Grain Free Coconut Cinnamon Pancakes
When I was in university I ate a toasted everything bagel for breakfast just about every day. Sure it wasn’t the most balanced
meal but it gave me with the energy I needed to focus on important things like semiotics and French feminist theory rather than my grumbling stomach. Plus, did you know that your brain requires 15 times more energy when you’re thinking hard than when you’re zombified/watching project runway? Its true!
These days I am still a creature of habit when it comes to my morning meal and while I prefer a bowl of oatmeal or Ezekiel toast over refined white flour, I definitely choose a grain-based breakfast 9 times out of 10….
Not that there’s anything wrong with that!
But in keeping with my current plan of eating
more variety I was on a mission today to create a filling, fibre-rich breakfast that was heavy on the protein and healthy fats and a little less grain-centric. To my suprise I ended up creating something totally grain-free, gluten-free, refined sugar-free and dairy-free. I know what you’re thinking and yes
the secret ingredient is
I kid, I kid. These are an absolutely delicious alternative to traditional pancakes! C’mon, have I ever led you astray? 😉
Grain-Free Coconut Cinnamon Pancakes
- 3 tbsp coconut flour
- 1 tbsp ground chia or flax
- 1/8 tsp baking powder
- pinch of salt
- sprinkle of cinnamon
- 1/2 cup squash or yam, cooked and mashed**
- 3/4 cup almond milk
- 1 whole egg, separated
- 2 tsp maple syrup or a few drops of stevia
- 1/8 tsp coconut extract (optional, can sub for vanilla)
- 1/4 cup egg whites
**can sub for 1 medium mashed banana for a yummy banana coconut variation!
- Stir dry ingredients together in a medium sized bowl.
- Mash squash, egg yolk, sweetener and extract into the dry mix. It should be crumbly at this point. Stir until well combined. Slowly stir in almond milk.
- Beat remaining egg whites (1/4 cup + the remainder from the whole egg) for a minute or two, until white and foamy. Fold egg whites into the pancake batter.
- Heat a griddle or nonstick pan and add a little oil or cooking spray (I like this coconut oil spray)
- Cook for 2-3 minutes or until batter looks dry and bubbly, flip and cook for an additional minute.
Makes 1 substantial serving. Feel free to double the batch and save the leftovers for on-the-go snack or tomorrow’s breakfast!
Are you a creature of habit in the mornings?
Do you favour a protein-rich, grain-based or balanced breakfast?
Posted by the healthy hipster on January 25, 2012