Strawberry Ginger Pancakes

A not-too-sweet treat for your Sweets!

If any of you follow my Instagram account, you can tell from my recent Valentine posts that I'm not much for romance. I don't know why, but I've never been into all that mushy love stuff-- especially Valentine's Day.

Don't get me wrong! The romantic gestures made by my husband are very sweet & much appreciated, but I'd rather go see an action movie and eat a steak on Valentine's Day than go see the latest Nicolas Sparks film and pig out on chocolates.

I do like to do fun things for my kids at Valentine's because part of the joy of childhood is enjoying even the silliest of holidays, and so Strawberry Ginger pancakes it would be!

One thing I know about Valentine's Day is that it is a sabotage on those of us trying to live as low-sugar as possible. Because I didn't add anything to sweeten the pancakes, strawberry purée, or whipped coconut cream, this is a great breakfast for people like me who don't want to go overboard this Valentine's Day. But, if you're planning to go all out, just add a little honey to your whipped cream & strawberry purée to sweeten these up even more!

This is an easy, fun, healthy breakfast that will make your Special Someone feel extra loved on Valentine's Day--or any day! I hope you enjoy this breakfast as much as my sweet boys did!

Strawberry Ginger Pancakes

Ingredients:

1 12 oz bag frozen strawberries (or 2 cups fresh chopped)
3 eggs
4 Tbs coconut flour
1.5 tsp ground ginger (plus more for garnish)
1/2 tsp baking powder
1/4 tsp baking soda
Pinch of sea salt
6 liquid Tbs coconut milk*
Cream from one can of coconut milk**
Unsweetened shredded coconut for garnish

*This is measurement is give or take. You may need a little more, or a little less depending on the thickness of your batter & the thickness of your milk. I've found that with coconut flour pancakes, the cakes cook up better when it's on the thicker side.

**To get the cream from canned coconut milk, simply place an unopened can into the coldest part of your refrigerator for at least 4 hours (overnight if making these for breakfast)

Directions:

Purée your strawberries using either a blender, food processor, or an immersion blender. Set bowl of purée aside.

In a mixing bowl, whisk eggs with a 1/2 cup of the strawberry purée (save the rest for topping). Then mix in the dry ingredients. Slowly add the coconut milk until the batter reaches your desired thickness. Meanwhile, heat up a pan on just below medium heat or an electric skillet at 350*F. Once the pan or skillet is hot, melt some coconut oil.

This is a horrible picture, but you get the idea!

If you wish to make hearts, the easiest way to do it is to use a piping bag or a gallon ziploc bag with one of the tips cut off to squeeze the batter. You have more control over the batter this way.

Pipe the shape of a heart onto you hot skillet & fill it in with more batter. Allow to cook on one side until firm enough to flip. Flip pancake and cook the other side until done.

For the coconut cream:

Open your cold can of coconut milk. The cream should have separated to the top. Remove that cream and put into a bowl. A cold stainless steel bowl is best. Save the remaining coconut liquid for smoothies or fruity drinks. I use an immersion blender to make whipped coconut cream because it is so fast; however, a regular handheld mixer will work as well. Whip the coconut cream until light & fluffy.

To Plate:

Place the pancakes on a plate & drizzle with strawberry purée (you can warm it up on the stove if you wish). Sprinkle with ginger & unsweetened shredded coconut. Top with a dab of whipped coconut cream & ENJOY!