Brunchover Pancakes

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Consider yourself forgiven for partying like you were born in 1999. These pancakes have a host of hangover helpers: coconut milk for electrolytes, blueberries for antioxidants, and eggs for toxin-absorbing cysteine. You’ll be back to your old self by noon… or, you know, nightfall, when you might do it all again. It’s ok, you can make them tomorrow morning, too.

Further Food Nutritionist Commentary:

Wake up your weekend with Ariane's Brunchover Pancakes! The base of these cakes are in the form of coconut with it present in the milk, oil and flour. Lauric acid makes up 50% of coconut oil’s composition which has anti fungal and antiviral properties. It also aids preventing heart problems such as high blood pressure and cholesterol. However, with two-thirds of your daily saturated fat intake, those who already have high blood pressure or at risk for strokes should consume in moderation. Blueberries are packed with fiber which helps to lower the amount of cholesterol in the blood and decrease risk of heart disease. Blueberries also contain over 20% of the RDA in vitamin C, K and manganese. Eggs are a versatile high protein food filled with selenium, vitamin D and B vitamins.

By Ale Zozos
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Brunchover Pancakes

  • Prep Time: 5-10 min
  • Cook Time: 5-10 min
  • Servings: 6-9

Ingredients

6 eggs

½ cup coconut flour

1/2 cup coconut milk
1/3 cup melted butter or coconut oil
½ cup blueberries
¼ cup coconut sugar
3 tablespoons almond flour
1 teaspoon baking soda
½ teaspoon salt

Instructions

1. Mix eggs, milk, coconut sugar, butter, baking soda and salt until combined
2. Add coconut flour and almond meal, stir until thoroughly mixed; if batter seems too thick, add additional milk 1 tablespoon at a time until standard pancake batter thickness is achieved
3. Heat a skillet over medium heat and add 1 teaspoon of butter or oil
4. Once melted, pour pancake batter onto skillet by ¼ cup fulls, or 1/3 cup if seeking larger cakes; sprinkle blueberries on top of each pancake as first side cooks
5. Flip once browned, and cook second side

note: These can also be waffles or waffle pudding (both pictured without blueberries) by whipping the egg whites separately:

1. Mix eggs, milk, coconut sugar, butter, baking soda and salt until combined 2. Add coconut flour and almond meal, stir until thoroughly mixed; if batter seems too thick, add additional milk 1 tablespoon at a time until standard pancake batter thickness is achieved 3. Heat a skillet over medium heat and add 1 teaspoon of butter or oil 4. Once melted, pour pancake batter onto skillet by ¼ cup fulls, or 1/3 cup if seeking larger cakes; sprinkle blueberries on top of each pancake as first side cooks 5. Flip once browned, and cook second side note: These can also be waffles or waffle pudding (both pictured without blueberries) by whipping the egg whites separately:

Nutrition Information

Per Serving:  Calories: 199; Total Fat: 15g; Saturated Fat: 9g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 159mg; Sodium: 381mg; Potassium: 81mg; Carbohydrate: 11g; Fiber: 3g; Sugar: 7g; Protein: 6g

Nutrition Bonus:   Iron: 11%

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