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Looking for a breakfast option that will keep you satisfied, yet will break up the monotony of eating eggs?  This is it!  My kids (and husband) look forward to eating pancakes on the weekends.  (Generally, I still eat eggs because I feel better with eggs– although, even I get tired of them sometimes.)

Chris is the Pancake Master around here.  I’ve been meaning to share his recipe(s) with you for awhile, but I keep forgetting to take a picture.  Below is the base recipe that he uses for pancakes.  These are good, but (in our opinion) need to be topped with something (fruit, apple butter, nut butter or maple syrup).  We usually mix the recipe up by adding sliced bananas, berries, pumpkin, or grated apple to the base mixture.  This recipe makes a lot of pancakes, so you may want to cut it in half.  We like to use the extras for sandwiches (usually nut butter and banana) in the kids’ lunchboxes or for quick snacks.

• 12 pastured eggs
• 3/4 cup coconut milk (raw milk is good, too)
• 2 Tbsp real maple syrup (adjust if you would like them sweeter)
• 1 tsp sea salt
• 3/4 cup coconut flour
• 2 tsp baking powder
• 1 Tbsp vanilla
• 2 tsp cinnamon
• 3/4 cup melted coconut oil (or organic butter)
• Optional add ins:  1/2 cup pumpkin puree, 1-2 sliced bananas, 1-2 grated apples, 3/4 cup blueberries, 1/2 cup chocolate chips.

1.  In a large bowl, whisk the eggs until they are broken up.

2.  Add everything except the coconut oil and continue to whisk (or you could use an immersion blender).

3.  Add the coconut oil last (otherwise you can get solid chunks as its temperature changes) and whisk again.

4.  We use a griddle and cook for a couple of minutes over medium heat before flipping.  They should flip easily– or it’s too soon.

And, by the way… have you entered our coconut flour giveaway contest?  Hurry up and enter!  A winner will be chosen on Friday, Jan. 20!
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Shared at:  Fat Tuesday, Traditional Tuesdays, Fight Back Friday, Friday Food Flicks, Real Food Wednesday, and Monday Mania, Gluten Free Meal Plan.