It’s that time again, you know, breakfast.
Actually it’s second breakfast in my house. You see, the kids wake up at 5:30am and eat breakfast together, then it’s off to school for them.
Then I get back around 8am and make my boyfriend breakfast. So it’s technically second breakfast now. I’ll usually just slide through breakfast with an herbal tea, or some eggs and an avocado with a dash of pink salt for myself. But unless he’s out surfing, I will try to make him something nice.
We don’t like to eat the same things all the time, so I try to put variations and twists on popular dishes. Like pancakes. I don’t think I’ve ever made the same pancakes twice.
Whether I add vanilla, or cinnamon, nutmeg, or almond flour, I love to experiment and try new things. And when I find a winner, I feel obligated to share it.
This one I made today, was absolutely delicious. I think you will enjoy it. It had a sublte coconut flavor, and a hint of bacon. I used bacon fat to fry the pancakes today, but you could use ghee, pasture-raised butter, or extra-virgin coconut oil.
We were out of maple syrup so I blended up some frozen strawberries, a banana, coconut nectar and some filtered water to make a delicious puree. You don’t need to add the coconut nectar, it’s sweet enough without it, but I added just a tad because you know, boyfriends. And you could use raw honey instead of coconut nectar, or you could even use pure maple syrup if you wanted to. Mmm, that would be good.
Feel free to share the recipe below with family and friends, so we can all bask in the glory of gluten-free pancakes! The more the merrier! Enjoy!