Coconut Flour Pecan Pancakes

I love Saturdays. Sleeping in, leisurely cooking with my hubby, doing our daily reading, it's these small things that make Saturdays so awesomely, awesome. 

This morning's breakfast: Pecan Pancakes, made with coconut flour (for a healthier option)!

I love breakfast foods, especially waffles and pancakes. When Jason and I began to eliminate grains from our life, along with other processed foods I knew I would miss my favorite breakfast foods. Thankfully, Jason found this pancake recipe and it's definitely satisfied my pancake yearning! 

This recipe does call for some items that you may not have lying around the house already--which is okay! My hope in sharing these recipes is to encourage you to go outside of your comfort zone and purchase some of these healthier cooking bases/additives to show some healthier eating options and still having those food items you just can't go without--like my muffins and "oatmeal". I promise, you will find many, many uses for these flours, gelatins, seeds, etc. that we mention using! I would be happy to share more of our favorite recipes if you are interested! 

What you need:

1/4 cup coconut flour (we got ours off of Amazon it's organic and comes in a pack of 6 so it will last a while. We got ours in Sept and have only used 1 full bag.)

1 tbs of grassfed gelatin (also, purchased off of Amazon and it has many other healthy uses as well)

4 pasturized eggs at room temperature (we get all eggs from the local farmers market)

1 heaping tbs of softened butter or coconut oil (heating coconut oil for 30-40 seconds in the microwave puts it in it's liquid form needed for mixing) 

1/2 cup of coconut milk (from Amazon as well)

1/2 cup chopped pecans

Coconut oil for the pan/griddle

What you do:

Heat your pan or griddle over medium heat

Whisk together the coconut flour and gelatin

Stir in the eggs, beating until a smooth paste forms

Stir in the softened butter/coconut oil until combined 

Add the coconut milk

Add chopped pecans

Cook the pancakes on the pan/griddle under the edges and center starts to look opaque, then flip

This makes about 12 small pancakes--we made it into 6 larger pancakes. 

We topped ours with some local honey from the farmer's market (you could also use 100% pure organic maple syrup) and some of our favorite fruit! 

This was the first time we've ever added pecans to the batter and it was AWESOME! 

As a side note, these pancakes are not "light and fluffy" like pancakes made with enriched flour. They are more hearty and somewhat "gritty" I'll say. They are PACKED with fiber and leave you feeling full.