Today is day 3 (really 5 since I started) and I just could NOT eat eggs again for breakfast. Eggs, it isn’t you, it’s me. No…it is you. You are good and easy to eat but I just wanted, something starchy. Something I am not supposed to have, I wanted pancaked! Smothered in butter and maple syrup. But we all know that those are a big no no on this detox so I did what any rational person would do, I searched Pinterest!
I came across a blog called ExSoyCise and she posted a recipe for Pumpkin Pancakes that are 21DSD approved! SWEET!
Looking through the ingredients I saw that I did not have almond flour, though I did have coconut flour. If you have ever baked with coconut flour then you know how finicky it can be, and if you haven’t, now you know. It is definitely different than regular flour in the way it behaves in baked goods. But it is all I had so I went for it.
I can’t say I had high hopes in these pancakes, only because my almond butter cups resulted in disaster. As in, I came to realize I can’t stand bitter chocolate. Blech. But I made them and they were…I want to say GREAT, like real good, delicious even, but I can’t. I can say they were ok. I think it is because I only used coconut flour and so they were kinda dry. They needed to be smothered in maple syrup, and more syrup with a side of syrup. Honestly, they weren’t half bad, they made me satisfied and I didn’t have to have eggs again and I will probably make them again. Also, my 3 yr old daughter ate them, so that is a good thing right?
So, here is the recipe I used! (Follow the link above for her recipe, you may find that to be better.)
2Tbs Coconut flour
1/4 cup pumpkin (pure pumpkin, not pie filling)
1/2 Tbs almond milk**
1/2 tsp cinnamon
1/4 tsp pumpkin spice
dash of baking soda
optional-1tsp vanilla extract
Coconut butter for topping
2 Tbs Coconut oil or enough to coat your pan.
Mix all dry ingredients together in a bowl. Mix all wet ingredients in a bowl then combine wet and dry ingredients until just mixed.
Place skillet on stove top with coconut oil at a medium temp.
Drop spoonfuls of batter on skillet and let them cook, you’ll be able to tell when they need to be flipped. Flip and cook the other side and you’re done! Top with yummy coconut butter and you’ve got yourself a “not another eggs for breakfast” kinda breakfast!
**The author of the linked post above commented and let me know that by adding more almond milk (if using only coconut flour) it may yield a better pancake! Here is to trying!