Not nearly as good as Coconut Cult, buuuuut it’ll fill the gaps I suppose. And it is still yummy! And I can eat more of it 🤤… I’m still only in the 2tbsp/day of the real Coconut Cult club!
Definitely copied Minimalist Bakers recipe for this one, with only one tweak and that’s because I couldn’t find the Whole Foods brand coconut milk, so I just made my own from a big ol’ coconut 🤣. Result was pretty delish and I now keep a jar on hand in the fridge for smoothies, parfaits and nibbles here and there.
To make the coconut milk, I just took a coconut. Poked a hole where the “eyes” are. Drank the water. Mmmmm.
Then I just baked it in a 350* oven for about 30 mintes. Took it out. Let it cool. Then let my 6 year old whack at it with a hammer until it broke open. Then I harvested the pieces. Put them in my blender. Added 2 cups of water. Blended on high for a HOT minute. And strained with a cheese cloth. It took a little doing, but it was mostly passive work. And my son had loads of fun cracking that thing open. Cooking+entertainment. Win win.
Oh! And I saved the shreddy bits and made coconut flour. So many uses, so little time. So many purposes, 1 little item. I also bake a couple at a time and freeze some of the meat for smoothies. But I digress.
After I had the milk made, I just added 2 renew Life (50billion) capsules, stirred, covered with a cheese cloth and let it sit for about 48 hours. Bam! Coconut yogurt.
I also tried this with the PB2 strains and got a decently thick yogurt, but in the fridge it transformed into more of a kefir like consistency.
I ate it plain, in smoothies, but by far my favorite way is atop these pancakes with figs!
Ok people. I seriously cannot stop making these. And I also cannot stop with my current turmeric obsession and experimentation. Why am I just now discovering this spice?!
And they’re really not that yellow, so your kids wont scoff!
Also, I know I went a little flour crazy with this recipe, but it’s because I’m a big nerd, have them all on hand and I really like the flavor combos. If I could pick 2, use the pat flour and almond flour and never mind the rest. The almond flour adds amazing flavor! You could just use oat flour too, but I really think the almond flour reaaaallllyy bumps it up a notch!
I make an enourmous batch of these and use them for everything. Breakfasts. Snacks. Lunch. I love slapping some PB on top. Then plain Greek yogurt. Then some berries or sweet potato-depending in how I’m feeling. Delish either way!
Ok. Here we go:
1.5c oat flour
1c almond flour
1/4c rice bran (tocos)
1/4c wheat germ
1/4c coconut flour
1tbsp psyllium husk powder (good for digestion, but don’t over do it!!!)
1 scoop vanilla protein powder
1/4c organic evaporated cane juice
1tsp baking powder
1tsp baking soda
1/2 tsp ginger
3/4c cottage cheese
2 farm fresh eggs
1.5c milk of choice
Directions. Heat pan over med heat. Whisk dry ingredients together and set aside in a bowl. Blend remaining wet ingredients thoroughly. Make a little well in the dry ingredients and pour half the wet ingredients in. Mix until well incorporated. Add more wet. Mix again. Add the last of the wet and mix until all ingredients have been incorporated. Then I use a 1/4c to scoop out the batter and pour into the griddle. Then it’s time to flippity flip those flap jacks!! I personally prefer these with yogurt, berries, butternut squash and/or a liiiiiitle but butter over syrup. But that’s just me! Shoot, my daughter just eats the batter plain, so c’est las vie. And to each his own. And whatever other colloquial phrases come to mind 🤣.
YUM! And they’re good for you too :). I am trying to use less (if any, really) white flour when I cook. And now that I’ve taken the plunge and bought a Vitamix with the dry grains container, making my own flour is too easy!
I love oatmeal and so does Quint, so I decided for these I would use flour made from steel cut oats! I don’t know what I like better, the actual flour, or watching the Vitamix blast the steel oats into oblivion. Mwahaha…
OK, so here is the recipe for the pancakes. Makes about 12 small, but very filling pancakes! 1/4 cup steel cut oats 2 tbsp vanilla whey (I used a sweet cream flavor once too, and I am going to try it with Vanilla Shakeology when I get it!) 1 tsp baking powder 1/2 tsp almond extract 1/4 cup vanilla greek yogurt 2 egg whites About 1/2 peach First, put the steel cut oats in the Vitamix. Start on 1 and then gradually increase to “high.” Leave it on high for about 10 seconds until the flour is billowing around in there. Add all your other ingredients and and blend until it looks like, well, pancake batter! Heat your skillet over medium heat. Grease your skillet (I use Trader Joe’s Coconut Oil Spray) and pour silver dollar shaped rounds onto the skillet. Wait until those little bubbles form on top and flip them over! For the Sauce, I blended 1/2 container lemon greek yogurt and a handful of blueberries. Not too much, just enough so that it was all combined. You could add a spoonful of cottage cheese if you wanted to thicken it up or if you add too many blueberries.
I LOVE taking my pictures outside when the weather is nice in WA!