I’ve been making these for a while now, and I feel like it’s a recipe that’s easy enough for college life and the early morning shuffle. This recipe is totally grain free, so it’s great for various diets, and it is really delicious. The best part about this recipe: you can use two of our South Hill Forest Products (SHFP) for it! If you have sugar sensitivities, I also added a recipe for honey syrup. Enjoy!
Grain Free Pancakes
2tbs. nut butter (I like to use almond butter)
1/3 cup coconut flour
1 cup pumpkin or squash puree (if you don’t have pumpkin/squash you can use one banana)
1/3 cup SHFP honey
Pinch of Sea Salt
1. Combine the eggs, pumpkin puree (or a mashed banana), and honey in a large bowl. Since our honey if raw, you might need to slightly heat it up a little bit to be able to mix it in with all the ingredients.
2. Add the spices, usually I do about a tablespoon of each, but this is really about your personal taste. You can also add 1 tsp. of baking soda, but I usually don’t.
3. Preheat the griddle and add a liberal amount of butter.
4. Spoon out about 3-5 tbs. of batter onto the griddle, and cook up your pancakes! Make sure you flip them to evenly cook them on each side, and enjoy them with some SHFP maple syrup!
This is my variation of a few recipes, but if you want a recipe for slightly fluffier pancakes, go to this link…
Honey Cinnamon Syrup
1/2 cup raw honey
1/2 full fat coconut milk
1/2 cup butter or ghee
1. Add the honey, milk, and cinnamon to a saucepan and cook on medium heat. Be careful not to let it boil, it could burn and also strip the raw honey of it’s terrifically natural medicinal properties.
2. After it is warmed for about 10 mins., take it off the heat and whisk in the butter or ghee. This mixture will start to thicken after a few minutes, and now your ready to pour over your pancakes!
Why raw honey? Read here for a great explanation….