Naturally Sweet Sunday Morning Pancakes


When I was a kid, my dad would sometimes surprise us with Sunday morning pancakes. His were one-of-a-kind, thin and soaked in butter. We drenched them in Aunt Jemima's, stuffed our faces and stumbled to the couch wiped out and happy.

As a kid I had no problem pigging out. Somewhere along the way, though, when dieting kicked in, a big night out would leave me full of regret the morning after.

One of the reasons I became a health coach was to create a healthier relationship with food. So much of what we believe about food is a smattering of past theories, and it takes a strong mind and heart to get past this place. It takes a desire to be good to self above the desire to simply indulge. It takes a consciousness about the choices we make and what they truly mean to us. While a bag of Cheetos means nothing to me, I would never turn down a piece of cake on my son's birthday or my mom's famous lasagna or my grandma's lemon meringue pie if only I could have it.

Food has soul, and when you eat from the heart, your body and your mind settle in. This holiday season, let this be the year you finally give up regret and truly enjoy what means the most to you. Personally, I will be handing over the spatula to Slim, my dad, for a serious Sunday pancake showdown. While Slim's recipe is sealed tight, my healthy Sunday pancake recipe is below.

To create a healthy relationship with food and self, join me for my 30-Day Journey Back to Self, January 16th - February 14th. Save $50 if you sign up before 12/16!

Ingredients

  • 1 cup Bob's Red Mill Gluten Free All Purpose Baking Flour

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 T coconut sugar (feel free to double up on this - I think my pancakes less sweet)

  • 1 egg, slightly beaten

  • 1 cup reduced fat coconut milk

  • 1 T coconut oil, melted. Extra coconut oil needed for griddle.

  • 1 tsp pure vanilla extract

  • 1 pint fresh blueberries

  • 2 cans coconut cream chilled overnight

Instructions

  1. Whisk baking soda, salt and brown sugar into flour.

  2. In a separate bowl, whisk together eggs, coconut milk, coconut oil and vanilla extract.

  3. Pour wet ingredients into dry ingredients and stir with fork until combined, it will still be a little lumpy.

  4. Ladle ¼ cup of batter per pancake onto hot lightly greased griddle with either coconut oil or Slim-style with butter.

  5. Cook pancake until it bubbles on one side, and flip.

  6. Cook until browned on other side.

  7. Meanwhile simmer the blueberries in a small saucepan with 2 T of water for 10 minutes to make blueberry sauce.

  8. To make the coconut whipped cream, take out the hardened cream and discard the liquid or save it for another dish. Add 1tsp vanilla. Using a handheld mixer, beat until it puffs up like whipped cream.

TIME: 30 minutes

MAKES: roughly 10 pancakes but they were eaten right off the griddle by two boys so I lost count!

HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy (substitute oil for butter), soy, refined sugar, corn or peanuts.

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