Happy Pancake Sunday loves!
Since I love you guys so much, I can’t bear to keep you waiting anymore for my latest recipe. If you follow me on Instagram or Twitter (giveaway entry alert…click HERE!), you’ve probably caught a glimpse of the peanut butter and blueberry filled mornings I’ve been having lately…
Since I’ve been tracking my calories, I’ve been taking it easy on the high calorie nut butters lately, but the other day, I had a MAD craving for PB&J and there was no resisting it! But I didn’t want just the standard sandwich, so I decided to throw a few things in a bowl and try my hand at my own version of coconut flatbread.
I’ve made coconut flatbread in the past and it came out incredible, but since I knew I wanted to LOAD it up with peanut butter, I thought I’d change things up a bit and take out the egg yolks.
Don’t worry my little yellow puddles of deliciousness, you’re still near and dear to my heart!
For the first version, I used about half the recipe and made myself the little blueberry PB&J mess you see on the left…but the next day, I doubled it and well…
They accidentally turned into pancakes!
Believe me, I use the term “accidentally” very, very lightly!
Topped with a bit of thinned chocolate coconut peanut butter and some of my homemade blueberry fruit puree and all my (breakfast) dreams came true!
I had every intention of making them AGAIN today to celebrate Pancake Sunday…
But this morning was a bit different.
You see, during a late night marathon of Gossip Girl, I got a little wild and woke up with the worst hangover. I know, I know…it’s just so unlike me…especially when I’m alone. I guess I was just missing BB…and also totally caught up in the ongoing shift of power between B and S.
Not that I’m condoning this sort of behavior, but if you dip a spoon in peanut butter (especially if it’s Cookie Nookie) and THEN in granola…oh God, just don’t!
You won’t be able to stop!
Maybe I should consider getting a sponsor…*
Unlike others who firmly believe in the “hair of the dog” approach, I didn’t even want to LOOK at peanut butter (so sad) this morning, so…
I created a PB&J-less stack:
Clean, fresh, and 100% delicious!
But here’s the recipe for the one that started it all!
PB&J Coconut Pancakes
Prep Time: 5 minutes
Cook Time: 10-20 minutes
Keywords: fry breakfast gluten-free high protein soy-free vegetarian no sugar added paleo coconut flour egg whites almond milk Pancake Sunday pancakes
Ingredients (Serves 1)
- 1/4 cup coconut flour
- 3-4 egg whites (1/2 cup)
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 5-7 drops liquid stevia or other sweetener (optional)
- Your favorite jam and peanut butter + a bit of water
1. Preheat a non-stick skillet or griddle to medium heat and coat with a bit of coconut oil or non-stick cooking spray.
2. Combine all ingredients in a blender*
3. Spoon batter into skillet making 2-3 pancakes and allow to cook for 8-10 minutes per side (longer time needed for bigger cakes)
4. Layer with jam or homemade fruit puree’
5. Whisk water and peanut butter together until you get your desired consistency and then drizzle on top!
*I think the blender works best for these ingredients. You can whisk it by hand, but it takes a little “elbow grease” to work out the lumps!
Nutritional Stats: 331 calories, 11g fat, 35g carbs, 24g protein
Now, if you’ll excuse me I’m off to go hide all the peanut butter in the back of the pantry and hit up a class at the gym!
*In all seriousness, I just want to say this: We all make mistakes. We will occasionally falter. And heck, sometimes overindulge on peanut butter and granola until we have a tummy ache, but it’s ALL about you’re outlook….
Nobody is perfect, but each day is new!
Just do me a favor and remember that.