We may earn money or products from the companies mentioned in this post.
Single Serving Coconut Flour Pancake
Three of my friends slept over last weekend before our Ragnar Trail Race in West Virginia (fun fitness post to follow). I asked them what they would want for breakfast in the morning. Our family is gluten free and low carb so our stock of ingredients is limited. They all said peanut butter pancakes. We made a special trip to the grocery story to buy a regular pancake mix so we could make them their requested pre-race breakfast.
While we were walking around the store, I thought, “Pancakes do sound pretty good.” I tried looking in the gluten free section of the store for a pancake mix I could eat. I was not able to find one that didn’t contain either dairy, potato, corn, soy, or some combination of these. You wouldn’t expect a pancake mix to have these hidden allergens, but of course, these processed mixes do. So, I just kind of forgot about it and finished shopping.
The next morning, while I was making my guests their pancakes, I was thinking to myself, “What the heck am I going to eat?” I really was craving a pancake with all the appetizing sights and smells around me as I cooked. We talk about how we need to listen to our cravings in other posts so I decided to take some of my own advice and make myself a pancake! I looked in the fridge and saw coconut flour, eggs, almond butter (personally my favorite), berries, and coconut milk. These were all ingredients I could use to create my own single serving gluten free, dairy free pancake.
After all the regular pancakes were done cooking, I washed the skillet to make sure it wasn’t contaminated. I estimated the amount of coconut flour, cinnamon, salt, egg, coconut milk, and almond flour and mixed the ingredients together until it looked like a thick batter. Everything I added was written down just in case it ended up tasting good and I could share it with you.
I heated the coconut oil in the pan and poured the batter in. The pancake cooked for about a minute on each side until it was golden brown. Once it was cooked, I took about a half a cup of berries and warmed them in the microwave. This allows the berries to release their natural juices and increase the sweetness. It also adds moisture and flavor. Finally, I added a small amount of my grandfather’s homemade maple syrup. He makes the best syrup straight from the maple trees on his land in Connecticut! Every time we visit, he has a jar ready for us to take home.
The First Bite
I sat down next to my friends who had already gobbled down half of the regular peanut butter pancakes. They saw my pancake and said “Wow, that actually looks pretty good for a gluten free dairy free pancake.” I took a bite and it was exactly what I was craving! My mom even grabbed the recipe that I wrote down and made her own! It was filling and satisfying. Definitely something I will make again and again.
- Mix the egg, coconut flour, cinnamon, salt and almond butter in a small bowl
- Add the coconut milk and stir
- Put oil in a pan to make sure the pancake doesn't stick
- Pour the pancake batter into the pan
- Cook for about 1 minute per side
- Top with warmed berries
Nutritional Information| Calories: 300 Fat: 16 S. Fat: 7 Carbs: 18.5 Net Carbs: 10 Fiber: 18.5 Sugar: 5 Protein: 12