I’m a total breakfast person and can eat it any time of the day. Breakfast is the best because it’s the most versatile meal. It can be sweet, it can be savory. Vegetables, proteins, fruit, cakes, pastries, breads… Love that. Sometimes I want a big omelet with tons of veggies, sometimes I want a pastry with some fruit. Or pancakes that almost taste like a macaroon. These pancakes are gluten free, sweet and delicious. We had them for dinner recently and I really liked them with a tart homemade raspberry jam instead of maple syrup because I didn’t want so much sweetness. But then I had them with syrup the next morning. Really, really good.
Prep time: 2+ hours
Cook time: 25 minutes
- 1 cup gluten free oats
- 1/3 cup flour (oat or almond for GF, regular if not)
- 1/2 cup finely shredded coconut
- 1 14 oz can coconut milk
- 1 tsp vanilla
- 3 organic eggs
- 1/4 cup real maple syrup
- 1/4 cup coconut oil
- 1 tsp baking powder
- 1/4 tsp pink himalayan salt
-In a bowl, combine coconut, oats, coconut milk and vanilla. Allow to soak for at least 2 hours to overnight.
-In a blender, combine all ingredients and add in soaked oats. Process for 10 seconds.
-Heat a pan over medium high heat but reduce to medium low to cook. Grease your pan with organic butter and cook pancakes until edges start to bubble and look cooked, 4-5 minutes per side.
-Serve with fresh jam, fruit, yogurt, pure maple syrup or whatever else sound good!