I'm constantly on a mission to find nutritious alternatives to the most common foods that we love to eat. I spend hours on Instagram, Facebook, health and food blogs, reading recipe books, and writing/testing my own recipes.
I personally am not a huge fan of pancakes, but I am most definitely a fan of pancakes that are sweet, fluffy, made with unrefined ingredients, AND nourishing. These pancakes are high in protein, gluten-free, filling, and really easy to make. I was completely satisfied with them and I hope you will be too.
Makes 4 small or 2 large pancakes
3 Tablespoons coconut flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
3 drops stevia (I don't love the taste of stevia, but you can add more if you'd like)
Zest of about 1/4 grapefruit (to taste)
1 Tablespoon greek yogurt
1/4 cup almond milk
3 organic egg whites
1 Tablespoon coconut oil (for cooking)
- Mix dry ingredients in a small bowl.
- Combine wet ingredients, except coconut oil, in a separate bowl and whisk together. Add dry ingredients to wet ingredients and incorporate well. Batter should be thick. The thicker the batter, the fluffier your pancakes will be. Taste and adjust flavors to preference if needed.
- Heat coconut oil in a medium-large size pan. Make sure pan is very hot. Spoon batter onto pan, cover, and cook for 3-5 minutes (until bottom is browned, but not burnt). Flip and cook for another minute. You can make pancakes as big as you want. I chose to make 4 small ones.
- Stack pancakes on plate and top with slices of grapefruit, sauce, and anything else you desire.
1 Tablespoon kefir (can also use yogurt)
1 teaspoon grapefruit zest (to taste)
1/2-1 Tablespoon fresh juice from grapefruit (to taste)
1/2 teaspoon grade B maple syrup
1/2 teaspoon chia seeds (optional, for thickness)
pinch of cinnamon
-Mix all ingredients together in a small bowl. Taste and adjust. Pour over pancake stack.
Other recommended toppings:
- chopped almonds
- chopped walnuts
- more cinnamon
- shredded coconut
Recipe adapted from clarkpharm.blogspot.com