Sometimes the days when your plans get messed up are the best days. Have you ever experienced that? I’m sure you have, everyone has. You guys know what I’m talking about. These are the days that you wake up in the morning with a plan or goal in your head of how your day is going to go. If you’re anything like me you usually have a list either written out in your phone or you’ve written it down on a sticky note to make sure you follow it and don’t miss anything. I can’t live my life without lists. They are my saving grace. I usually have so much going on that I can’t remember it all, so these lists have saved my ass more than once – and I also find it extremely satisfying to cross things off!! Hehe.
So as I’m sure you’re already guessing, these pancakes were not written down on my list of things to do for the day. What was on that list was a Maple Pecan Pancake, which also sounds delish, not going to lie! However, when I woke up that morning and starting pulling everything out of my cabinets I realized I had one very big problem that was going to through a wrench in my plan….NO MAPLE SYRUP. My first thought was who has pancakes without maple syrup. I mean, it is a KEY ingredient if you ask me. I’m the girl that has her pancakes swimming in syrup usually, so the thought of eating them without it usually is a big turn off. But then a light bulb went off and I remembered that I had just made a coconut maple glaze for a cinnamon roll bread I did a few days before and thought that would be the perfect topping for CINNAMON ROLL PECAN PANCAKES. YUM!
I’ve been craving a lot of carbs lately, probably because I currently have a spin bike in my living room due to quarantine and I can’t seem to get off of it! So my mind has been running wild thinking about pancakes and these pancakes did not disappoint! They honestly taste just as good as they look! They are SO fluffy and taste like a warm cinnamon bun drizzled with icing, which I’m sure you can guess is always my favorite part! These pancakes are grain free, gluten free, dairy free, and if you needed to make them nut free, you could always omit the pecans.
This recipe only makes one serving of pancakes but feel free to double it if you want to share the love!
What You’ll Need for Pancakes:
3 tbsp. oat flour
1 tbsp. coconut flour
1 egg white
¼ tsp. vanilla extract
¼ tsp. baking powder
3 tbsp. coconut milk (can sub for any dairy free milk)
2 tbsp. unsweetened applesauce
¼ tsp. cinnamon
1 tbsp. pecans, chopped
1-2 tbsp. coconut oil (for the pan)
What You’ll Need for Icing:
NOTE: This makes about ¾ cup of icing & can be stored in the fridge to use again for 1-2 weeks.
1 can of full fat coconut milk
3 tbsp. pure maple syrup
1 tsp. vanilla extract
1 tbsp. coconut flour
Directions for Pancakes:
In a small bowl, combine dry ingredients: oat flour, coconut flour, and cinnamon. Mix well.
In a separate bowl, combine wet ingredients: egg white, vanilla, coconut milk, and applesauce. Whisk together.
Pour wet ingredients into dry ingredients and mix until fully combined, with no lumps.
In a medium sauté pan on medium heat, warm your coconut oil. Once the pan is warm, drop your batter into the pan to make three medium sized pancakes. Add a few chopped pecans to each pancake. Let the pancakes cook for a few minutes or until you see little bubbles on the outside of each cake and then flip. Let cook for 2-3 minutes on other side and remove from pan.
Drizzle with my cinnamon roll icing and a few extra pecans and ENJOY!
Directions for Icing:
In a small sauce pan, warm full fat coconut milk and whisk until it starts to melt down. NOTE: I scoop out the thick pieces to avoid using the water. You only want to use the thick chucks to make the icing so it stays as creamy as possible.
Add in maple syrup, vanilla, and coconut flour. You should notice the flour helps to thicken it a little. Whisk continuously on low for 3-5 minutes. Remove from heat and use on your pancakes, french toast, waffles, whatever you want! Can store in the fridge for 1-2 weeks.
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