Will Run For Pancakes-Adapted Recipe Included

Pancakes!

I really truly promise I have another At The Core of It post coming soon (see here for 1, 2 and 3) where I’ll be targeting under-rated and under-used exercises.

Sauerkraut

BubblyBubbly

And for those who are curious, my sauerkraut is kickin’ butt and frothing away. For my post on that, see here.

I used to follow Church of the Long Run on Sundays, but lately Saturday mornings have just worked better. Since our accident (read about that here), I’ve had a lot of hip and shoulder pain and discomfort and have been seeing a chiropractor (I like to also call him Dr. Sadist, because seriously I’ve never seen someone more excited to snap my neck). So I’ve been stuck on the treadmill (dreadmill) since it’s flat and lower impact.

Such a small seeming incident has really impacted my summer along with this sticky summer head cold I’ve been rocking since my birthday (oh yeah read about that here.), I’m making grumpy cat faces left and right.

But alas, I pledged this week to pound the pavement and trail to get my long run in, because darned if I was gonna let a little thing like nagging pain and a blocked ear keep me inside on the fake track again.

Hello eleven painfully slow miles. However blissful with fresh breezy pre fall air and at least 4 of those miles were on a lake trail with loons and views… it was worth it.

So were these Coconut Flour pancakes and bacon my one-true-love whipped up (with explicitly clear recipe and notes and instruction :)) for me.

Ingredients for pancakes

The makings of Magic!

I am currently following a grain/lactose/refined sugar free diet. I was having specific symptoms and I think I’ve finally figured out what has triggered them. So I’ll likely re introduce some grains. Because I’ve weirdly missed oatmeal. I will also be taking a stab at sourdough, which will be another fun fermentation post.

I used this recipe by Leelalicious for her Fluffy Coconut Flour Pancakes.

I did make some changes, so I’ll share my adapted version. Maybe I have been without delicious pancakes for too long. But these were so very close to the real thing, I was happily fooled.

 

 

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Print Recipe
Fluffy Coconut Pancakes-Adapted from Leelalicious
Delicious Grain Free Pancake recipe adapted from Leelalicious *Recipe contains affiliate links
Prep Time 10 minutes
Cook Time 5 minutes
Servings
pancakes
Ingredients
  • 1/4 cup coconut flour I use this brand
  • 1/8 cup arrowroot powder I use this brand
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon optional
  • pinch of salt
  • 2 large eggs room temperature (if using coconut oil this is important)
  • 2 tablespoons melted coconut oil or butter
  • 1/4 cup + goats milk I have also used coconut or almond milk with success
  • 1 tablespoon maple syrup (can use less or use honey)
  • 1/4 teaspoon vanilla Optional-I use this brand
Prep Time 10 minutes
Cook Time 5 minutes
Servings
pancakes
Ingredients
  • 1/4 cup coconut flour I use this brand
  • 1/8 cup arrowroot powder I use this brand
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon optional
  • pinch of salt
  • 2 large eggs room temperature (if using coconut oil this is important)
  • 2 tablespoons melted coconut oil or butter
  • 1/4 cup + goats milk I have also used coconut or almond milk with success
  • 1 tablespoon maple syrup (can use less or use honey)
  • 1/4 teaspoon vanilla Optional-I use this brand
Instructions
  1. Heat your pan or griddle to medium low, make sure it's lightly greased
  2. In a small bowl whisk or sift together dry ingredients (coconut flour, arrowroot powder, baking soda, cinnamon, salt) until combined
  3. In a medium bowl, mix wet ingredients (eggs, oil, milk, maple syrup, vanilla)
  4. Add the dry mix and whisk until fully combined. Don't fear overmixing, there's no gluten. *If batter appears too thick (it will be a bit thicker than regular pancake batter, but if it’s looking like biscuit dough add a little extra liquid (1tbsp at a time)*
  5. Let the batter stand for at least 5 minutes. It will thicken as the coconut flour absorbs much of the liquid. The batter should be really paste-y thick after resting. If its dry and clumpy, add the milk 1 tablespoon at a time, until a thick batter forms.
  6. Drop 2 tablespoons of batter per pancake onto the preheated and spread the batter out a little, I pat it down with a wide flat spatula. You want these to be small tea-cake sized. Only cook one at a time, my SO tried cramming all of them on a small round griddle pan at once and he didn’t have a good time flipping haha. You’ll need to use care and maybe an extra spatula or fork to help with the flip. Cook for about 3 min,. Then cook the other side for a couple more minutes.
  7. Keep a close eye- they burn easily
  8. I’ve eaten these hot (best) and lukewarm (still yummy), I have not yet tried freezing them
  9. Suggested sides: bacon, fruit, more bacon and maybe some tasty maple sausages
Recipe Notes

What are your go-to yummy breakfast recipes? Do you have dietary restrictions? How do you deal with them?

Please let me know if you try out my version and what your experience was! What changes did you make? Was it a success or a fail?

Til the next time-

xo

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