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Cold Brew Cinnamon Vanilla Coconut Flour Pancakes with...
by Emily Winters
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16
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Title:
Cold Brew Cinnamon Vanilla Coconut Flour Pancakes with...

Author:
Emily Winters

Description:

Using just a few ingredients, these pancakes are fluffy, filling, and satisfying. Add the crunch from the coffee glazed walnuts and you've got the best breakfast in town! Servings: 4

Coconut Flour Pancakes

Ingredients

5 eggs

1 cup unsweetened applesauce

1/2 cup +2 tbsp coconut flour

1 tsp baking soda

1 tsp cinnamon

1 tsp vanilla

1/4 cup coconut oil, melted

1/4 cup Kohana Cold Brew Coffee Concentrate Cold Brew

Glazed Walnuts

Ingredients

1/4 cup honey

2 tbsp Kohana Cold Brew Coffee Concentrate

Instructions Coconut Flour Pancakes

Heat large skillet over medium-low heat. Mix all the wet ingredient together. Add coconut flour and baking soda to the wet ingredients. Let the batter sit for 5 minutes, allowing it to thicken. Add one tablespoon of coconut flour at a time, until batter reaches a thick enough consistency.

Note: You may need to make a small test pancake to see if your batter is thick enough. Coconut flour pancakes will have a thicker batter than regular pancakes.

Grease your skillet with coconut oil or non-stick cooking spray. Measure out 1/4 cup of the batter and paddle into the skillet. Make sure to spread the batter out a bit. Again, these pancakes will seem thicker than usual. Spreading them out helps to cook them through completely.

Cook for 3-4 minutes per side, until the edges start to brown. Be patient, these pancakes take longer than regular ones and will break apart if you flip too soon! Top with glazed walnuts, almond butter, and honey!

Cold Brew Glazed Walnuts

Directions

Preheat oven to 400 degrees. Mix together 1/4 cup honey and 2 tbsp cold brew. Pour glaze over walnuts and mix to combine. Prep a baking sheet with non-stick spray, and spread walnuts evenly on the sheet. Bake for 20 minutes, stirring halfway through.

Note: Keep an eye towards the end as they can go from crunchy to burnt pretty quickly.

Remove from oven and let cool for 5 minutes. Chop walnuts and sprinkle liberally on top of your pancakes. Enjoy!

Recipe Notes: The batter might seem thicker than usual, that's okay! This just means they take bit longer to cook through, so be patient.

Description:

Using just a few ingredients, these pancakes are fluffy, filling, and satisfying. Add the crunch from the coffee glazed walnuts and you've got the best breakfast in town! Servings: 4

Coconut Flour Pancakes

Ingredients

5 eggs

1 cup unsweetened applesauce

1/2 cup +2 tbsp coconut flour

1 tsp baking soda

1 tsp cinnamon

1 tsp vanilla

1/4 cup coconut oil, melted

1/4 cup Kohana Cold Brew Coffee Concentrate Cold Brew

Glazed Walnuts

Ingredients

1/4 cup honey

2 tbsp Kohana Cold Brew Coffee Concentrate

Instructions Coconut Flour Pancakes

Heat large skillet over medium-low heat. Mix all the wet ingredient together. Add coconut flour and baking soda to the wet ingredients. Let the batter sit for 5 minutes, allowing it to thicken. Add one tablespoon of coconut flour at a time, until batter reaches a thick enough consistency.

Note: You may need to make a small test pancake to see if your batter is thick enough. Coconut flour pancakes will have a thicker batter than regular pancakes.

Grease your skillet with coconut oil or non-stick cooking spray. Measure out 1/4 cup of the batter and paddle into the skillet. Make sure to spread the batter out a bit. Again, these pancakes will seem thicker than usual. Spreading them out helps to cook them through completely.

Cook for 3-4 minutes per side, until the edges start to brown. Be patient, these pancakes take longer than regular ones and will break apart if you flip too soon! Top with glazed walnuts, almond butter, and honey!

Cold Brew Glazed Walnuts

Directions

Preheat oven to 400 degrees. Mix together 1/4 cup honey and 2 tbsp cold brew. Pour glaze over walnuts and mix to combine. Prep a baking sheet with non-stick spray, and spread walnuts evenly on the sheet. Bake for 20 minutes, stirring halfway through.

Note: Keep an eye towards the end as they can go from crunchy to burnt pretty quickly.

Remove from oven and let cool for 5 minutes. Chop walnuts and sprinkle liberally on top of your pancakes. Enjoy!

Recipe Notes: The batter might seem thicker than usual, that's okay! This just means they take bit longer to cook through, so be patient.