Tuesday, April 12, 2011

Tasty Tuesday: Cooking With Coconuts!

Hey ya'll - it's time for another Tasty Tuesday: Cooking With Coconuts Blogisode here on Belle of The Desert! I went to Cracker Barrel this weekend and they have a new spring menu item called Six Grain Granola and Pancake Breakfast that is absolutely FABULOUS!!! 

{photo cred}

It got me to thinking... I wonder if I can make a version of this with coconut flour...? So I began googling and ran across this website that had a recipe for coconut flour pancakes - I tweaked it a bit and voila!

{photo cred}
Fluffly Coconut Flour Granola Pancakes

Recipe Notes: Both cow's milk and coconut milk work well in this recipe -  I chose coconut milk because I'm not a huge fan of drinking something that is made to make a baby calf gain like a gazillion times it's birth weight in a year... Keep the pancakes small and watch them so they don’t burn.
  • 4 eggs, room temperature
  • 1 cup coconut milk 
  • 2 teaspoons vanilla extract
  • 1 tablespoon raw honey or a pinch of stevia
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 Himalayan salt
  • 1/2 cup organic granola of your choice
  • 1/4 cup almonds (optional)
  • coconut oil for frying
  • 1 banana
  • Raw honey for topping
  1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, honey (or stevia) and vanilla.
  2. In a medium-sized bowl combine coconut flour, baking soda, Himalayan salt granola and almonds - whisk together. Stir wet mixture into dry until coconut flour is incorporated.
  3. Grease pan coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
  4. Serve hot with butter, honey and sliced bananas.

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