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AMAZING grain-free, paleo coconut flour pancakes served with fresh wild blueberry maple syrup!

I’m so excited because today We get to pick up Tony from your airport. We’ve a fun couple of days planned in Chicago, after that I’ll be headed back again to Alabama with him for another week or so. He usually never gets any moment off through the period so we are going to absorb some Summer in the city.
The agenda so far consists of heading to Eataly, seeing a show at Second City, watching the brand new Jurassic Recreation area movie and undoubtedly, eating at all of the delicious restaurants I chosen myself. If it was a choice, Tony would select deep dish pizza each and every time.
Another great perk of him approaching home is the fact that I get to make him breakfast AKA the best meal of the day. Getting the romantic which i am, I usually adore dealing with him to a particular breakfast. I don’t think we’ve ever endured boring cereal jointly during our entire relationship. We’re usually always making something different. Or must i say, I’m generally trying out different quality recipes on him.
The nice part? I can always depend on him to make the bacon because you know, males and their meat obsession. SMH.
The final time I baked Tony something with coconut flour in it, he fell in love and ate half the loaf for brunch. I was a little surprised because coconut flour includes a little an alternative texture and taste, but certainly he liked it quite a bit.
This time I’m planning on whipping up a batch of the coconut flour pancakes for him to try. I produced them last week and almost ate the complete recipe myself among photoshoots. Sometimes I’m this type of savage with regards to meals. No forks needed. Seriously.
These coconut flour pancakes are SO SO SO good. I had to test them about 4 different times to get the most perfect and fluffy result I was looking for. The trick? Adding just a little nut butter towards the coconut flour pancake batter for both taste and to help bind the batter. Worked as promised. Listed below are the substances I love in these pancakes:
Coconut flour: I used Investor Joe’s coconut flour. All coconut flours appear to be a bit different so you may need to put in a little extra AlmondBreeze to the recipe if the batter is as well thick.
Nut butter: Since I’m not paleo, I utilized peanut butter (MY LIFE OBSESSION) but almond or cashew butter would also work!
Eggs: Most coconut flour recipes call for what appears like a dozen eggs. That one only has two!
Applesauce: Only a tiny bit keeps the pancakes nice and moist.
Almond Air flow: I love using their original flavor nevertheless, you could also try the Coconutmilk Almondmilk to get a coconut flavor boost.
Wild Blueberries: Yes, crazy blueberries will be the BEST! I recommend choosing the organic kind if that’s an option for you; this time around of year they have probably the most delicious flavor.
I would recommend serving these with refreshing organic eggs along with a side of turkey bacon. Such a great breakfast time!
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Prep time:
10 mins
Cook time:
10 mins
Total time:
20 mins
¼ cup coconut flour
¼ teaspoon cooking soda
2 tablespoons your favorite natural nut butter of preference (I like peanut or almond butter)
2 eggs, slightly beaten
1/2 medium banana, mashed
For the syrup:
In large bowl whisk together coconut flour and baking soda; reserve. In another medium bowl, defeat nut butter, eggs, honey, banana and almond dairy together until soft and well mixed. Add wet ingredients to flour combination and mix together. Note: If you find that this batter is Much too solid (nearly paste like), you can include in a teaspoon or two of dairy until it really is smooth, but nonetheless heavy.
Lightly coat a large non-stick skillet or griddle with butter or coconut oil and place over medium low heat (coconut flour is sensitive to burning therefore medium-low heat is most beneficial). Drop about 3 tablespoons from the batter onto the skillet; you may need to work with a spoon to disseminate the batter only a small bit. It is important never to place more than 3 tablespoons of batter at a time; the pancakes can be really difficult to flip if they are too big, so smaller pancakes are best. Plus mini pancakes are adorable, duh. It is rather important to cook until bubbles show up on top as well as the sides are well prepared. Flip cakes and prepare until golden brown on underside, 2 minutes. If you discover the fact that pancakes are browning prematurely then you need to lower your skillet temperature a bit. Clean skillet clean and repeat with more melted butter or cooking spray and staying batter. Makes 2 portions, 3 pancakes each.
To help make the syrup, place maple syrup and blueberries in saucepan more than medium heat. Wait until mixture starts to simmer and boil, and stir every few minutes. Once mixture starts to breakdown and blueberries make down about five minutes, remove from heat and serve warm over pancakes immediately.
Nutrition information will not include blueberry syrup because everyone likes topping their pancakes differently.
To make these completely paleo: Make sure to work with a paleo-friendly nut butter.
Please usually do not try to sub regular flour for coconut flour; the result will never be the same.
I really like serving these having a side of turkey bacon and eggs.
xx Kelly
I followed this recipe exactly, much too heavy. I ended up using yet another 3/4 glass of milk.
It’s one of those waste of time and waste materials of ingredients, I through the whole batch in the trash following the first one wouldn’t cook up.
Tried to provide one star, wouldn’t normally let me.
I actually tried this at the moment – a cosy rainy Sunday morning after my initial week (in a few months) of clean-eating and functioning out- really hit the location.
Fun and an easy task to make highly recommenced.

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