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Coconut Flour Pancakes

Coconut Flour Pancakes

These grain-free flapjacks aren't the only thing that will be flipping! You will not believe how good these are until you try them! I love making a huge batch of them to store in the freezer for mornings when I am running late but want some comfort food. They are very easy to whip up and toast up perfectly if you do decide to save them for later. I love to add all sorts of toppings to mine to add different textures but they are pretty good on their own :)

Ingredients:

  • 1/2 cup coconut flour 
  • 1/4 cup tapioca starch
  • 1 tsp baking soda
  • 2 flax eggs (2 tbs ground flax, 6 tbs water)
  • 2 tbs coconut oil, melted (oil-free version: runny nut butter)
  • 1/4 cup almond milk (may need to adjust based on consistency of batter)
  • 2-3 tbs maple syrup
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Directions:

  1. In a large bowl, combine the dry ingrdients
  2. Add in the remaining wet ingredients into the dry and mix
  3. The batter will seem thick for a pancake but trust me, it will thin out. If it is super thick and lumpy then add a few more tablespoons of almond milk
  4. Preheat a pan on medium low heat
  5. Scoop the batter onto the warm pan. I use about 1/4 cup of batter per pancake
  6. Cook on each side for 5-7 minutes. Each side should be golden brown
  7. Serve right away or let cool completely then store in an airtight container for later
  8. When you are ready to eat them, I suggest adding some almond butter, hemp seeds, dark chocolate, etc to add some extra texture!
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