Essential Coconut Pancakes

Essential Coconut PancakesCoconutCookbook

When I saw The Complete Coconut Cookbook was coming out this month, I was so excited. Besides the fact that it is also by my book publisher, Robert Rose, I have been a fan of coconut way before it’s popularity. If you’re looking for a great breakfast recipe, try these Essential Coconut Pancakes. Few things top homemade pancakes, and this coconut variation is a winner with kids and adults alike. You’ll stay satisfied for hours, too, thanks to the high protein content of the chickpea flour (10 grams in 1 cup compared to 8 grams in wheat flour) and the high fiber content of the coconut flour. They also taste amazing. If you’re like me and super busy on the weekdays, you can make these ahead of time and refrigerate them between sheets of waxed paper, tightly covered in plastic wrap, for up to 2 days or freeze, enclosed in a sealable plastic bag, for up to 1 month. Let thaw at room temperature or defrost in the microwave.

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This book is fabulous! You will enjoy 300 all-natural, easy-to-make coconut recipes by Camilla Saulsbury, a great cookbook author. She discusses the differences in coconut oils, uses of coconut, health benefits and so much more.

Almond Butter-Flaxseed Pancakes

Since I have been obsessed with almond butter for quite some time, I thought I would try my hand at making these Almond Butter Flaxseed Pancakes. You combine almond butter with your favorite homemade or store-bought pancake mix, flaxseed meal (which can be found at most local groceries), banana and even nonfat Greek yogurt. My kids went nuts over these, and I felt great serving them such an incredibly healthy breakfast. They called them, “Banana-Nut Pancakes” which was a great name. These pancakes taste great reheated, and they make a great healthy afternoon snack. Enjoy anytime of the year, but they are perfect for a healthy Christmas break, New Year’s or weekend breakfast.