Kat and CGB have been on a mission to find foods that, as Kat put it, “can be brought out in a hurry, eaten in a car seat, have almond butter spread on it and can be made in advance… Not necessarily all at the same time!”
This recipe is from a cookbook that CGB owns: (can you post the name of it to comments CGB??)
3 tablespoons melted butter or oil
1/4 cup plus 2 tablespoons coconut milk
1/2 teaspoon honey (or I used 1tsp agave as I didn’t have any honey)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup coconut flour
1 teaspoon baking powder
1/2 cup or more of water (to thin the batter)
Optional: flaked coconut, berries, nuts, cinnamon
Mix the wet ingredients together EXCEPT the water.
Separately mix the dry ingredients.
Add the wet into the dry and mix till smooth then gradually add water until the desired consistency is reached (I liked them thinner rather than thicker and used 3/4 cup water all together).
Heat a well buttered pan and spoon in batter – smaller is better as they are hard to flip as they’re more crumbly than regular pancakes, so a dessert spoon blob of batter worked well for me and small is kid friendly too:)
Cook for about 3 mins each side until browned – make sure the heats not too high – slow and steady wins the race!
“Second time lucky this time added cinnamon and made them much smaller so I could actually flip them;)
Biggest observation – They have the consistency of corn pancakes (according to John as those are common in southern US) basically more grainy texture than regular pancakes.” – Kat
As a side note, I should mention that yesterday Kat decided (well, actually I may have “helped” her decide) to go for the wod Rx’d even though she had never done pushups off her feet in a wod yet. She went in laughing and expecting to get a single round, and came out grunting and still smiling 15 minutes and several rounds later. Amazing work Kat, I was VERY proud of you.