Brunch foods are king

I I LOVE brunch. Everything about brunch is right. It elicits ideas of sleeping in luxuriously late, and dining on delectable dishes that could pass as both breakfast and lunch all at the same time! Since I've been working on my PhD and I've been home during work hours, brunch has become a popular thing in my house. I am an equal opportunity breakfast food consumer, especially at brunch time. Eggs Benedict, waffles, pancakes, hash, omelets, French toast. I love it all. Of course, it is not feasible to consume all of these delicious treats daily and remain in your current pants size, but many of them can be done in a more health conscious manner. So today I made some amazing almond and coconut flour pancakes with whipped honey yogurt and fresh fruit. The pancakes were fluffy in the middle and crispy on the edges with a delicate crunch and nutty flavor from the alternate flours. The whipped honey yogurt was a nice, sweet addition that did not leave me longing for powdered sugar... Although I will admit adding a splash of maple syrup in there.

My husband loved them- which is saying a lot- because he (maybe sometimes) can be a bit of a food snob. In his defense he's an awesome cook and I'm more of a novice tinkering with ingredients and my kitchen aid but he loved them anyway! 

But I digress! I wanted to make a flourless pancake that wouldn't cause the energy slump that usually occurs after eating regular pancakes. We're renovating our home and just got a new puppy so energy is in short supply around here. These pancakes fit the bill. 

Here is my version of almond and coconut flour pancakes! *Coconut flour absorbs a lot of moisture so you can always omit the coconut flour and adjust accordingly for just almond flour! 

Pancakes: adapted from marinmamacooks.com. Yield was 4 medium sized pancakes. 

You will need: 

¾ cup almond flour ( you can grind your own using whole almonds but be careful you don't over process or you'll get almond butter! Delicious... But no good for the pancake batter)

¼ cup coconut flour 

½-¾ cup almond or cashew milk ( pay attention to your consistency... If the batter is too thick, add in more milk a little at a time to adjust)

2 eggs ( I've used Greek yogurt as a substitute to make these eggless and found it works but makes a denser pancake)

1 Tbsp baking soda

1 Tbsp baking powder 

1 tsp vanilla 

Pinch of salt 

 I didn't use any sweetener but feel free to add that if you want. 

Steps:

1) Heat your pan or griddle to a medium heat. I use the butter/ coconut oil mixture I grease the pan with as a measure of when the pan is ready; when the mixture starts to crackle and bubble I pour the batter in! 

2) Pour approximately ¼ cup scoops of batter into the pan or griddle. 

3) Although these will bubble like normal pancakes, the bubbles are not a sign for flippage ( of course I mean to flip). The edges will start to turn golden when it is ready! I shifted the pan back and forth as if I was preparing to flip and waited until the top stopped looking liquid and wiggly ( scientific foodology terms, obviously)

4) Cook the other side 3-4 minutes util equally golden delicious! 

Whipped Greek Yogurt Topping  

You will need:

½ cup Greek or plain yogurt

Honey to taste 

Fruit (I used blueberries, raspberries and nectarines)

Walnuts or almonds or any other crunch element you fancy

Steps:

1) In a mixing bowl, beat yogurt and honey until ribbons begin to form.

2) Spoon onto pancakes and top with fruit and nuts! 

3) Eat. Savor. Enjoy. 

These pancakes would probably freeze and toast well for quick weekday breakfasts!

If you make these awesome pancakes don't forget to tag me on Instagram! #drparko121314

Delight in the delicious!

-Dr. P