Coconut Almond Pancakes
Ingredients
2 eggs (chicken or duck)
½ tsp vanilla extract
1½ tbs pure maple syrup
2 tbs coconut oil, melted and cooled (plus more for the pan)
2 tbs filtered water (more as needed)
1 c almond meal (or sub almond flour)
1 tsp baking powder
1/8 tsp of Himalayan or sea salt
3 tbs shredded coconut, unsweetened (optional)
Directions
In a medium sized bowl, add the eggs, vanilla, maple syrup, coconut oil and water. Whisk to combine.
In a separate bowl, mix the almond meal, baking powder and salt, breaking apart any almond meal clumps. Add the dry ingredients to the wet, and stir to combine. Let sit for 10 minutes.
Heat a pan over medium-low heat with enough coconut oil to coat the pan. Add the batter, creating 3 to 5 inch wide pancakes. Shape the pancakes with the back of the spoon, as this batter is quite thick. If the batter is too thick, thin it out with a little water.
Sprinkle the top of each pancake with shredded coconut before flipping, trying to keep the coconut from falling into the pan, as it will burn.
Once the pancakes are golden brown on the bottom, flip and cook until golden brown on the other side. When the pan becomes dry, add more coconut oil.
Once done, keep the pancakes warm in an oven or toaster oven until you finish cooking the rest. Serve with fresh fruit or a warm berry sauce (just simmer some frozen berries in a pot over low for the most delicious quick berry topping - strawberries or raspberries are my favorite!).
Notes
Using almond meal instead of grain flours makes these far more blood sugar friendly than your typical pancake. Why does it matter? Having balanced blood sugar is one of the most important practices for supporting health and it influences everything from hormone balance, healthy pregnancies and metabolic function to having even energy, lowering stress and supporting general long term health.
Blood Sugar Tip
Go light on the maple syrup, use fruit for natural sweetness and don’t be afraid to add a nob of butter.