While I love, love, love my morning smoothie, sometimes a woman just wants a pancake. Or two. With blueberries and maple syrup. Lately, I’ve noticed that eliminating dairy and gluten has been a challenge when I want to chow on the go, and many of the recipes I’ve pulled recently rely on dairy or gluten. Granted, the options at the market and online have never been easier (or better), however, I’ve come to realize that I’ve got to be strategic about what I make and bake.
No more baking in blindness, I suppose.
This morning I decided to enjoy carbs in all their glory, while still keeping it virtuous. These brown rice flour pancakes are hearty and delicious. They’re neither gritty or tough, rather they’re fairly light and rustic. While these aren’t your fluffy, saccharine-sweet hotcakes, drenched in syrup and butter, you’ll thank me from you saving you from the invariable sugar crash that will commence in 5,4,3,2,1…
While the cakes are light on the sugar, the coconut butter (WHAT. A. GEM.), berries, and a small amount of maple syrup really does the trick. I honestly don’t feel deprived, and I actually feel full without feeling as if I’ve carting around a boulder in my stomach.
INGREDIENTS: Pancake recipe adapted from What Should I Eat for Breakfast Today?; Coconut butter recipe from I Quit Sugar
For the pancakes
1 cup brown rice flour
1 tbsp coconut palm sugar
1 tbsp baking powder
pinch of salt
pinch of cinnamon
1 tbsp chia seeds/3 tbsp warm water
3/4 cup almond milk
1 tbsp unsweetened coconut flakes
1 tbsp coconut oil
handful of blueberries + a tbsp of maple syrup, per serving.
For the coconut butter
1 package of unsweetened coconut flakes
First, make the mixture for your “egg”. Add 1 tbsp of chia seeds and 3 tbsp warm water to a small bowl. Let it rest for ten minutes, stirring intermittently. And honestly, if you want to use an egg instead of going the chia seed route, by all means, use an egg.
Add all of the pancake ingredients to a medium bowl except for the coconut oil. Stir in the chia seed mixture to the pancake mixture.
In a large skillet set to medium heat, fry the tablespoon of coconut oil. Ladle in the mixture based on your size preference. I like my pancakes on the hefty side, so I ladle in 1/2 cup of the mixture at a time. Cook for 2 minutes on each side or until the top of the cake bubbles and you can easily flip them over.
Transfer the cakes to a plate.
In a high-powered blender (or Vitamix), add one package of unsweetened coconut flakes. Blitz for 4-5 minutes, or until the mixture resembles churned butter.
Add a dollop of butter to your hotcakes, blueberries and fresh maple syrup, and dive in!
Note: The coconut butter recipe will make over a cup of butter. Put the butter in an airtight container and store at room temperature. You can also store this in the fridge, but it will harden (like butter tends to do) as it gets cold.