Red and Blue Coconut Flour Pancakes (Paleo)

Sorry for the hiatus. A storm swept through New Jersey last week and knocked out my power for 6 days! To make matters more “fun,” I was housesitting in the middle of nowhere, so I was by myself in the dark with no means of cooking 😦

Luckily, my circumstances took a turn for the better as I then got to go to an education conference held in Orlando, Florida! It was so nice to take a shower without using a flashlight…

I will never take a lightbulb for granted again.

Anyways, the convention I went to was awesome! I got to meet and connect with people from all over the country and see how the education system differs from state to state. Not to mention, I got the chance to go to Epcot and Downtown Disney at night!

The New Jersey Delegation (Somehow, I wound up dead center in the pic)

So, I’m finally back now! And just in time for a 4th of July post 🙂

Red and Blue Coconut Flour Pancakes (Paleo)

Ingredients:

2 eggs

1/3 cup water

1 tsp honey

1 tsp vanilla extract

1/4 cup coconut flour

2 tbsp tapioca flour

1/2 tsp baking soda

1/8 tsp baking powder

1/4 tsp salt

1/4 cup chopped strawberries

1/4 cup blueberries

ghee, butter, or oil

Directions:

In one bowl, whisk together eggs, water, honey, and vanilla.

In another bowl, mix together the flours, baking soda, baking powder, and salt.

Pour dry into wet and beat batter until all clumps are gone. Add in berries and let batter sit for 5 minutes to thicken (Note- your batter should be on the thicker side. If not, add in 1 tsp of coconut flour at a time).

Meanwhile, grease cooking pan with ghee, butter, or oil and place over medium-low heat. Once hot, add spoonfuls of batter until desired pancake size and cook, flipping pancakes over when the tops begin to bubble.

Happy 4th!

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Oven-Baked Banana Pancakes (Paleo)

Pancakes have always frustrated me for a few reasons. 

1. The first batch takes forever to cook while anything after burns within 5 seconds
2. It takes forever to use up the whole batter (not good as I need breakfast asap in the a.m)
3. Someone is always whining in my hear “aren’t they ready yet? What’s taking so long??” 
4. I can never seem to flip them- they always break 
5. Everybody eats their serving while I’m still cooking 
6. and I am left with the mess to clean 

Needless to say, I didn’t make pancakes often. Until now. Because I now make them in the oven. Which makes the whole world run a little more smoothy. Parchment paper= little cleanup and oven= little labor, ability to multitask, and eating WITH my family. 

So this is a modified version of the banana pancake recipe that has become increasingly popular. You can try to make them traditionally, but I found they are even more hard to flip than regular pancakes. 

I just stick to my oven now 🙂

Note: I normally do not eat these with any honey/maple syrup or butter. They are sweet enough without it! 

Oven-Baked Banana Pancakes (Paleo)

Ingredients: 

1 brown-spotted banana 

1 egg 

2 tbsp tapioca starch/flour 

1 tbsp almond butter

1/2 tsp cinnamon

1/8 tsp baking powder 

1/8 salt 

Directions: 

Preheat the oven to 400 degrees. Line baking pan with parchment paper. Place banana in a bowl and mash well. Add in the rest of the ingredients and combine. Pour batter onto pan, using 2 tbsp worth for each pancake. Bake for 13 minutes.