First off, apologies for abnormally inconsistent posts. My creative fire has died down a bit and I’m seeking inspiration! It’s not always like this, but what I’m always terrible with are national food holidays and Pancake Sunday.

But mostly, Pancake Sunday.

For once, though, I posted some awesome vegan pancakes last Sunday that got more buzz than I even expected! Thank you all to those of you who helped the photo surpass 100 likes!

Why do I love these pancakes so much? Well, unlike most of my coconut flour pancake recipes, you can actually make a more generous amount of decent-sized pancakes! I feel so ripped off when I see pancake stacks the size of glass plates. But not this one! Hehe.

Why do I love these pancakes? Well, I’ve been slacking off in terms of listening to my body and have been overeating and nibbling here and there and everywhere. My brain tells me kale smoothie but my tummy tells me pancakes. So I’ve concocted a recipe that’s filling and fat loss friendly–high in protein, healthy fats and void of added sugars! To make these pancakes even more low carb, simply omit the mashed banana.

Another plus? These flapjack cuties are gluten free and Paleo!

OKAY, adding the Evoke Foods muesli, KIND granola and chocolate peanut butter Arctic Zero totally defeated the Paleo purpose, but in my honest opinion, our ancestors missed out on such yummy things! I also love adding nut butter, chocolate protein frosting, yogurt and chia seeds on top!

RECIPE (serves one)

• 1/3 cup coconut flour
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp vanilla bean powder (I recommend Wild Foods!)
• Sweetener of choice (I used 2 TBSP Stevia, but you can use whatever you want)
• 1/2 cup egg whites
• 1/4 cup non-dairy milk (if using dairy milk it won’t be Paleo)
• 1/2 mashed banana (omit if keto)
• 1 tsp apple cider vinegar
• 2-3 TBSP dark non-dairy chocolate chips
• Opt: shredded coconut, cacao powder, etc.

PROCEDURE

1. Assemble all ingredients.
2. Mix dry ingredients and wet ingredients in separate bowls. Slowly pour the wet into the dry and stir until thick and well-combined. Add more liquid or more coconut flour if needed.
3. Heat a nonstick pan on low-medium heat and wait until hot.
4. Add as much or little batter on the warm to hot pan and wait for 20 seconds to cook or until the edges are firm and the surface bubbles. (I used 1/4 cup batter for each pancake)
5. Flip when ready to cook the other side.
6. Repeat steps 4-5 until out of batter.
7. Top with whatever shizzle you want and enjoy!

Do you like keeping track of food holidays? What are you eating for National Chocolate Chip Day?