Whenever my boyfriend and I go out to brunch, one of us either orders pancakes, or we split one on the side. Some places really master the fluffy pancake, and others just well, fall flat. The cold brew cinnamon vanilla coconut flour pancakes I’m sharing with you today will make your tastebuds sing. The cinnamon and vanilla in contrast with the coffee makes the pancakes taste like your latte ended up on your plate, in the best way possible.
Then you’ve got the cold brew glazed walnuts.
So quick to make and they add a perfect crunch to balance out the fluffy pancakes. Plus, by using honey instead of sugar and butter, these glazed walnuts are way better for you than the traditional version with sugar and butter. And dare I say they might even taste better? Guess you’ll just have to try for yourself.
Feel free to play around with this recipe and add your unique spin to the batter.
Maybe you add walnuts to the mix, or cacao powder, or berries. You do you. I of course chose to top mine with almond butter and more honey. I’m addicted to almond butter and I think it belongs on everything.
Well, I hope that you love them as much as I do. I seriously felt like I was eating dessert for breakfast. If you love sweets like me, you’re going to want to make these pancakes ASAP.
PS! These pancakes are entered into the Kohana Recipe contest and I need your help! Go to this link, http://kohanacontest.com/contest/?contest=photo-detail&photo_id=1810, to vote for my Cold Brew Pancakes!
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!
- 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
- 1/4 cup honey
- 2 tbsp Kohana Cold Brew Coffee Concentrate
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. *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!
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. *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!
The batter might seem thicker than usual, that's okay! This just means they take bit longer to cook through, so be patient.
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