Weekend breakfasts around our house usually feature waffles or pancakes. The inspiration for these pancakes, by Maria Emmerich at Mind, Body, Health kicked off a flurry of creating as many different versions as I could imagine. A full meal’s protein—without the carbs—in a pancake delivery system? Check!
Berry Pancakes
Yield: 2 servings
4 eggs
1/4 cup coconut flour
1/4 cup raspberries, blackberries, blueberries, or chopped strawberries (fresh or defrosted)
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
pinch lemon zest
pinch of salt
1 teaspoon baking powder
4 tablespoons Swerve (or liquid stevia)
If using a mechanical device, mix all ingredients and let sit for five minutes. (If mixing by hand, whisk eggs first, then add the rest of the ingredients; let rest for five minutes.) Oil a frying pan over medium heat. Pour batter into hot pan (I do dollar-sized) and brown before flipping. Cook until golden brown on both sides.
My Other Pancake Recipes
- Citrus Pancakes: 2 drops LorAnn Oils’ orange or lemon oil + 2 tablespoons orange of lemon zest
- Bacon Pancakes: 1/4 cup crumbled bacon
- Cinnamon-Spice Pancakes
- Gingerbread Pancakes
- Pumpkin Pie Pancakes: 1/4 cup pumpkin puree + 1/2 teaspoon pumpkin pie spices
- Carrot Cake Pancakes: 1/4 cup grated carrot + cream cheese topping
- Chocolate Pancakes
- Pecan Pancakes: 1/4 cup finely chopped pecans
- Almond Pancakes: 1 drop LorAnn Oils’ almond oil, 1/4 cup finely chopped toasted almonds
- Peanut Butter Pancakes: 2 tablespoons peanut butter
Ideas For Toppings
- Sweet Coconut Butter Sauce
- Maple-Flavored Butter Sauce
- Creamy Berry Breakfast Sauce
- Raspberry-Chia Jam
- Butter and fresh berries
- Whipped cream and berries
- A dollop of sour cream or full-fat yogurt
- Powdered Swerve
