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.

coconut flour pancakes

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!

Today’s recipe was inspired by this recipe from Ambitious Kitchen and this recipe from ImmaEatThat.

If you make these pancakes, be sure to leave a comment here or share with me on Instagram!

Almond Butter and Jelly Coconut Flour Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: Serves 1
 
Ingredients
  • 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
Instructions
  1. In a small bowl, beat egg and milk until smooth.
  2. Stir in coconut flour, baking powder, and salt.
  3. Mash raspberries into a jam-like consistency, then fold into pancake batter.
  4. Melt butter (or your preferred oil) in a small skillet over medium-high heat.
  5. Spoon some of the batter (about ⅓) into the pan, then use the back of the spoon to spread the batter into a pancake.
  6. Cook for a couple minutes until the edges appear set, then flip and continue cooking for about 15 seconds.
  7. Repeat for the rest of the batter, then top the pancakes with a (generous) drizzle of almond butter and enjoy!