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!

 

Bye Bye Boring Breakfast

Breakfast brings so much joy to my life. That may sound silly, but it’s true. All my life my family has taken time to eat together before school/work during the week, and on the weekends we enjoy relaxing breakfasts where we take time to talk, read, and eat delicious food.

So many of my best food memories involve breakfast foods, like the time my little sister and I made ourselves pancakes for dinner and threw in every random ingredient that sounded good, or when my siblings and I would try to make special anniversary breakfasts for my parents.

But recently I’ve been eating the same 3 breakfasts (yogurt + granola, eggs + toast, oatmeal + banana) over and over and over. And those are good breakfasts, but a girl’s gotta mix it up sometimes. Plus, my Instagram is starting to get a little repetitive.

So in an effort to have some fun with breakfast, I’m creating the Bye Bye Boring Breakfast challenge. All of these recipes can be prepared in 15 minutes or less and are sure to bring some variety to your routine.

This week, I’ll be making these recipes and sharing them on Instagram each day. I hope you’ll join me in trying some (or all!) of the recipes and banishing your breakfast blues. If you make any of these recipes, be sure to tag me on Insta or let me know in the comments!

Sunday:

Poached Eggs and Avocado Toast by Pinch of Yum

 

Monday:

Pecan Pie Oatmeal

 

Tuesday (Valentine’s Day):

Chunky Monkey Mug Cake

OR

Chocolate Cinnamon Rolls (these take longer than 15 minutes, but if you have time they’re really fun)

 

Wednesday:

Breakfast Tacos by Nutrition Stripped

 

Thursday:

Banana Chia Pudding  by Baked Greens

 

Friday:

Matcha Green Smoothie (personally I’ll probably have this with some peanut butter toast)

 

Saturday:

2 Ingredient Pancakes by Gimme Delicious

 

 

 

 

 

Honey Lemon Pancakes

I am officially a pancake convert. I’ve never been anti-pancake, per-say, but I am definitely someone who would choose waffles/avocado toast/yogurt and granola/oatmeal over pancakes every time. (Can you tell I’m a breakfast person?)

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Fortunately, this all changed when these slightly sweet, light, tender, perfect pancakes fell onto my plate, covered in a cascade of fresh, ripe, end of summer strawberries. They fit my checklist of a perfect pancake in every way. The nutty whole wheat flavor I love is definitely present, but somehow the pancakes still retain an airy tenderness. The pancakes are protein packed (12 grams for the recipe!), but without any of the odd flavor I find “protein pancakes” sometimes have. The honey-lemon flavor is subtle but essential, making these pancakes the perfect last hurrah for summer flavors.

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Considering I basically just wrote an ode to pancakes, I think it’s pretty obvious how much I adore them. These pancakes come together in no time, so while they are the quintessential slow, lazy weekend breakfast, I’m sure you could also whip some up when you want something special before work/school. And yes, I would absolutely wake up early to make these. They’re THAT GOOD.

If you do any one thing for yourself this weekend, it should definitely be making these pancakes (preferably in your bathrobe, while playing your favorite peaceful music/podcast, after sleeping in for a couple extra hours).

Honey Lemon Pancakes

Ingredients

  • 1 Egg
  • 2 tbs greek yogurt
  • 1 tsp lemon juice
  • ½ tsp honey
  • ¼ cup wheat flour
  • ½ tsp baking powder
  • 2 tbs sparkling water

Directions

  1. Combine egg and yogurt in a small bowl and mix until smooth and custard-like in appearance.
  2. Add in lemon juice and honey, then stir until incorporated completely.
  3. Gently fold in flour until mixture is smooth and uniform.
  4. Combine sparkling water and baking soda in a separate bowl. Once the mixture begins to fizz, stir it into the pancake batter.
  5. Set greased pan over high heat
  6. After about 30 seconds, begin adding ¼ cup batter to pan until all the batter has been used. (Should make four medium sized pancakes)
  7. Cloak with strawberries, drizzle with syrup, and enjoy!

Now that my love for pancakes has been activated, I’d love to hear all your favorite recipes! And if you make these, I’d love to hear about that too! Basically, just share all your pancake adventures with me on  Instagram or in the comments. Have a great weekend <3