February 16, 2015

Tropical Coconut Butter Banana Pancakes (Gluten Free)

At the time I'm writing this post, it is a lovely 81 degrees. In February. Ah, San Diego. This is why I moved here. Sorry, everyone else who's freezing right now! But know this, I pay for this beautiful weather, big time. #worthit

Anyhow, to honor this amazing day, I wanted to have a sunny themed breakfast. I mentioned that my new place has a great balcony with lots of trees and plants. The palm tree backdrop inspired something tropical. I whipped up these gluten free, low calorie coconut butter banana pancakes. YUM!

If you haven't tried coconut butter, you must! It's different than coconut oil. It is the actual coconut flesh puree. It's pretty high calorie, but it packs a flavorful punch, so you only need a mere 1/4 tsp in this recipe. If you're a big coconut fan, top with additional coconut flakes. I'm not into the flakes, myself, so I used sliced bananas, hemp seeds, flax seeds, and pure Vermont maple syrup. And I used my Hawaiian coffee mug my friend brought me back from Hawaii. It just completes the picture, don't ya think? ;-)

If you haven't tried hemp seeds, I suggest those as well. They are super high protein, full of omega fatty acids, and calcium. They add an awesome nutty flavor to smoothies, yogurt, or as a topping on salads and pancakes.

Tropical Coconut Butter Pancakes

1/2 cup old fashioned oats
2 Tbsp Greek yogurt
1/4 tsp coconut butter (not oil)
3 Tbsp cashew milk (or milk of choice, add more or less depending on how thick you want your batter)
1/2 tsp baking powder
2 Tbps egg whites
1/2 banana
1 tsp Mexican vanilla (you can use regular vanilla too, but Mexican is amazing if you can find it)
Optional: syrup, bananas, coconut flakes, hemp seeds, flax seeds, etc for topping

1. Spray griddle or skillet with cooking spray and set on medium heat. Blend oats in a blender until fine
2. Add all ingredients and blend until mixed and smooth. If you need to add more milk, do so.
3. Pour about 1/4 cup of batter per pancake and let set until bubbly and edges start to brown, 3-4 minutes.
4. Gently flip pancakes over and cook an additional 1-2 minutes.
5. Stack and top with garnishes of your choice. I used hemp seeds and flax seeds for extra nutrition and to add to the flavor complexity.

Enjoy and my sunny days come your way!


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