Coconut Flour Pancakes

“Making banana pancakes, pretend like it’s the weekend now…”

My usual wintery breakfast is oats with fruit or eggs, quick, straightforward, nutritious and easy to stumble through the preparation before coffee.  But not today.  I bought some coconut flour a few weeks ago and it’s been burning a hole in my cupboard ever since.

I saw many a beautiful recipes out there in my research but when it comes down to it I love the spontaneous creativity that comes from improvisational cooking.

And sometimes it works out…

Tate gave these a double ‘wow’, just one of the reasons why “it’s always more fun to share with everyone”. 🙂

These pancakes made us feel like “we got everything we need right here and everything we need is enough”.

Not that this is a recipe 😉 but I thought I’d share what I did.

  • 2 tablespoons coconut flour
  • 2 tablespoons oats
  • 1 tablespoon chia seeds
  • 2 tablespoons ground flax seeds
  • 3 eggs
  • 3 tablespoons yogurt
  • 1/3 of a big banana
  • pinch of salt, baking soda, ground ginger, and cinnamon
  • water to thin
Everything went in the blender and whirled until batter-y.  The first batch was a little thick-it’s true what “they” say, coconut flour absorbs a lot of liquid-so I thinned it out with water so they cooked a little faster.
In case you have wondered, like I had, if coconut flour worth the price, I’d say yes.  This big batch of ‘cakes only used 2 tablespoons of the pound canister that I paid around $7 for.  If you are wheat and/or gluten free, coconut flour is a great addition to any baked good, it is highly nutritious, unlike tapioca and rice flour.  Two tablespoons has 8 grams of fiber, 6o calories, and 3.5 grams of protein.  And because a serving of coconut flour is smaller than one of wheat flour it has fewer carbohydrates, resulting in less of a spike in blood sugar and more even energy yield.  This balance of carbs and fiber make coconut flour an excellent choice for people dealing with diabetes or pre-diabetes.
 {Thanks Jack Johnson for all the inspiring words this Thursday morning. :)}






Hi! I’m Faith.  I edited this post on March 29, 2016 (original was from 11/23/2011) because due to a Pinterest share it has proven to be my most popular post ever, with new readers checking it out daily.  The original post was nothing special, a little blurb about putting nutritional yeast in my oats (which I don’t eat regularly anymore because of my tendency towards cold sores), a bit about lemon water for breakfast, and a happy thanksgiving to close.

It was the lemon water that keeps yall coming to this post though, that little magic trick I shared of juicing lemons into an ice cube tray then freezing for super easy daily lemon water.  It is a pretty awesome ‘hack’, so here’s that post from November 2011, with updated pictures because I lost the other ones in the blog-hacking fiasco of 2015.

lemon ice cubes

I also love starting my day with lemon water but sometimes I am too lazy to squeeze it.  It’s not as much about the squeezing but the dirty dishes of the knife and squeezer that is sometimes enough to make me forget the whole thing.  But not any more.

lemon ice cubes

I filled an ice tray with straight lemon juice and set it in the freezer.  Now, each morning I just heat up a little water, toss a cube in, and sip my lemon water!

lemon ice cubes

lemon ice cubes

Lemons are alkalizing to the body and thus an antidote to all the acid forming food in our modern diets.  They are also cleansing and stimulating for the liver and kidney.   Lemon juice is great for digestion and bile movement, meaning it clears you out in a few ways.  The tartness is also great to help wake me up!  Occasionally I’ll add a bit of honey but usually I like it straight up.