Happy Hump Day all!
Usually Wednesday means you’re halfway through the week and can almost see the weekend, but this week I’m bummed that it’s already halfway over! Spring break is definitely going too fast!
The wonderful part about being on break is that I have had some time to experiment in the kitchen.
Some of you may have seen Crystal aka Spoonful of Fit‘s Fluffy Coconut Pancakes on Instagram, and I have been DYING to try them! Every time she posts a picture of them I literally have to wipe the drool off of my iPhone screen (not exaggerating). So yesterday I finally had the time to test them out!
I actually ended up making two batches, because the first batch didn’t turn out so well for whatever reason. The batter wasn’t thick enough, so the pancakes didn’t come very fluffy! After making a few adjustments to this recipe, they came out perfect!
So here’s my version!
Fluffy Coconut Flour Pancakes
3 tablespoons coconut flour
3 egg whites (about 3/4 cup)
1/8 – 1/4 cup unsweetened almond milk
1 tablespoon of non-fat Greek yogurt
1/2- 3/4 teaspoon baking powder (the original recipe calls for 1/4 tsp, but I needed much more than this)
1/4 teaspoon vanilla extract
pinch of salt
Stevia to taste
Combine all ingredients except the almond milk and whisk together. Once combined, slowly add the almond milk until you get the right consistency (should be more on the thick side, not soupy). Pour about 1/3 of the batter onto a greased skillet on medium heat and cook on one side until small bubbles start to form on top; then flip.
I topped mine with Earth Balance coconut peanut butter, Enjoy Life chocolate chips, and a little maple syrup. Yum!
These pancakes are so good and packed with protein, too! Plus, they are paleo friendly! (Besides the peanut butter topping of course). Talk about a win win!
Happy Wednesday everyone!