Here is a delicious recipe that I hope you can utilize on Christmas morning. I know growing up pancakes were a treat we only enjoyed on Christmas morning. I’ve been attempting to perfect my pancake recipe for some time now, and I’m finally satisfied with this one. I’ve also made it with finely ground almond flour, and it works very well!
These guys are super fluffy and easy to make! They have a light texture, which is sometimes hard to achieve with pancakes. The fluffiness is controlled by how much you whip the egg whites. The more you whip them, the fluffier the batter will be. I usually separate my egg whites and yolks, then beat my egg whites to the point of just starting to get white and airy. If you want even fluffier pancakes, go ahead and beat your egg whites to a stiff peak.
6 large free-range eggs, beaten
1 Tbsp raw butter, melted
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp spoonable stevia powder
1/3 cup coconut flour, sifted twice
1/2 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)
1-2 cups fresh or frozen raspberries (optional)
1.) We don’t use maple syrup in our house. Instead we make a berry syrup/compote to drizzle over top our pancakes. In a medium saucepan, add berries and simmer over Medium heat for about 12 minutes. Use a fork or masher to squash berries down and blend into a compote. Make as smooth or chunky as you’d like!
2.) Preheat a cast iron or stainless steel skillet over Medium heat. In a medium bowl, add the wet ingredients and whisk together until well blended.
3.) Add the dry ingredients to the wet mixture. Whisk together until well blended and frothy – this will get them even fluffier!
4.) Add a dab of coconut oil to the skillet to grease it. Spoon batter into small circles or shapes in the frying pan. Keep the heat fairly low and let the pancakes heat up slowly and rise – about 3 minutes.
5.) Wait until there are several bubbles appearing on top of the pancake and the edges are cooked. Flip each pancake to cook the other side. This will take only about a minute more, then move cooked pancakes to serving platter. Continue this until all the batter is gone. Drizzle pancakes with raspberry topping and serve.
Make Christmas morning fun with festive holiday characters! Get creative! Stack large, medium and small pancakes to form a snowman’s body. Rudolph with your cranberry nose so bright — use a leaf shaped cookie cutter or a knife to cut out antlers. Santa’s beard, a half circle. His hat, a quarter circle with a notch taken out of a straight side. An angel using a small pancake for her head, 2 quarters for wings and 1 quarter for her dress. There are so many options! (snow flake, Christmas tree, gingerbread man/woman, cross, elf, mitten)
Dress these characters up and bring them to life — grab raisins, dark chocolate chips, cranberries, cream cheese, shredded coconut, fresh or frozen berries..eyes, nose, arms, mouth. Your kids will love to help! This could be a new tradition your family looks forward to every year. We’ll be doing it when we start a family. :)
Here are a few pictures for inspiration of what other bloggers have done. Just remember to keep it healthy and cut out as much of the sugar as possible. A Holiday breakfast to remember!