As a child, lunchtime was always an Affair with a capital A. I’d sit at the table for hours, an untouched plate of rice growing cold in front of me, until my grandma finally relented and excused me. As I grew older (and my grandma’s patience wore thinner), I figured out a new tactic. I’d stuff my face with food and then run to the restroom, where I’d spit out my half-chewed lunch into the toilet. Oh, I know. Healthy, homemade Vietnamese food? Not for seven-year-old me.
Breakfast, though, was an entirely different story. There was one cabinet in my grandparents’ house, just barely out of reach of child-sized paws, where cereal lived. Glorious, processed, all-American cereal! Ever cunning, I’d turn to my grandfather and beg for a bowl of the stuff whenever the family matron was out of earshot. I’d feel dizzy with joy whenever my grandpa relented and pulled down that black-and-white box of generic grocery store cereal to share with me. (This is the same man who would tip a spoonful of sugar into his milk and keep Werther’s butterscoth caramels in his pocket for us. Is it any surprise that I’m such a sugar fiend?)
If it’s not obvious from my last few posts, my love for breakfast is longstanding. Sadly, though, my favorite carb-laden, sugar-loaded dishes don’t always play nice with my body nowadays. Fortunately, I didn’t have to choose between happy and healthy at brunch a few weekends ago. I gave T a laundry list of dietary restrictions and she made it work, surprising me with unbelievably simple and tasty pancakes. Here, I present these two-ingredient babies two different ways — savory and sweet — in case you don’t share my grandfather-given sweet tooth.
Savory coconut pancakes
Note: This recipe could not be easier, simply combining two ingredients: eggs and coconut flour. The resulting pancake can be served as a savory side or on its own as a sweet breakfast (as I enjoyed it).
Sweet coconut pancakes
- 4 eggs, room temperature
- 1 cup milk (raw cow’s or coconut both work)
- 2 teaspoons vanilla extract
- 1 tablespoon honey or a pinch of stevia
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 tablespoons of coconut oil or butter for frying
- Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
- In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
- Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
- Serve hot with butter, coconut oil, honey, syrup, or fruit.