For this month’s Secret Recipe Club I was paired with Stephanie from Dessert Before Dinner. I find a bit cruel to be assigned to two sweet blogs (last week it was Annie’s Noms) just before and in the middle of my first Whole30. A true test of strength indeed! But none the less, as soon as I could again eat real foods, I couldn’t wait to indulge with one of Stephanie’s recipes.
After eating eggs for breakfast for a month, I was immediately drawn to her Coconut Flour Pancakes. This recipe is ridiculously easy and makes a generous portion for one, or two smaller portions if you’re willing to share. Pancakes have always been a weekend indulgence for me. They take time to make, require me getting out the griddle–a lot of effort all around. But these. These pancakes are just brilliant. Quick to mix, easy to cook in a cast iron pan, hard to not devour in 5 minutes.
Coconut Flour Pancakes (adapted from Dessert Before Dinner)
- 2 eggs
- 3 tbsp milk (dairy or other; I used almond milk)
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1 tsp honey
- 1/4 c coconut flour
- 1 tbsp butter or cooking fat of choice
- Pure maple syrup for serving