I have been going through a real food experimental transition lately. I got on the “gluten-free” bandwagon for a bit and stocked up on coconut flour, almond flour and xanthan gum.
None of which I have even opened yet!
I have encountered a book on many of the blogs I follow called Trim Healthy Mama. The premise seems to be combining foods that are fat and foods that are carbs, but don’t eat them in the same meal.
I have yet to order the book (It is $39, but 600 pages) but I have been scouring Pinterest and Google for recipes that I can start using to make sure my family will eat that way. (BTW- I am the ONLY one in my house that will eat cottage cheese, so those recipes are going to have to be sneaky- hidden food recipes or I am just wasting money!)
Here’s what’s for breakfast today!
COCONUT FLOUR PANCAKES
- 4 eggs, room temperature
- 1 cup milk (raw cow’s or coconut both work)
- 2 teaspoons vanilla extract
- 1 tablespoon honey or a pinch of Stevia
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- coconut oil or butter for frying
Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated. Grease griddle with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes. Serve hot with butter, coconut oil, honey, syrup, or fruit.