Preheat oven to 250F and grab a baking sheet. Whisk the dry ingredients (flour, coconut, baking soda, baking powder, spices, and salt) in a medium sized bowl. In a small bowl, whisk together the wet ingredients (coconut milk, warm water, vanilla, maple syrup) and then add to the dry ingredients. Whisk well until no clumps remain.
Preheat the skillet over medium heat and add some oil on the pan.
Pour 1/4 cup of batter, per pancake, onto the skillet and quickly smooth out a circle with the back of a spoon. Cook until small bubbles appear on the surface and the bottoms of pancakes are golden. Reduce heat if necessary (I cook them on heat # ‘3’). Transfer to baking sheet and place in the oven to keep warm.
Meanwhile, slice about 20 strawberries. I also made Strawberry
Banana soft serve by processing a frozen banana with a few strawberries to make the cream sauce. Once my pancakes were stacked, I scooped the strawberry banana soft serve on top. Drizzle with maple syrup and serve immediately. makes 8 small pancakes.
Spiced Up & Stacked Pumpkin Butter Pancakes For One
Adapted from my healthy Spelt Pancakes
Ingredients
1/2 cup stone ground Kamut flour (or flour of choice)
3/4 cup almond milk
1 tbsp baking powder
1/2 tsp vanilla bean paste or 1 tsp pure vanilla extract
3/4 tsp cinnamon + dash of nutmeg + dash ginger
1/2 tbsp sugar
Pinch sea salt
1 tbsp coconut oil, melted
Homemade Pumpkin Butter:
Directions
Grease and preheat a skillet on the stovetop.
In a medium sized bowl, mix the dry ingredients (baking powder, flour, sugar, sea salt, spices).
In a small bowl mix the wet ingredients (vanilla, almond milk, coconut oil (melted).
Add wet to dry and whisk well.
Pour less than 1/4 cup per pancake and cook until bubble form.
Flip and cook until golden on the opposite side.
Layer with Homemade Pumpkin Butter and pecans and sprinkle with coconut.
Maple Peanut Butter, Banana & Jam Pancake Stack
Ingredients
1/2 cup spelt flour
1/2 tsp cinnamon
tiny pinch sea salt
1 tsp baking powder (I use aluminum-free)
1/2 c unsweetened almond milk (or milk of your choice)
Syrup + filling:
Pure maple syrup
Peanut butter
Jam
Coconut
Cacao nibs
Sliced banana
Blueberries
Raspberries
Directions
Mix all dry ingredients together the night before and place in container.
In the morning, heat a skillet on medium while mixing the batter.
Add the milk to dry ingredients and stir well.
Spray the skillet with non stick oil and spoon the batter onto the skillet on med-low temperature.
Flip pancakes when bubbles pop and cook other side.
Layer with sliced banana, peanut butter, jam, and other toppings as you wish!
Makes 4 baby pancakes.
Multi-grain Banana Pancakes
Ingredients
1/2 cup whole grain spelt flour
1/2 tsp cinnamon
pinch of sea salt
1/4 tsp baking powder
1 tbsp Amazing Grass Amazing Meal Chocolate protein powder (optional)
3/4 tsp vanilla
3/4 cup Almond Milk
Directions
Pre-heat skillet on medium heat and lightly coat with oil
Mix the dry ingredients together in a bowl and then add the wet ingredients and use a whisk to mix well.
Pour a small amount of the mixture onto the skillet and make tiny pancakes, no larger than about 3 inches in width.
Because the pancakes are tiny, you will be able to flip them very easy.While the pancakes are cooking, slice a banana and set aside. Now combine the syrup ingredients in a small bowl.
Reduced-sugar pancake syrup:
1 tbsp coconut oil, melted
1 tbsp pure maple syrup
Now assemble the pancake sandwich by layering the pancakes with the slices of banana. Add desired toppings and syrup.
