Hungry Haley

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Coconut Flour Almond Pancakes (GF, Vegetarian, Paleo)

Paleo, GF, Pancakes, Vegan, Grain-Free, Freezer-friendly, Meal-prepHaley HansenComment

Coconut flour and I have this love-hate relationship.

Whenever I try making pancakes or waffles with it, I end up with batter everywhere because… well I’m not actually sure why. It’s frustrating and, yet, for some reason, I always try again.

It’s like the end of a long relationship where one person keeps going back to the other, despite how much she knows she should just let go. Sorry that was kind of a little too serious. But you get the point.

Anyway, the coconut flour actually worked this time! Woo hoo!

Flipping the pancakes, I could feel my heart racing, my brain telling me, “It’s not going to work, dummy. Give up.” But I refused.

And I’m so glad I did. These pancakes were awesome, dude. Perfectly filling, flavorful, coconut-y, banana-y, almond-y, a little cinnamon-y – just really awesome.

As I write this little story, I realize that sometimes we try hard for something – whether that’s getting an A on a test, reaching a new fitness goal, even getting over a tough break-up – and we don’t get it right away. We push, we keep trying, we work harder, and nothing seems to work. The pancakes just don’t seem to flip right. But then, one day, when we just let go of worry, frustration, and maybe even just forget about trying so hard – when we just let go – things work out.

To end this on a cliché note – never give up, kids. Life gets better, I promise.

In the meantime, make these pancakes! 

Makes 1 stack

¼ cup coconut flour
1 scoop vanilla protein powder*
2 egg whites
1/3 cup almond milk
1 tbsp. ground flax seed
1 oz. roasted almonds, roughly chopped
1 tsp. cinnamon, plus more for sprinkling
¼ tsp. nutmeg
½ tsp. baking soda
1 banana, sliced
agave, for drizzling
coconut oil, for greasing the pan

1.     In a medium size bowl, combine the flour, protein powder, flax seed, almonds, spices, and baking soda. Add the egg whites and almond milk and whisk until full incorporated.
2.     Heat a large nonstick skillet over medium heat and coat with coconut oil. Scoop spoonfuls of the batter onto the skillet and cook about 3 minutes each side.
3.     Arrange on a plate, sprinkle with banana slices, cinnamon, and agave. Serve immediately! 

*If you don't want to use or don't have protein powder, simply replace it with about another quarter cup of coconut flour. If you do this, you may have to add a little more almond milk depending on the consistency.