Almond Butter and Jelly Coconut Flour Pancakes
My current obsessions: Orange is the New Black, bedroom design + plants, and Almond Butter and Jelly Coconut Flour Pancakes.
This morning I finally started watching Orange is the New Black and I’m pretty proud of myself. Starting a new TV show might be a weird thing to consider an accomplishment, but I’m totally someone who just watches the shows I like over and over, so this is a pretty big deal.
In other news, I’ve been really into bedroom design recently (I kinda went crazy on Pinterest). I would love for my room to be a tidy, peaceful sanctuary type of place, but the reality is that it’s often cluttered and chaotic.
But after scrolling through tons of minimalist home inspo, I was inspired to get my act together and commit to creating the space that I want. Yesterday was all about the deep clean, and now it’s time for the fun stuff: plants! I’m so ready to be a crazy plant lady.
Finally (and most importantly), this week I discovered the deliciousness that is Almond Butter and Jelly Coconut Flour pancakes. At first, I was skeptical of coconut flour pancakes because I feel like if I want a pancake, I’m just going to eat a pancake. But eventually I got curious and gave them a try. Verdict? SO GOOD!!
For me, they don’t replace traditional pancakes but instead are delicious in their own right. And they’re a great base for tons of fun flavor combinations. I have a feeling you’ll be seeing lots of different flavor combos in the future, but for now, these AB&J pancakes are going to rock your world!
If you make these pancakes, be sure to leave a comment here or share with me on Instagram!
- 1 egg
- 2 tbsp milk (I used 2%, but use whatever you prefer)
- 2 tbsp coconut flour
- ¼ tsp baking powder
- pinch of salt
- ¼ c. raspberries
- almond butter
- In a small bowl, beat egg and milk until smooth.
- Stir in coconut flour, baking powder, and salt.
- Mash raspberries into a jam-like consistency, then fold into pancake batter.
- Melt butter (or your preferred oil) in a small skillet over medium-high heat.
- Spoon some of the batter (about ⅓) into the pan, then use the back of the spoon to spread the batter into a pancake.
- Cook for a couple minutes until the edges appear set, then flip and continue cooking for about 15 seconds.
- Repeat for the rest of the batter, then top the pancakes with a (generous) drizzle of almond butter and enjoy!