Coconut Flour Pancakes (sugar free • gluten free • low carb • dairy free)

I have attempted coconut flour pancakes several times without being very successful. They were always good, but they didn't fill the void for good ole' fashioned pancakes. Last night for dinner, I tried them again, using a new recipe that I found here. The pictures on the site looked so appetizing... like yummy super fluffy pancakes! And the ingredients sounded just right. They were delicious! They are also good for you and very very filling. The hubs enjoyed them and then munchkin tore them up!

I pulled out the griddle my grandpa recently gave me, but haven't had a chance to use yet. It worked great. I loaded it up with butter, whipped up my pancake batter and poured them on, about 3" wide and pretty thick.


They cooked up really nicely and looked just like the pancakes I used to know (and missed).

I loaded them up with some yummy pastured butter and they were fantastic! You can top them with honey, coconut oil, maple syrup or some fruit.


I gave them to the munchkin slathered with some butter. She was a happy camper.

I copied the following recipe verbatim from the Nourishing Days website. I didn't change a single thing about them (aside from using kalona whole milk instead of raw and stevia extract powder instead of honey), so I wanted to make sure I didn't get any credit for them. I just wanted to share them with everyone because they are so yummy!

Also, for a tip for bringing eggs to room temperature without having to wait around forever, I put mine in a bowl of luke warm water for 5-10 minutes. Works perfectly!

Fluffy Coconut Flour Pancakes

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Grease pan 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.
4. Serve hot with butter, coconut oil, honey, syrup, or fruit.

Blueberry Flax Muffins (sugar free • gluten free • low carb • dairy free • gaps)

I finally have my flax muffin recipe just where I want it. After many trials and errors, I finally come out with a muffin that is moist, fluffy, sweet and delicous! You wouldn't even know it was low carb and sugar free! Not to mention extremely nutritious. I have also since omitted the use of any fake or chemical sugars in my diet as well, so this one uses erythritol (a sugar alcohol) and stevia (a natural sweetener from the stevia plant). I have had a few requests for the recipe lately after being told how yummy they were, so I am finally ready to share it again. It's come a long way from the original recipe and it is definitely much better now. Enjoy it plain, warmed up with some butter or add some jam.

If you aren't concerned about having your muffins sugar free and would just like to incorporate the healthy flax into your diet, just omit the erythrital and stevia and use 1/2 C of sugar in it's place. Also, I am not strictly a gluten free, but much of the food I eat happens to be so naturally.

Sometimes I add 1 C almond meal and omit 1 C flax meal to change it up a bit. I usually double the recipe and freeze some so I don't have to make them again for a while. Some of the ingredients may seem expensive at first, but once purchased, they last a long time and can make many things.

Blueberry Flax Muffins

Gluten Free, Sugar Free, Dairy Free Options

Ingredients:

• 1/2 C Erythritol (powdered)
• 1/3 C filtered Water
• 2 C Organic Golden Flax seed Meal
• 2-3 Tb Cinnamon
• 2 tsp baking powder (made from 2 parts cream of tartar to 1 parts baking soda)
• 1 tsp nutmeg
  
• 1/4 tsp unrefined sea salt
• 1/8 tsp pure stevia extract powder
• 4 Organic Cage Free Eggs
• 1/2 C (1 stick) unsalted organic butter, melted (could sub ghee or coconut oil for dairy free option)
  
• 2 tsp vanilla
• 1 C blueberries

Directions:

1. Preheat oven to 350 degrees. Grease muffin pan with butter (I like to use the silicone muffin pans, which are very easy to clean and also good for the environment).
2. Mix together erythritol and water. Set aside.
3. In separate bowl, mix together flax meal, cinnamon, baking powder, salt and stevia with a large whisk.
4. In another bowl, beat eggs and add melted butter and vanilla with whisk.
5. Mix erythritol and water with the wet ingredients, then combine wet ingredients with the dry ingredients using the whisk. Fold in blueberries.
6. Pour into greased muffin pan filling each one almost to the top.
7. Bake for 28 - 30 minutes. Makes 12 muffins.
8. Store in the fridge in an airtight container or you can freeze them.

This recipe is part of the Pennywise Platter at the Nourishing Gourmet