The yummiest coconut pancakes

Coconut Pancakes

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

Coconut Pancakes

Banana bread (I say cake)

Banana bread

I think I just discovered a new favorite dessert. And breakfast. And lunch. And perhaps even dinner. All in one. Banana Bread. I die. It’s that good.

And it’s healthy.

And it’s super sweet.

Colleague treating with cake or pie for their birthday tomorrow? No prob. Just grab a piece of your ab fab banana bread and you won’t mind skipping a bite of that nasty calorie bomb cake for one bit. I did that exact thing today. And I did not crave the chocolate cake or apple and cinnamon cake once. Ok. Maybe once. But then I had my banana bread to the rescue. Heaven.

I’m a cake fan. I love to cheat with a big piece of (dry) cake. So, this ‘bread’ (I say cake) is perf.

I made it in a quick last minute rush the night before – and off course took a petite bite while it was still hot an gewy – to keep my munchies in check the day after. Best. Decision. Of the week.

I did underestimate the amount of banana needed in the recipe. We had two ripe bananas at home. But apparently you easily need three to receive 300g of banana (I got up to 250g with my three bananas. No prob. Tastes great). Eh. Let’s say we’re out of bananas ATM.

But, without any further ado I present you my healthy cake option. And you may want it for breakfast with some fresh fruit too. Just saying.

You’ll need (calories: see below*)

  • 140g spelt flour
  • 100g self-raising flour (baking powder)
  • 2 tsp baking soda
  • 1 tsp salt
  • 300g ripe banana
  • 3 eggs
  • 150ml greek yoghurt
  • 2 tbsp maple syrup (or agave syrup, or honey) > add more if you’re a huge sweet tooth. Mind that bananas are the sweetest too!
  • 1 tbsp stevia
  • 100g blueberries
  • Pecans for topping. Or coconut/almond slices

Directions

Preheat your oven to 160°C.

Mix your dry ingredients: flour, self-raising flour, salt and stevia.

Mix your wet ingredients in another bowl: mashed bananas, greek yoghurt, eggs and maple syrup.

Combine the wet and dry ingredients in one bowl. And carefully add the blueberries true the batter.

Add the mixture in a cake mold which you’ve greased with some coconut oil. Put some pecans (or any other topping you crave) on top.

Leave in the oven for about an hour an 10 minutes. Keep an eye on it though.

I promise, you’ll love me for sharing this recipe!

xo, Kirsten