Hybrid Pancake

Sometimes you just want pancakes but you also want to eat something nourishing. I call this the hybrid pancake because it combines classic and clean elements. It is a good first step on a clean eating journey. These are higher in fiber and protein than a classic pancake. 

INGREDIENTS

• 2 organic, pasture raised eggs
• 2 tablespoons melted grass fed butter or coconut oil 
• 1 ½ cups milk (can be with whole milk or non-dairy milk of choice such as coconut or almond)
• 1 teaspoon maple syrup
• ½ teaspoon salt
• ½ cup organic coconut flour (sifted)
• ½ cup gluten-free all purpose flour (can be substituted with all-purpose flour)
• ¼ tsp baking powder
• 1 cup fruit of choice, diced (apples, bananas, blueberries etc)

INSTRUCTIONS

• In a large bowl, whisk together eggs, oil, milk, syrup and salt.
• Whisk in coconut flour, all-purpose flour, and baking powder.
• Thoroughly whisk until smooth. The coconut flour tends to be sticky. If you think it needs a touch more milk then go for it. 
• Add one cup of fruit into batter (or you can save it and add on top later...or BOTH...there are no rules here)
• Heat 1 teaspoon of oil in a skillet.
• Spoon batter onto hot skillet making pancakes about 4-5" in diameter. 
• Continue process until all the batter is used.
• Serve with the real deal, legit from a tree, maple syrup, and some grass-fed butter. A little syrup goes a long way. 

Notes: 

The ratio of liquid to flour is different than a classic recipe. The high fiber content of the coconut flour causes it to absorb a lot of liquid. 

2 Pancakes (in cards) = 1 Protein, 1.5 Fat, 1 Grain, 1 Fruit...and the maple is extra.