Coconut Flour Pancakes
Ingredients
2 eggs
2 tablespoons Organic Virgin Coconut Oil or Organic (preferably grass fed) no-salt butter, melted
2 tablespoons coconut milk or organic (preferably grass fed) whole milk
2 teaspoon Ultimate Sweeter Xylitol
¼ teaspoon Pink Himalayan Salt
2 tablespoons Organic Coconut Flour
¼ teaspoon baking powder
1 cup blueberries(optional)
Method
Blend together eggs, oil, coconut milk, Xylitol and salt. Add blueberries if desired, Combine coconut flour with baking powder and thoroughly mix into batter. Heat 1 tablespoon of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2 ½ to 3 inches in diameter. Batter will be thick, but will flatten out when cooking. Makes about 8 pancakes.
As and option, remember you can top pancakes after cooked with any fruit or nuts, experiment and be creative, presentation always adds to the meal, especially when preparing for others. Garnish plate with Blueberries, pomegranate seeds, banana, tangerine slices, honeydew melon, apple wedges, cashews, sprouted pumpkin seeds, walnuts, the list is endless.
~stay healthy~
The Healthy Chef's comments about butter and syrup
Note About Butter
My word is not law, but my opinion is here for people who don't wanna research this stuff. For non-vegan healthy eaters, a little real butter is OK here and there. The closer you can get to grass fed butter, the better. If you're lucky, you can find it at a farmers market. Butter is freezable. Good health requires a little work. Remember, if you are going out of your way to make super healthy pancakes like this, you are probably already are a responsible eater.
Real butter is totally processable by the body, and I don't think, in moderation, it is an issue for someone who eats healthy, and stays active. I don't eat butter consistently, so a few dabs every few weeks on some pancakes is no big deal to my body. One the other hand AVOID MARGARINE, AND ALL OTHER ARTIFICIAL SPREADS AT ALL COSTS!!!!! they are not naturally processable by the body and serve no purpose except to be stored as fat by the body, and/or contribute to high triglyceride levels.
A Note about Syrup
The whole premise behind a healthy breakfast is annulled if you use conventional "Aunt Jemima" style syrups. My research unfortunately does not leave a lot of options, I don't even recommend the low glycemic touted Agave Syrup that is currently the big thing. The only one I recommend is real Maple Syrup, It must be unprocessed, and created in the natural "Old School" Type of way. 
Also there are a few other creative things you can do instead of syrup, as I have found out. for example you can blend pomegranate seeds with a premium organic honey such as Soliga Honey.
Soliga is a very good brand of organic raw honey, an unlike most other raw honeys, it is liquid and pourable. Mix the Soliga with fresh Pomegranate seeds and the pomegranate juice.
The tart of the pomegranate and sweetness of the honey makes for a good balance. If anyone comes up with any innovative variations to pancake toppings, please let me know, I will post to my blog. Also keep in mind once you get into healthy eating, you won't need to eat a stack of pancakes two feet high. Your body will adjust to eating the amount needed as your body sends signals to the brain that it is properly nourished, and the brain will tell the body it is full, and therefore stop eating. With a proper healthy breakfast from quality ingredients, you will find yourself eventually only wanting a few silver dollar pancakes, don't force it either way, your body will eventually start to speak you, at least that has been my experience.
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3 Responses
Mmmmm, wonderful ideas!
What are the proportions for the honey/pomegranate juice syrup?
Thank you!
Thanks or your comment. I would recommend starting off with taste test of a spoonful of pomegranate seeds and a dab of honey to get an idea of how sweet you need it to be.
Now that I’m naturally weaned off sugar, I don’t like my mix super sweet, so I don’t use a lot of that Soliga Honey, perhaps about 2 tablespoons. When I take my pomegranate seeds out and put them into a bowl, I pour in the honey and give it a stir. The honey thickens up the pomegranate juice and I’m good to go. Other people use more honey because they want it to taste sweet as syrup. Soliga is a dark honey that has a deep rich sweetness to it, so it’s not really super sweet anyway. It’s best to experiment, add a little, taste, then a little more, til you get your preferred consistency.
Yum! Thank you for the inspiration.