Coconut Pancakes with Milky Matcha Sauce

I promised I wouldn't have done this but I can't help it! I have to tell you the back story! When I look up recipes on the internet and see the long winding backstories about horses and farms I promised I was going to be different. Now here we are...not much different. Anyway enough of my ramblings and let's get the backstory over with!


This recipe was introduced to me by one of my dear friends. She loves cooking and pancakes so I wasn't surprised when she sent me this recipe! When I saw the recipe I was completely sold!


This recipe was from the blog well plated. When I saw it I knew I had to go into the supermarket and spend my life savings and buy organic coconut flour. Yes guys, I know coconut flour is on the expensive side BUT trust me when I say THIS WAS WORTH EVERY SINGLE PENNY. Like come on! Do you not see that picture!? The pancakes are unlike ANYTHING I have ever tasted.


I tried it twice...the first time was a complete disaster as I was over confident and went ahead to make major alterations to the original recipe. Well let me tell you...don't. Three eggs sound like a lot but...yup you need it and no the pancakes don't taste eggy. One my second attempt I made a few adjustments to the original recipe and it turned out PERFECT.


Enough of my ramblings! Let's get to the recipe!



Ingredients- Coconut Flour Pancakes

  • 1/3 cup plain nonfat Greek yogurt

  • 1 tablespoons honey (original recipe calls for 2 but I find that too sweet)

  • 3 large eggs

  • 1 teaspoon pure vanilla extract

  • 2 tablespoons coconut oil

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon kosher salt

  • 1/4 cup coconut flour (I used organic

  • 1/4 cup mixed seeds (pumpkin, sunflower etc)

  • Toppings for serving: fresh fruit - cherries, blueberries (strawberries would pair well)

Ingredients- Matcha Milk Sauce

  • 1 PetitPopper

  • 2 tsp maple syrup

  • 2 tbsp coconut/ almond milk


Method

  • In a large bowl, whisk together the Greek yogurt, honey, eggs, and vanilla. Once combined, whisk in the coconut oil.

  • Using a sieve, add coconut flour, baking soda and salt. Mix in until just combined and no dry flour is seen. (the original recipe calls for you to rest the batter for 10 mins so it can thicken. I didn't and they came out perfect).

  • Preheat a nonstick skillet or griddle over low to medium-low heat. Once hot pour in a ladle of batter. (Note the pancakes are super delicate and hard to flip so you can do tiny pancakes instead).

  • Sprinkle on about a tbsp of seeds on the pancake. Cook for about 4- 4 1/2 minutes or until you see the bubbles. Wait until the top seems a bit dry before flipping...seriously wait. These pancakes are VERY DELICATE). Make sure they are cooked through.

  • Repeat with the remaining pancakes, adding a light amount of butter, oil, or nonstick spray to the skillet as needed to prevent sticking.

  • While waiting on the pancakes, make your matcha sauce by adding all the ingredients in a bottle and shake vigorously.

  • Once the pancakes are done, add your berries and pour on the sauce! The sauce elevates these pancakes to a next level! It cuts the sweetness significantly and man coconut and Matcha are a match...a made in heaven!



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