This is my new favorite versatile recipe. I will probably re-visit this every other week or so. It makes these adorable, but sturdy little pancake circles, that I use for a PB&J sandwich! It is such a treat for the kids, and I enjoy it as a mid-afternoon snack. You could eat them for breakfast too, which we probably will at some point, but this way I can stretch them the whole week, and the kids think it’s better than the old PB&J on soaked wheat bread! I adapted this recipe, as I felt it needed a little more sweet and salt.
RECIPE: (makes 2 dozen+)
½ C coconut flour
½ C plain yogurt
2 T honey + 2 servings of stevia (or more honey to taste)
¾ t real salt
1 T cinnamon, 1 T vanilla extract, ¼ t cloves
Butter to sauté in
Toppings: Real maple syrup, butter and honey, PB&J or fruit jam
- Mix all ingredients in bowl until smooth.
- Let sit for 5 or so minutes to let the coconut flour absorb the liquids.
- Heat butter in large cast-iron griddle. (keep on low or coconut flour will burn)
- Spoon out 1 tbsp-sized pancakes to cover the whole pan.
- Cook for 2-3 minutes a side until golden brown and darker on edges.
Store in container in the fridge for an easy on-the-go snack! Or enjoy them for a nutritious and filling breakfast.
My 1 year old can NOT get enough of them, he goes crazy when I make them! This is a great replacement to those Gerber puffed foods they make for babies on-the-go.
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