well, I’ve been working on a nutritious pancake recipe for awhile and it’s finally ready to share.
My criteria: full of nutrient-dense, real food (obvs) and fluffy. Pancakes need to be fluffy. This is a fact. You just need to cut into a thick ‘cake and it be fluffy. It just needs to happen. I love my grain-free coconut banana pancake but not gonna lie to ya: it’s not fluffy. And it’s also not super filling. But I don’t want to bad mouth the recipe – it’s still a good one (you just might need to double it hah).
These pancakes are totally full of nutrient-dense (aka satisfying) real food: two eggs for a boost of protein; almond and coconut flour for healthy fats and carbs; apple sauce and vanilla for just enough sweetness and delicious flavor.
Even better than all the goodness? They’re fluffy. Yup. Thick and fluffy – just like Aunt Jemima’s mix. Kidding. Not about the thick and fluffy part but about Aunt Jemima.
Enjoy on their own, with some real (Canadian) maple syrup or my fave way: a generous shmear of raspberry jam. Perfect for a weekend morning – or any morning.
Easy Peasy Grain Free Pancakes
Ingredients (Makes 4 pancakes – 1 serving)
- 1/4 cup almond flour
- 2 tbsp. coconut flour
- 1/2 tsp. baking powder
- 2 eggs
- 1/3 cup unsweetened apple sauce
- 1/2 tsp. vanilla extract
- 1 tsp. coconut oil – for frying
1. In a medium bowl, combine almond flour, coconut flour and baking powder. Set aside.
2. Next, in a small bowl, whisk together eggs, apple sauce and vanilla until combined. Set aside.
3. Add the coconut oil to a large pan and heat to low.
4. While the pan is heating up, add the egg mixture to the flour mixture and mix to fully combine.
5. Once the pan is hot, drop four 1/4 cup measures of batter into the pan.
6. Let cook for about 4 minutes on the first side (small bubbles will start to form along the outside of the pancake) before flipping to the opposite side.
7. Cook on the second side for 3 minutes.
8. Serve and enjoy!
Questions of the day…
What’s your favorite pancake topping? Did you have any food traditions growing up?
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