When you’re in the mood for dessert and breakfast, what do you do? You make these. The perfect combination of a healthy breakfast and a delicious dessert will make for a full belly and a happy soul!
Pancake Ingredients:
- 4 whole eggs
- 1 cup canned coconut milk(not coconut beverage)
- 2 tablespoons pure maple syrup, raw honey, or coconut nectar
- 2 teaspoons pure vanilla extract or 1/2 teaspoon vanilla bean paste. I use this.
- 1/2 cup coconut flour
- 1 teaspoon arrowroot flour
- 1 teaspoon baking soda
Pancake Process:
1. Mix together the milk, eggs, sweetener and vanilla in a medium-large mixing bowl.
2. Mix together the coconut flour, baking soda, arrowroot and salt and then add to the milk and egg mixture.
4. Pour the batter onto a well greased skillet set on medium heat. Form into pancake shapes(the thinner the better)
5. Once the pancakes bubble on the top(about 5-7 minutes, flip over and cook other side until golden brown.
6. Serve with strawberry sauce and coconut cream topping (directions below)
Strawberry Sauce Ingredients:
- 2 cups frozen or fresh strawberries
- 1/2 cup water
- 1/2 teaspoon vanilla
- 1 teaspoon arrowroot powder or tapioca starch
Strawberry Sauce Process:
1. Pour strawberries, water, and arrowroot into a medium sized saucepan over high heat.
2. Heat and mix constantly, breaking strawberries down until mixture starts to bubble.
3. Keep to a strong simmer for 5-7 minutes. Keep mixing.
4. Add in vanilla and take off heat. Cool down in the refrigerator for 5 minutes or until ready to serve.
Coconut Topping Ingredients:
- 1 can full fat coconut milk, chilled
- 1/2 teaspoon vanilla or vanilla bean paste
- 1 teaspoon coconut nectar or maple syrup
Coconut Topping Process:
1. Open coconut milk can and remove the thick top part from the can.
2. In a small bowl, whisk the coconut cream, vanilla and sweetener.
3. Store in the refrigerator.
