Peachy Pancakes

I wanted waffles, but the recipe I needed was online and I wasn't. So, I made pancakes instead from the recipe below. However, I was not yet fully awake thus somewhat bumbling in the kitchen. This is probably how many delightful dishes are created...

Pancakes

(from Cooking with Coconut Flour by Bruce Fife, ND)

2 eggs

2 T coconut oil

2 T coconut milk (I used fermented)

1 tsp. sugar 

1/8 tsp. Kosher salt

2 T sifted coconut flour

1/8 tsp. baking powder

1/2 cup chopped pecans (optional)

Blend together eggs, oil, coconut milk, sugar and salt. Combine coconut flour and baking poweder and thoroughly mix into batter. Heat 1 T coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2.5 - 3 inches in diameter. Batter will be thick but will flatten out when cooking. Makes 6-8 small pancakes.

Seeing the small amount of batter in the bowl had me a little worried, but I figured if the pancakes didn't satisfy our hunger, we could have some eggs later. Or something. I followed the directions and had some of the pancakes cooking when I realized I had maple syrup in the refrigerator, which meant that when I put it on the pancakes they would turn instantly cold. Yuk. So, I poured some syrup into a small pan, set it on the back burner and turned it on. Then promptly forgot about it. :(

I thought about the pecans and decided they would be good, so I chopped those up. Meanwhile I am still cooking the pancakes and managing to keep them from burning (although I am not sure HOW!). I ended up chopping a few extra pecans (I failed to read the suggested amount, and just guessed as to how many to put in) and decided to toast them in the now empty pancake skillet in just a few more drops of coconut oil. I started those and then I happen to glance at the maple syrup and realize it is almost to boil over. So I whipped that off the burner and raced over to the counter to chop up a peach. By the time I had the peach chopped up, the pecans were starting to burn, so I tossed the peach in to heat it up and take some of the heat off the pecans.

I arranged the pancakes on the plates, spooned on the peach mixture and drizzled hot syrup over the top. They were very tasty--different than the normal pancake of course, but certainly much more nutritious. We both enjoyed them and other than the disaster I left behind in the kitchen, I dub it a success!

Peachy Keen Pancakes

GF Chocolate Chip Cookies

1/2 cup organic extra virgin coconut oil (melted)
1/2 cup organic sucanat (evap. cane juice)
1 Tbsp. vanilla
4 whole pasture raised eggs
1/8 tsp. sea salt
1 cup organic coconut flour
1/2 cup organic unsweetened shredded coconut
3/4 cup organic chocolate chips

Preheat oven to 350. Mix together oil, sugar, vanilla, eggs and salt. Then add flour, coconut and chocolate chips. Drop spoonfuls (I use a small scoop for uniform size) onto slightly greased stone or parchment lined pan and bake for 14-15 minutes or until slightly browned. They do not spread out, so you can put them fairly close together. Makes about 36 cookies.

Mimi's Corn Meal Waffles

Mix together in large bowl:

2 T coconut flour

2 T almond flour
1/4 cup hazelnut flour

1/2 cup spelt flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. raw sugar

1/2 tsp. sea salt

1 cup organic cornmeal

2 eggs (separated)

Mix with whisk:

2 egg yolks

1/4 cup coconut oil (melted and allowed to cool)

2 cups buttermilk

Add wet mixture to dry ingredients.

Whip egg whites until stiff and fold into batter.

pour onto hot waffle iron, and sprinkle chopped nuts on batter before closing lid.