Grain free baking seems to rely a lot on almond flour and coconut flour. I love baked goods with almond flour, but I don’t believe any of us need to be eating almond flour everyday. I need to work with coconut flour more, the taste just isn’t as decadent as the almond flour. In an attempt to try different flours, I have been playing with shredded coconut. Hence the Coconut Brownie Bites and the Coconut Vanilla Bean Dough Bites I recently posted. I will also be posting a new recipe that uses chestnut flour, more on that soon!
These coconut pancakes turned out great and hold their structure really well. I give the option for added protein powder for those of you looking for a high protein breakfast. I highly recommend it and think it adds some sweetness to this recipe. The pancakes themselves are not that sweet, so feel free to add more sweetener or more vanilla if you choose to not include a vanilla powder. The strawberry syrup makes them sweet enough for my liking or you could simply use butter and maple syrup. Just keep that in mind before you dump more sugar into the recipe! I actually spread butter on them when they are still warm and eat them plain. I also find them super convenient to eat cold and on the run…not literally!
Recipe: Coconut Pancakes and Strawberry Syrup
- 2 cups fresh strawberries, diced
- 1/2 cup water
- Combine the water and strawberries in a saucepan and bring to a boil
- Once boiling, turn down and simmer for 15-20 minutes
- Add all ingredients in a blender and combine
- Heat an oiled skillet to med-high heat
- Use 1/3- 1/2 cup batter and spread out a little as it is thick
- Cook until lightly brown and flip to cook the other side
Makes about 8 small pancakes and 2-3 servings of syrup
I had fresh strawberries so I used them, but you could use any berry or a mixture. I tossed some shredded coconut over the top for presentation purposes, but feel free to do the same