Who Wants Pancakes? -Coach Tanner

Ever crave pancakes? I know I do. Would you like some pancakes that won’t make you feel so guilty? I know I would. Well guess what!? I have found it! Here is a recipe of paleo pancakes that I swear by. Even Me and my fiancé Courtney’s non-paleo roommate begs me to make these atleast once a month! And the great thing is that you can find all the ingredients at your local grocery store.

4 large eggs, beaten
½ cup coconut flour
½ cup tapioca flour
½-1 cup coconut milk*
1 tbsp honey
1 tsp white wine vinegar
1 tsp vanilla
½ tsp baking soda
¼ tsp salt
ghee of coconut oil (to coat skillet)

Triple Berry Compote:
1 cup raspberries
1 cup blueberries
1 cup blackberries
1 tbsp honey
1 tsp arrowroot flour
Mix all the dry pancake ingredients together in a bowl. Whisk in all the liquid ingredients (except the coconut milk). It will be clumpy.

Slowly add the coconut milk. You may need more or less depending on your coconut milk (*full-fat, canned coconut milk tends to be thicker than homemade or store-bough). Continue adding the coconut milk until your batter has reached the desired consistency.

Heat a skillet or griddle on medium-high heat and coat with ghee or coconut oil.
Spoon the pancake batter onto the skillet. Use the back of a spoon to smooth each pancake into a round shape. Keep pancakes to approximately 3-4 inches in diameter as they’ll be easier to flip. Cook for 2-3 minutes on one side, then flip for an additional 1-2 minutes. Make sure to watch the pancake, they cook quick! I would also add a little ghee or coconut oil into the pan for every pancake.

Remove from pan and serve immediately with triple berry compote or your favorite syrup. I typically use agave nectar syrup.

To make the triple berry compote, mix the berries and honey together in a small saucepan. Heat over medium heat, while stirring 2-3 minutes. The heat will start to soften the berries into a liquid. Add the arrowroot flour and stir for another minute. Serve on top of the pancakes.


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