Saturday, August 31, 2013

Coconut! Coconut! Pancakes with Mango

I'll say it. I used to be addicted to honey and not even realize it. The specific carbohydrate diet, I think, creates a dependency on using honey and emphasizes many recipes, desserts, and yogurt that use honey without much moderation. Which, I've said before, is well and fine when you are trying to just heal your body and eating spoonfuls of honey is better than eating cubes of sugar (in respect to digestive wellness). But once you get past a certain point of healing, the dependency on sweetness is hard to break. This is one reason why I would recommend doing Whole30, or a similar program, to anyone who has been eating in accord with scd or paleo for a while. It's like clearing your taste palate. Back to the recipe- only the sweetness of a mango is added to these and they are delicious! If they weren't in pancake format the ingredients make it Whole30 approved, and even in pancake form- these are ok for the 21DSD. It's very important to have room temperature eggs, so set those out ahead of time. Get out all your coconut products and enjoy.


3 Tbsp coconut oil, plus extra for frying
3 eggs, room temperature
3 Tbsp coconut flour
1 Tbsp coconut milk (or water)
1 tsp cinnamon
1/2 tsp allspice
pinch of salt
1/2 cup coconut flakes
1 mango


Heat 1 Tbsp coconut oil in pan over medium high heat.

Combine eggs, coconut oil, and coconut flour. (If your eggs are not room temperature it's going to cause the oil to harden and clump- this can be fixed by putting the mix in the microwave for about 15 seconds). Wisk well.
Add coconut milk, salt, cinnamon, and allspice. Mix well.
Fold in coconut flakes.

Make small piles of the batter into the hot pan, about two to three inches in diameter. When the edges start to firm, flip and cook for a few minutes until no longer raw. Remove from pan.

While the pancakes are cooking, peel a mango and cut into thin slices.

When the pancakes are done, add another tsp of coconut oil to the same pan and add the mango slices over medium heat. Sprinkle with cinnamon. Flip when the side touching the pan starts to lightly brown and soften. When both sides of the mango slices are slightly caramelized, remove.

Stack the pancakes and mango slices alternatively and add some chopped pieces on the top. Eat.

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