Jason's Coconut Pancakes

1 can good-quality coconut milk (14 oz./398-400 ml)
1/2 cup unsweetened shredded coconut
2 eggs
1 1/2 tbsp honey (or I also tried molasses)
2 tbsp coconut oil OR butter, melted
1 1/2 cups kamut, spelt or buckwheat (gluten free) flour
1/2 tsp salt
oil for frying


Mix the shredded coconut, flour and salt together in a large bowl. In a small bowl, combine the coconut milk, eggs, honey and coconut oil. Stir the wet ingredients in with the dry, and mix until most of the lumps are gone. Don't worry about getting the batter perfectly smooth, it will still be yummy!

Heat the skillet to medium heat with a little bit of oil. Once heated, scoop the batter into the skillet with a large spoon. Cook the pancakes until the batter starts to bubble, then flip to cook the other side, until golden brown.

Enjoy!!

Elana's Gluten-Free Breakfast Bars

1 ¼ cup blanched almond flour

¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
¼ cup a gave nectar
1 teaspoon vanilla extract
½ cup shredded coconut
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup almond slivers
¼ cup raisins

- In a small bowl, combine almond flour, sat and baking soda
- In a large bowl, combine grapesed oil, agave and vanilla

- Stir dry ingredients into wet

- Mix in coconut, pumpkin seeds, sunflower seds, almond slivers and raisins

- Grease an 8x8 baking dish with grapeseed oil

Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly

Bake at 350° for 20 minutes

Makes 12-16 bars

Note: This recipe has been taken from Elana's Pantry, a recipe blog by Elana Amsterdam.