Myself, I’m not a big breakfast kinda girl. My family, on the other hand loves a big weekend breakfast and at least once a month, on any given Sunday, I oblige them. This weekend was an unseasonably (for SoCal) cloudy, drizzly morning and the heat hadn’t kicked in yet so I took the opportunity to bust out my skillet and whip up a big breakfast for everyone.
I’ll usually include eggs, bacon, and pancakes. We had all of my ingredients on hand so we were in luck! Today I’m sharing with you my tried and true recipe that will leave you truly satisfied and they are a healthy alternative that won’t weigh you down (if you can stop at one or two).
3/4 cup Coconut Flour
1/2 cup Almond Meal Flour
1.5 tsp. Baking Powder
1.5- 2 tsp. Pumpkin Pie Spice (or cinnamon) I like a lot of spice.
1/4 tsp. Sea Salt
3/4 cup Full Fat Coconut Milk
2 tbs Coconut Oil
2 tsp Vanilla Extract
1 tbsp. Honey or Agave
Options: Mashed banana, Berries, Nuts
Mix wet (except Coconut oil) and dry ingredients separately then add the dry to the wet. Add Coconut Oil to batter just before cooking so it does not solidify. Let batter sit for about a minute. Add butter or coconut oil to hot griddle. Smaller pancakes are easier to flip so I use my 1/4 cup to measure out each pancake. Try to only flip once or twice so they do not fall apart.
Optional Syrup: I mix organic maple syrup /agave nectar with frozen (heated so they give juice) organic berries and sliced banana to top these pancakes off.
Although this may seem like a lot of work they are well worth it and gave me enough energy to hit the farmers market and go for a quick surf lesson in the afternoon!
Food is Fuel!!