HCG Maintenance Compliant Coconut Flour Pancakes

A Hearty Stack of Coconut Flour Pancakes

 

Note:  These Pancakes are suitable for my friends who are on the maintenance portion of the HCG Diet.  Top your pancakes with pastured butter or a bit of fresh fruit instead of Honey or Maple Syrup.

We had our first taste of Autumnal weather on the mountain, crisp days and chilly mornings.  My son, feeling the chill in the air, asked if I would make him a Country Boy Breakfast.  Country Boy Breakfast is code in our home for a hearty, nutrient dense, protein packed breakfast!  Devon, like most kids adores Pancakes, so along with the pastured eggs I whipped up a batch of these allergy friendly high fiber pancakes and a side of beef bacon.  This “brain food” as Devon calls it gave him enough energy to whizz through his school work, and he wasn’t asking for snacks before lunch. Remember, ½ Cup of coconut flour contains more than 20 grams of non-gluten protein and almost 40 grams of fiber; it’s a great way to start the day.   Add these Coconut Flour Pancakes to your breakfast repertoire, and for those who have busy mornings, these can be frozen, so make several batches and have them at the ready.

Ingredients

4 Pastured Eggs (at room temperature)
1 Cup of Coconut Milk (Raw Milk, Nut Milk, or Rice Milk can also be used)
5 to 10 Drops of Liquid Stevia
½ Cup of Coconut Flour (sifted)
A dash of Organic Ground Ginger, optional (I use approximately 1/8 teaspoon)
1 Tablespoon Vanilla Extract
½ teaspoon of Celtic Sea Salt
1 teaspoon of Baking Soda

NOTE:  You can also add cinnamon, and nutmeg for an Autumnal Flavor!

Directions
Beat the eggs in a medium sized bowl with a hand mixer until they are foamy.
Add the stevia and the milk to the eggs and beat to combine.
In a small bowl mix the dry ingredients:  Sifted Coconut Flour, Salt and Baking Soda.
Pour the dry ingredients into the wet ingredients.
Using the hand mixer beat on a low speed until the batter is well combined (no visible lumps).
Heat a skillet over medium heat with oil (I use a combination of pastured butter and coconut oil)
Pour batter onto hot skillet. (I pour my batter using a measuring cup, smoothing the batter if necessary with the bottom of the cup).
Keep the pancakes small (3 inches or less), this will make them easier to turn over.
When you begin to see the bottoms dry out and bubbles form on the pancake, flip and cook for another minute or two.

Hamming it up for the camera!

Enjoy these topped with pastured butter, a bit of fresh fruit, or coconut cream.

Recipes

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