GF: Chai Spiced Coconut Pancakes with Macadamia Nuts, Toasted Coconut, and a Creamy Coconut Sauce

Oh my soul.

Heaven.

This morning I decided to break out of my oatmeal rut and make pancakes. Not gonna lie… It took me two rounds of failed pancakes to get the recipe down, but in the end I was rewarded with crispy on the outside, fluffy on the inside, chai kissed-coconut pillows. :) The macadamia nuts are a perfect compliment to the chai and the creamy coconut. I must warn you though, if you make these, follow the recipe! My first two batches fell apart, stuck to the pan, didn’t cook all the way through and basically just spat in my eye.

Chai Spiced Coconut Pancakes with Macadamia Nuts, Toasted Coconut, and a Creamy Coconut Sauce

Recipe: Serves 1

1/2 tbsp coconut oil (to fry in. This is so important. Do not skimp on oil! They will stick!)

1 tbsp toasted coconut (for topping)

Dry ingredients –

1/4 cup coconut flour

1/2 tsp baking soda

4 macadamia nuts, roasted and crushed (save some for topping)

pinch salt

Wet ingredients -

1 egg

1/2 cup milk (you could try subbing coconut milk, I used regular though)

couple drops vanilla extract

1 tbsp chai concentrate

Creamy Coconut sauce –

1 tbsp Artisana coconut butter

2 tbsp coconut milk

(optional: if you want a maple flavor, add 1 tsp maple syrup)

Directions:

1. Beat the egg in a mixing bowl until fluffy, about a minute. Add the milk, chai, and vanilla and beat again.

2. Combine all the dry ingredients in another bowl and mix until there are no clumps of coconut flour. Pour the dry onto the wet ingredients. Stir with a spatula until the batter is homogenous.

3. Melt the coconut into a pan on the stove at medium-low heat. Mine was set to 3 of 9. Spread the oil evenly around the pan.

4. Pour the batter into 3-4 pancakes. Let them cook slowly. Only flip them when the tops have some bubbles and the bottoms are light/medium brown. Make sure that when you flip them there is oil on the pan for the other side.

5. When they are cooked through, transfer the pancakes to a plate. Prepare your coconut sauce by stirring together 1 tbsp melted coconut butter and 2 tbsp coconut milk. Drizzle over the pancakes. Top with crushed macadamia nuts and toasted coconut. Enjoy!

And they are gluten free!

Benefits:

Coconut * coconut gets a bad rap because of its saturated fat content, but its fatty acids are mainly medium-chain triglycerides, not long-chain. The long-chain triglycerides are bad for our cholesterol levels, but coconut has been shown to improve cholesterol levels. Animal studies suggest that medium-chain triglycerides can increase metabolism.

Coconut flour * 1 cup contains 40 grams of fiber and 16 grams of protein. It is one of the lowest carb flours you can use!

Eggs * the yolk is where all the nutrients are! It contains tryptophan, selenium, iodine, B vitamins, and phosphorous, many of which are necessary for optimal metabolism. The egg white has 6 grams of complete protein!

Questions: How are y’all? What are your favorite pancake flavors?

Send me your absolute favorite recipe to try!

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28 responses to “GF: Chai Spiced Coconut Pancakes with Macadamia Nuts, Toasted Coconut, and a Creamy Coconut Sauce

  1. Oh my, these sound wonderful. I love all that coconut in there, and macadamia nuts are heavenly. Can’t wait to try this.
    Rivki @Healthy Eating for Ordinary People

  2. oh my soul is right! I love that spice with coconut. Well done once again Lauren.

  3. spoonfulofsugarfree

    Holy Fazoli Lauren. I have all the ingredients. I am making these cakes. They are the best flavor combo. I can’t wait!!!

  4. You are such a doll! I am going to make these for breakfast :D

  5. These look so amazing. I need to pick up coconut flour ASAP!

  6. I keep meaning to get some coconut flour! I saw the recipe from healthy happy life like this with kamut flour and I need to get some chai to make these! yum!

    I love banana pancakes, pumpkin, and blueberry equally!

  7. I didn’t know coconut flour had so much fiber! That’s craziness!!! I MUST find some immediately :)

    And these pancakes look divine! I’d eat them for dessert (or breakfast of course)

  8. Oh.My.Gawd.
    You eat so decadently!! I LOVE it. These are out of control. You win the pancake wars. Seriously. I love the flavors and colors in this dish. I have to try it out. Um… what could I use instead of the chai concentrate??????

  9. I can’t believe you did this to me. Not only do I have none of the ingredients but I also don’t have a stovetop! Crisis!! Haha they look amaaazing. :)

  10. Oh my goodness gracious! 40 grams of fiber in 1 cup! That is insane! I need to get me some coconut flour! Do you think Red Bob Mill’s makes it?

    My favorite recipe is My Almond Joy Pizzert Babies!
    http://katshealthcorner.wordpress.com/2011/02/07/almond-joy-pizzert-babies/

    xoxo
    Kathleen

  11. Pingback: Eats.nom « Veggie Monster

  12. lol – “spat in your eye” :) certain dishes just have sass, but that’s the way I like em. Chai spice is a great idea, btw. Props.

  13. Those are the fanciest pancakes I’ve ever seen!! You should win an award for those babies!

  14. Waw!! I love these thicker pancakes & that coconut sauce over the top drizzled, looks fab too! And crushed macadamia nuts too!

    A perfect Brunch recipe, best enjoyed with friends!

  15. oh my, that sounds soo good! i’d really like to try coconut flour too – i had no idea it was so fiber-rich. i just saw this http://www.howsweeteats.com/2011/03/01/whole-wheat-cherry-vanilla-bean-pancakes/ pancake recipe yesterday and i want to try it! ommm nom nom

  16. littlehealthjunkie

    I am SOOOO trying these!! they look heavenly:)

  17. You have got to be kidding me. I’m salivating. Need to eat

  18. blueberry pancakes. definitely bluberry.

    and these look DIVINE. Can’t wait to try them : )

  19. I found your coconut flour recipes! Yeee! I love this! [exclamation overload] It’s great that you used coconut butter as a topping to your pancakes, and the shredded coconut… I bet these are fabulous! I will have to give them a go next weekend.

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