Posted by: Andi Angel | June 13, 2012

Coconut-Almond Flapjacks


 

These flapjacks are so full of good fats, I didn’t need to oil the griddle at all! (For those who would find this a bit too heavy, you’ll want to reduce the coconut oil to 1/3 or 1/4 Cup – just keep in mind that you might now need to oil your cooking surface.)                                                                                                             ……….

2 Cups whole wheat pastry flour

1 Cup almond meal flour

1 rounded Tbsp. brown sugar

1 1/2 Tbsp. baking powder

1 1/2 tsp. salt

~ Mix these, and set aside. Next, combine: ~

1/2 Cup coconut oil

3 eggs

~ Whisk well, then add… ~

1 Cup almond milk (with or without vanilla flavor – I used plain, unsweetened)

1 Cup vanilla coconut milk

1 Cup cow’s milk (You could replace this with more almond and/or coconut milk for a non-dairy version of this recipe)

Stir flour mixture into milk mixture, beating until smooth.

Cook on medium-high (350-375 F) until edges are crispy and golden.                    ……….

No butter needed when cooking the full-fat version. I also didn’t need much syrup, which says a lot about both the flavor and moisture of these for someone who usually needs to drown her pancakes to make them taste good.

Recommended: Maple-flavored agave syrup. It’s not only cheaper than pure maple syrup, but its lower GI score makes it more blood-sugar friendly.

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