Triple Coconut Blender Pancakes - Clean Eating Magazine

Triple Coconut Blender Pancakes - Clean Eating Magazine

Yield: 4

www.cleaneatingmag.com

Clean Breakfast

  • 4 large eggs 1 cup unsweetened coconut milk beverage (from a carton, not a can) ¾ cup almond flour ½ cup coconut flour ½ cup tapioca flour ⅓ cup melted coconut oil ¼ cup shredded unsweetened coconut 2 tbsp organic evaporated cane juice 1 tbsp baking powder 1 tsp pure vanilla extract ½ tsp sea salt
  1. 1. To a blender, add all ingredients and blend until smooth and thoroughly mixed, scraping down sides if necessary with a rubber spatula.
  2. 2. Heat a nonstick griddle over medium-high and spray with cooking spray. Working in batches, pour a scant ¼ cup batter per pancake, making 3-inch circles; cook until small bubbles appear and burst on the surface and underside is golden brown, 2 to 3 minutes. Flip and cook until golden brown, 1½ to 2 minutes more.
  3. 3. Serve warm with optional toppings such as sliced bananas, shaved dark chocolate and a drizzle of maple syrup, if desired.
  4. NOTE: These pancakes are delicate, so take extra care if freezing. Use an airtight container with parchment paper between the layers. Reheat on a parchment-lined sheet in the oven at 300°F until warmed through, 5 to 8 minutes.

Ingredients

  • 4 large eggs 1 cup unsweetened coconut milk beverage (from a carton, not a can) ¾ cup almond flour ½ cup coconut flour ½ cup tapioca flour ⅓ cup melted coconut oil ¼ cup shredded unsweetened coconut 2 tbsp organic evaporated cane juice 1 tbsp baking powder 1 tsp pure vanilla extract ½ tsp sea salt

Instructions

  1. 1. To a blender, add all ingredients and blend until smooth and thoroughly mixed, scraping down sides if necessary with a rubber spatula.
  2. 2. Heat a nonstick griddle over medium-high and spray with cooking spray. Working in batches, pour a scant ¼ cup batter per pancake, making 3-inch circles; cook until small bubbles appear and burst on the surface and underside is golden brown, 2 to 3 minutes. Flip and cook until golden brown, 1½ to 2 minutes more.
  3. 3. Serve warm with optional toppings such as sliced bananas, shaved dark chocolate and a drizzle of maple syrup, if desired.
  4. NOTE: These pancakes are delicate, so take extra care if freezing. Use an airtight container with parchment paper between the layers. Reheat on a parchment-lined sheet in the oven at 300°F until warmed through, 5 to 8 minutes.