I never used to consider myself a pancake person. For some reason, the whole pancake-thing never really did it for me. I was always left unsatisfied, always wanting more, not because I was still hungry, just not thrilled.
As I’ve become more of a “foodie,” the idea of different pancakes has intrigued me. You can do almost anything with them–sweet or savory, thick or thin. Big stacks or one big cake. While I never enjoyed drenching my plate in maple syrup, the idea of special sauces on top or in between each fluffy layer is something I think about when planning a new recipe.
These pancakes are simple, healthy and filling with only a few ingredients and minimal effort. If you follow a dairy-free diet, I would think that the yogurt could be replaced with applesauce or mashed banana–other types of pancakes on their own and definitely worth a try!
1.5 TBL plain Greek yogurt
2 TBL coconut flour
1 flax egg (1 TBL flax+2 TBL water, mix and let sit for 2 minutes)
1/2 TBL chia seeds (optional)
1/4 cup coconut milk
1/2 tsp. vanilla extract
Pinch of salt
Sprinkle of cinnamon
Remainder of plain Greek yogurt container or 1/3 of a cup or so if using a larger tub
1/2 TBL peanut flour (or peanut butter/almond butter)
1/4 tsp. vanilla extract
In a small bowl, make your flax egg and put aside. In another bowl, combine coconut flour, chia seeds, yogurt, egg, vanilla and cinnamon. Mix to combine using a fork. Add coconut milk a little at a time until the batter is thick but can easily be mixed and spooned onto a pan. Ensure all lumps are mixed out. Fold in blueberries and let sit for 2 minutes.
While waiting, mix together yogurt, vanilla and peanut flour in a bowl and put to the side.
Grease a skillet and place over medium heat. When up to temperature, check consistency of batter. If it has thickened, add a little more coconut milk to get it back to the original consistency. Spoon batter into the pan and spread evenly into a circle. It will not expand or rise.
Do not turn until the sides and top begin to cook, then flip. When pancake is cooked completely through, remove from pan. Spoon a dollop (about 1/2 a tablespoon) of peanut butter yogurt onto the top. Repeat with remainder of the batter.
Spoon all leftover yogurt over the top of the pancakes and sprinkle with additional berries.