It’s official, I’m obsessed with Sarena’s coconut cream. To make it, I’ve been mixing 2 TBSP coconut flour with 1/4 cup HEABified coconut milk. Sometimes I add stevia (5 drops NuNatural vanilla), and sometimes I don’t. If I want more of a drizzle effect, then I thin the cream out with water like I did for my pancakes this morning. Happy Pancake Sunday!
Coconut Flour Pancakes topped with coconut cream and hot pepper raspberry preserves.
I used to make these pancakes all the time but haven’t had them in a while, and I’m not sure why not as they make me so happy.
1 egg separated plus 1 egg white
2 TBSP coconut flour
2 TBSP nut milk
1/4 tsp baking powder
pinch of salt
Whisk egg yolk and stir together with flour, nut milk, baking powder, and salt. Beat egg whites until stiff white peaks form and fold into flour mixture. Cook pancakes over low heat.
Then, over lunch, Summer and I made a new friend…
We met Heather from Kiss My Broccoli! Doesn’t she have the most gorgeous hair? (Heather, not Summer, although Summer’s is nice as well).
We met at Burger Up, where I enjoyed the beet salad topped with a lamb burger…
I ♥ lamb.
The salad was good, but I was still hungry when I got home and busted into the delicious homemade cinnamon raisin oat bread that Heather brought me. You can click here for her recipe.
Thanks again Heather – it’s so good. In fact, I’m about to have another piece before going to bed…slathered in coconut cream of course.
Summer slept through the night for the first time last night. I shot out of bed early this morning wondering if something was wrong, but nope, she was sound asleep and didn’t wake up until 7 AM. I thought I would be really excited when she stopped waking up in the middle of the night, but honestly, I was more sad. I’m going to miss our late night rocking sessions.
OK, time for my cinnamon raisin toast fix. I hope all of you had a wonderful weekend, despite the Bears loss.