“honestly, another breakfast recipe?” …
-i know that’s what you’re thinking.
my recipe has been improving, so i want to keep you updated on the best.
first of all, i’ve finally fallen head over heals for coconut butter. my affair started with a few spoons-full straight out of the jar a few nights ago, and crept its way into my daytime life. smooth, and a little sweet, this was the perfect topping for hotcakes, and a great stand-in for dairy butter. i can’t wait until the little strawberries in my back yard are deep red and ready to make their way to my morning plate. until then, i’ll stick to my “as local as it gets” strawberries from a few hours from here.
i mentioned i have made some improvements on my recipe. i wanted more of a hotcake than a crepe this time, so i simmered the water to give the “flax egg” a little more binding power. also, i used sour cream because that is what i had, though you could use a non-dairy yogurt or sour cream in its place if you so wish. the addition of apple cider vinegar gave these a lighter texture. i threw some silvered almonds into the batter because i had a case of the crunchies.
the result of my changes?
a cakier textured version of my favorite breakfast. just as i suspected. these held up a little better in the skillet, too.
serve them with coconut butter and smashy strawberries if you wanna be a copycat.
this recipe will serve 2, and cuts in half well for one serving.
other topping suggestions: almond butter, bananas, chocolate syrup,… maybe all at once? maybe…
1/4 cup almond meal, heaping
2 tbsp protein powder, coconut, or coconut flour
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp apple cider vinegar
1/2 cup yogurt or sour cream
1/4 cup milk
drop almond extract
crunched up almonds
3 tbsp flax meal
3 tbsp simmering water
method: whisk flax meal into simmering water and set aside to cool off.
combine all dry ingredients.
separately, combine all wet ingredients, including flax egg. you could add a tsp or maple syrup, if desired, to sweeten up the batter.
mix the 2 together and let it set up for a couple of minutes.
get a cast iron skillet nice and hot, maybe a 4 out of 10. heat the oven up to 200 to keep hotcakes warm.
pour batter into hot skillet. if the hotcakes get crispy around the edges without cooking in the center, turn heat down a bit and let pan cool off a little.
edges will bubble while center sets slightly. the batter may spread slightly, but resist the urge to mess with them. just let ’em be until they are mostly set and ready to flip.
once flipped, the cakes should cook for 2 minutes or so.
continue with the remaining batter and keep ’em warm in the oven until ready to serve.
put your stuff on ’em. come on, load it up with fruit and butter. don’t be scared.