Coconut pancakes for one – (or two..!)
Happy Weekend to you! I love waking up on a Saturday morning and having the time to make myself the perfect breakfast, what ever that will be, scrambled eggs, homemade muesli and curd, bacon and avocado sandwiches, baked peppers etc.. there are so many delicious things I love to have for breakfast, one of them includes pancakes….. delicious coconut pancakes!
When I decided to cut back on my white carbs, I was always saddest about saying goodbye to pancakes, I’ve tried a few different ones, buckwheat – which is ok for savoury, and have tried a few coconut pancakes, a lot of them were quite eggy and not quite right… I came across a banana and blueberry pancake made with almond flour and have been eaten them ever since, until….the other week, I came across coconut flour in the supermarket! About time this lovely tropical country, which has an abundance of coconuts sells flour I thought! Although I have worked out how to make my own coconut flour, it’s so much easier when it’s ready made!! I fancied re-looking at the coconut flour pancake idea, a less eggy one this time and came across a ‘puffy’ pancake recipe. My next hurdle was although I have a deep love for pancakes my husband can take or leave them! Shocking really! A lot of the recipes I found are for two, or even four and not easy to half (so three eggs for two portions) So I played around a bit – terrible time having to keep making pancakes every weekend – to perfect the recipe for one, which of course can be doubled for two on the occasions my husband does fancy some pancakes.
I’ve been eating them not only for breakfast but also when I have a twang for a treat! I highly recommend you serve them with cream and fruit. I love cream and think it adds deliciousness to any dish and this one is certainly not excluded!!
Coconut Pancakes for One (double for two!)
1/2 teaspoon of honey
2 tablespoons coconut oil
2 tablespoons milk
pinch ground vanilla
1/2 tsp baking powder
2 tablespoons of coconut flour
nob of butter and tablespoon of coconut oil for frying
Into a bowl, crack the egg and add the honey, coconut oil, milk, salt, vanilla, and mix. Get the frying pan on a medium heat with a nob of butter and a tablespoon of coconut oil. Then add the baking powder and coconut flour, mix again and don’t worry if you see a few lumps.
Using a tablespoon put a dollop of the mix in the frying pan, you should get four dollops, pat them down a little if they don’t spread. Wait a minute then turn the heat to low, leave if for 3-5 minutes then carefully flip them over, turn the heat to medium to crisp the edges and brown the pancake, then back down to low to ensure it’s cooked all the way through.
First attempt with cherries, you know, I do love cherries, there is so much amazing fruit available in Sri Lanka but unfortunately cherries is not one of them!
Second time with bananas, my favourite variety is Seeni… small, sweet and delicious.
Possibly my favourite, strawberry and cream pancake sandwich! How will you eat yours?
Take care, have a good weekend and enjoy your pancakes!
This post is part of Fight Back Friday, lovers of REAL food, check it out for more great recipes and knowledge about REAL food!