I completely forgot I had a Gluten Free pancake recipe already in my recipe box!  I first saw these, over on Heather’s blog and have made them numerous times.  People always ask the same thing in regards to these pancakes.

  1. How can this recipe possibly fill you up?
  2. How can this recipe possibly make pancakes with only 2T of coconut flour? 

You know I don’t skimp on portions, so I can guarantee these will fill you up.  As far as the question about flour…I’m not a scientist, it just works!  I’ve beefed up the recipe a bit with 1/2 banana, flax, coconut milk and a few other things.  This recipe results in 3 fluffy pancakes, about 5” in diameter.

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The pancakes alone might not fill me up, but add some toppings and there ya’ go!

First coconut.  Then a little drizzle action with cocoa powder + coconut butter.

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Next, it’s peanut butter time. 

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Then just a drizzle of maple syrup.  These pancakes need a little hit of sweet!

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I also like eating these layered with fresh fruit inside or with a simple fruit compote on top. 

Banana Coconut Flax Pancakes [serves 1]

  • 2T coconut flour
  • 2T ground flax meal
  • 1/2t baking powder
  • pinch of salt
  • 1t cinnamon
  • 1/4c + 3T coconut milk [coconut milk is fairly thick, so if you’re using skim, almond, etc, decrease by 1T]
  • 1 egg
  • 2 egg whites
  • 1/2 ripe banana
  • 1t vanilla
  • 1-2T coconut oil, for cooking
  1. In a blender, blend eggs on high for about 30sec.
  2. Heat + grease a large pan on medium/low heat.  It takes longer, but will give you evenly browned, well cooked cakes!
  3. Add other ingredients to blender and blend on medium speed for about 30sec.
  4. Let sit for ~5 minutes [important step, so batter thickens] and then pour into the pan.
  5. Cook for about 4-5min on each side until evenly browned.  You want to make sure to keep the heat low, so the pancakes can cook through.

If you like your pancakes a little bit sweeter, add 2t sucanat or pure cane sugar to the mix!  There is also a non-banana version on my recipe page, and check out Heather’s 4-ingredient version here!

Gluten free + detox friendly?  Who knew it was right under my nose this whole time!

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I loved the response to my grapefruit post last week.  It was so interested to read whether you liked grapefruit or not.  I would definitely say the majority of people do like them and have since they were young.  A few of you, like me, just started liking them.  I did some reading and found that the Texas Rio Grapefruit, seems to be a very popular type because of it’s sweetness.  I found exactly that at our local natural food store and was so excited.

A tip I received from a few readers, was to broil the grapefruit.  This is something I never would have thought of, but I had to give it a try!

I think you’re supposed to put a little sugar on top so it caramelizes, but I left it off.  I definitely enjoyed it, but I preferred the fully cold grapefruit.  It might be because I’m sick though and the cold sensation is more soothing. :)

I had fun photographing this gorgeous fruit today and was loving the shadowy light!

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Grab a spoon!

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Still getting better and hanging in there.  I’m heading to the doc tomorrow to make sure I don’t have a sinus infection or bronchitis.  I don’t think I do, but want to be safe.  Lingering coughs and fuzzy heads are just no fun, but I’m hoping no antibiotics are needed!  I haven’t worked out in a full week, but it hasn’t bothered me at all.  I’m hoping to maybe go for a short walk with the dogs tomorrow because the temps will be in the 40’s.  We’ll see!

Your response to opening my Etsy store opening was amazing.   Thank you all so much for the support!!!  I can’t express how much it means!  Don’t forget to enter the giveaway to win 1 free 5x7 print of your choice!  The giveaway ends Wednesday at 5pm MST!  Also, don’t forget you can save 20% on your whole purchase using coupon code: “first50”

Also, I forgot to tell you my favorite color + vegetable! 

color:  vibrant + bright green!!  This changed from blue when I started photographing food.  For clothes, it’s totally different though!

vegetable:  kale, without a doubt!

For all of the eggplant lovers, I’m perplexed.  It’s “okay” to me, but I just don’t get it.  That squeaky skin and spongy texture is not my favorite!  I’ve cooked it many different ways and still buy them once in awhile, but I’ve never been wowed.  Am I missing something? :)



p.s. Those cookies yesterday.  Still obsessed.  Teri was kind enough to work up the nutrition facts too.  Check it out!!  The only thing this doesn’t include is 3T unsweetened shredded coconut, because it wasn’t in the database.  Thanks Teri!!!

For 1 cookie, in a 20 cookie batch.  Full of healthy fats, protein + fiber!