Spoonful of Fit's Fluffy Coconut Pancakes

 Best pancake recipe ever?

Yes.

You can enjoy them with bananas, peanut butter, and maple syrup.

 Or you can stuff them in a jar to bring to work.

 You can layer them with strawberries, bananas, and smother them in chocolate syrup.

 Or you can just drown them in PB2 and greek yogurt sauce.

 You can throw them on top of a bowl of zeggs.

 Or just eat them off a plate.

 You can add them to your meal prep routine.

 Or make a stack so high you have to stick a skewer through them to keep them upright.

 And if you're married to a 12 year old, you can make him Alien Brains in a Jar to bring to work.

So of course you want the recipe for these amazing pancakes?  I'm going to post the recipe which was developed by the amazing Crystal at Spoonful Of Fit, and would highly encourage you to check out her original post and the rest of her blog, as she has the most Ahhhh-Maaaay-Zing recipes for anything from pancakes to Mexican Pizza.  Seriously.  Check her out.  Now.

Spoonful of Fit Fluffy Coconut Pancakes

Serves one hungry girl. Or boy.

3 Tbsp coconut flour
3 egg whites
1/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp almond extract
1 Tbsp greek yogurt
1/4 cup unsweetened almond milk
8 drops stevia

Preheat large pan to medium heat on stove top.  Be sure pan is completely heated before adding pancake batter.

Mix dry ingredients.  Add greek yogurt and almond milk; mix well.  Add egg whites one at a time, incorporating fully into the batter before adding the next egg white.  Add extract and stevia, if desired.  Batter should be thick, to the point that it has to be spooned onto the skillet, not poured.  Thicker batter = fluffier pancakes.  If batter is too runny or thin, add a sprinkle of coconut flour until desired consistency is reached.

Using a spoon or spatula, spoon batter onto heated pan.  You can spread the batter slightly with the back of the spoon, but leaving it in a thick pile makes for thicker pancakes (duh).  Cover pan immediately and let cook for 3-5 minutes.  Pancakes are ready to flip when the edges are cooked (easily scooped up with a spatula) and the tops are slightly set (jiggle the pan slightly, if the tops look runny, let cook another 30-60 seconds and check again).  Flip cakes, replace lid, turn off heat, wait 30 seconds and start removing cakes from the pan.

If making regular pancakes, divide this batter into four portions.  If making pancakes in a jar, this batter should make 6-8 mini pancakes that will fit in a wide mouth mason jar.

Besides this recipe being amazingly fluffy, it's also wonderfully modifiable to any flavor you want!  Add some poppyseeds and lemon zest!  Try out different flavored extracts!  Add some cocoa powder to the batter for a chocolately version!  And remember to go crazy with toppings...peanut butter, Quest Bars, chocolate chips, maple syrup, Greek Yogurt sauce, coconut shavings, fruit, jams and jellies, chopped nuts...the possibilities are endless :)

Enjoy!