Are you a sweet breakfast person? Or do you better give way to the beautiful satisfying savory heaven like eggs and bacon in the morning? Yeah, I guess you can say which brekky I prefer. The only sweet exception would be probably breakfast bowls as you can see in Chocolate Protein Smoothie Bowl. However when I have the time I would definitely go for the salty version. Like I did this morning with the Coconut Flour Savory Pancakes.
And let me tell you, I didn’t step wrong. They are good. Fairly fluffy, with a nice crisp at the edge. And the best thing is, you can top them with ANYTHING. Like leftover Beef Curry. For breakfast. I know. How good is that?
Nevertheless hold your tears if you don’t have the leftover curry. These pancakes are great with a bit of bacon too. Or Avocado Dip. Or you can make them thinner as crepes and wrap your favourite veggies in. See, they really go with everything.
And I have to say I was honestly very happy to have something so filling this morning. We had such a busy day. You can actually see part of it on my Instagram or Facebook. First in the morning I was learning how to make this blog even better (for a computer dummy like me it’s no joke), then we visited Mt Coot-tha Lookout with my hubby, followed by lunch and food shopping (my favourite thing) at Sunnybank, finishing with 2 unsuccessful hours of gift hunting. And even with this schedule I was totally fine to have lunch after 2 pm, not being hangry at all. Maybe just a little bit when the hubby didn’t want to make a boomerang with me eating my hot and sour noodles, but that’s a different story.
Anyway, here is the recipe for the pancakes. I hope you will like them as much as I do.
- 6 eggs
- 4 tbsp coconut flour
- 2 tbsp tapioca flour
- Pinch of salt
- Pinch of baking powder
- Herbs of your choice (I used fresh oregano)
- Break the eggs in a bowl and whip them a little.
- Add the flours, baking soda and salt and whisk them together to a nice smooth batter.
- At the end mix in the herbs (you can skip them if you want).
- Heat a frying pan over medium heat. Melt about one teaspoon of ghee per couple little pancakes. This amount of batter is enough for 10 little thin pancakes. But you can make big fluffy ones if you want to or on the contrary crispy and thin as a paper.
- Pour the batter in the pan. Once you see it's starting to curl at the edges and the center is not too runny, flip them over with a spatula and fry the other side for a same amount of time.