Pumpkin & Pomegranate

Don’t get me wrong, I love my almond meal pancakes. They are delicious, full of good fats and protein, and they really hit the spot. They are a little dense though, and sometimes I just want something a little more delicate. Enter Coconut flour. Coconut flour isn’t as oil heavy or dense as almond flour, but it does still require eggs as a binder. As far as I know it won’t work without eggs.

Matt did much of the work for these, and cooked them to absolute perfection. He was a little worried when I said I didn’t want anything “in” them besides the lemon zest. He felt that I was not being honest and that I really wanted berries in them…but I was not being a pancake martyr! I just wanted the simplicity of the lemon zest, and the sweet berry taste from my homemade blackberry syrup. They were DIVINE!

Lemony Coconut Pancakes

Ingredients:

• 3 Pastured, or Backyard Eggs
• 1 T Coconut oil, melted
• 1 tsp. Vanilla
• 5 T Coconut Milk
• Zest of 1 Organic Lemon, grated
• 2 tsp Date Sugar
• 3 T Coconut Flour
• 1/4 tsp Sea Salt
• 1/4 tsp Baking Powder

Method:

1. In a small bowl whisk together the eggs, melted coconut oil, vanilla, and milk until combined. Sprinkle in the lemon zest.
2. In a separate bowl, sift together the remaining ingredients. If the date sugar doesn’t fit through the mesh, just make sure there are no clumps and sprinkle it in with the rest of the sifted dry ingredients.
3. Mix together the wet and dry ingredients until combined and fry small pancakes (about 3 inches in diameter) in virgin coconut oil.
4. Serve with fresh fruit or homemade fruit syrup.

*For the blackberry syrup I just used the excess blackberry juice and coconut sugar for when I made my blackberry cobbler. I strained off the berries and then cooked down the juice. It was perfect.

All you need to do is use berries, or chop up other fruits, add a little coconut sugar (if you want to, but it isn’t necessary), maybe some water (depending on the fruit) and cook it down. Applesauce would also be amazing on these.