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Hi. I'm katie.

I'm a runner, writer, and stylist. Cat mom running on bulletproof coffee, whiskey and dry shampoo. 

I fully believe that leggings are pants, and there's nothing chocolate can't fix.

Welcome to my adventures in food, fitness, and feminism.

Coconut Flour Pancakes

Coconut Flour Pancakes

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Several years ago, after my first half marathon, I made the decision to go paleo. It honestly wasn’t as hard as I thought it’d be, but I ended up falling off the wagon after Phil and I started dating. I’m looking to get back on track, though, so I thought this would be a good time to share my favorite paleo pancake recipe!

I ♥ pancakes, and there was no way I was going to give them up! So I set about trying to find a good, fluffy pancake recipe that didn't use 32 different flours. I had coconut flour in the house so I just googled "coconut flour pancakes" I found a few recipes that used only coconut flour. The first one was a bust, and the second one was pretty good, but after a few tweeks it was really good.

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This recipe is based on one by Bobs Red Mill, but I had to change a few things to make it paleo and punch up the flavor.

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Ingredients

4 Eggs

3 Tbsp olive oil

1/4 cup unsweetened almond milk

1 tsp vanilla

1/4 cup organic coconut flour

1 Tbsp maple syrup

1/4 tsp salt

1/4 tsp baking powder

Instructions

Preheat a skillet to medium or medium-high heat.

In a large bowl whisk together eggs, oil, vanilla and milk until well combined.

In a separate bowl sift coconut flour, sugar, salt and baking powder.

Add dry to wet and thoroughly mix until there are no lumps.

Ladle 2 Tbsp to 1/4 cup batter per pancake onto a hot skillet. Cook until bubbles begin to form on the top, about 4 minutes, then flip and cook on the second side.

Enjoy!

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