For any of you that know me – or for any of you that follow this blog on the reg – it’s not a secret: I love a pancake for breakfast from time to time. (If you’re curious about previous pancake recipes check them over here and over there)
My fondest childhood memories are the ones containing the smell of pancakes. On lazy sunday mornings, when I was stumbling down the stairs to the kitchen area in search of breakfast, usually, I would find my mom or dad flipping pancakes (so profesh) and adding new ones to the stack next to the kitchen counter. For me to eat. Like, sunday morning perfection.
A given was that whenever I hosted a sleepover for my 9 year old besties there would always be a pancake fest in the a.m. with a billion of unhealthy toppings to choose from. Gimme that Nutella
The pancake mornings at my place were famous amongst my girlfriends back in the day. Obvi. Actually, they remained famous throughout my teens too, because we would still be treated with a good old pancake galore in the a.m. after our first 17 year old selves attempted the whole ‘going out’ thing with a petite sleepover afterwards. Like, acting all grown up woman at night – with a little too much make up on BTW, and a lot of fashion faux pas – but we would always turn back into pancake craving little girls in the morning.
Needless to say I still crave pancakes on sunday mornings. Especially on the rainy ones. Only, nowadays I have to prep and flip them myself. And, also nowadays, they’re not all that guilt free when I eat them. My mind turns into to one big alarm bell yelling: NOT SO HEALTHY LADY! FATTY, FATTY, FAT, FAT!
So, when I decide to make my own pancake stack I want them to be as healthy as posb. Without them tasting like a cardboard cracker. I want them to taste exactly like the real fat-ass deal. Or maybe even better. High standards much?
I’ve tried many varieties, swapping every ingredient in there for a healthy brother. Some of them worked, some of them didn’t (stay away from the buckwheat. Really. Don’t even bother). But this one is the bomb.com. My absolute winner, all time favorite. The yummiest. Like, you won’t know what you’re tasting and you’ll never ever want the real bad-ass deal again. It’s that good.
Hey, if I had any kids I would give them these instead of the boring old school unhealthy variety.
Yeah.
Eat that.
You’ll need (serves one, about
- 50g whole grain spelt flour
- 1 egg
- 125ml of coconut milk (not the creme! the actual milk. Like 40kcal for 100ml)
- 1 tbsp coconut butter, melted
- pinch of salt
- pinch of stevia
- a splash of sparkling water
- toppings. Go wild. Fruit, maple syrup, stevia, banana, chocolate spread, honey,…
Directions
Add the flour to a bowl. Make a well in the middle and add the egg.
Grab a beater and beat the egg together with the flour while slowly adding the milk.
Add some sparkling water, the melted coconut butter (so it’s oil), salt and some stevia. Whisk through the batter.
Add a large pan on a high heat.
Now add a big spoon of batter to your pan. Move your pan until a thin layer of batter covers the entire bottom of the pan.
Wait until bubbles appear on the batter. It’s time to flip. You can go profesh and flip the pancake in the air OR you can go safe and use a spatula. Like I usually do. 😉
If you want your finished pancakes to stay hot while you prep the rest here’s a tip: Boil some water and add to a large pot. Put a plate on top and move your pancakes on the plate. Cover with another plate or with the lit and your pancakes will stay super hot.
Eat with loads of maple syrup and stevia. Or whatever you want.
Bon appetit,
Xo, Kirsten
Cupcakes and Beans 