I’ve discovered that video baby monitors are both the very best thing in the world and also the very worst thing in the world. See, we have a video baby monitor, which hooks up to an app on our phones. When we put Sophie to sleep in her crib I basically just stare at the app until she’s asleep because it’s totally interesting to watch her falling-asleep-process and also because it’s super hilarious. She is SO wiggly and active and moves all over her crib. Anyway. It’s kind of a problem because when I see her throw her pacifier (only one, because there is only exactly one pacifier that she likes. It’s green and it’s the one we gave her at the hospital, so you know. I figure it’s her favorite for sentimental reasons) out the side of the crib or when she’s trapped her arm underneath herself or when she’s sticking her legs through the bars, I feel like I have to go in and intervene wheeeen in all likelihood she’s probably capable of figuring it out all by herself and going to sleep. Confessions of a micromanager.
SPEAKING of video baby monitors – pancakes!! More breakfast! We are riding this breakfast train hard, guys, and I don’t think it’s stopping any time soon 😂
I made coconut flour pancakes all the time when I was pregnant with Sophie, but after I had her I stopped. Which is so SILLY because they’re delicious and nutritious and all the good things. The coconut flour and large amount of eggs (4!!) gives them a really spongey, fluffy texture which would maybe be weird if you’re a super texturey person but I like it.
In case you’ve never cooked or baked with coconut flour, here’s the lowdown: it’s SUPER absorbent. A little goes a veeeery long way. This is why if ever you try to sub it with almond flour, or vice versa, it usually ends VERY badly because they are sooooo different. Funny story, when I was pregnant I was making these pancakes one morning and I was like WHY IS THIS SO RUNNY and I kept adding more and more flour and then I realized….I was using almond flour. And I was up to, like, 2 cups of almond flour, where the recipe calls for 1/3 c coconut flour. Oops. It all worked out though, because I just added a smidge of coconut flour and it dried it up just a touch and the pancakes were a-okay.
Coconut flour is also super high in the fibers and healthy fats, which makes it an aweeesome breakfast choice. The only sugar in here is from one ripe banana & dark chocolate chips (I love the Enjoy Life Foods brand), and there’s no glutens or dairies, so hellloooo paleo-friendly! I think these would be LOVELY with some almond butter or peanut butter or maple syrup or coconut yogurt or honey or ALL of these things. I am all about the toppings. As we already know.
- 4 large eggs (preferably organic and pasture-rasied)
- 1 t pure vanilla extract
- 4 T unsweetened vanilla almondmilk
- 3 T melted coconut oil
- 1 very ripe banana
- ⅓ c coconut flour (I use Bob's Red Mill)
- ¼ t baking powder
- ¼ t fine sea salt
- ½ t ground cinnamon
- ¼ c dark chocolate chips (I use Enjoy Life Foods)
- coconut oil, for greasing the pan
- In a large bowl, mash the banana, then add the eggs, vanilla, milk, oil, and whisk thoroughly.
- In a separate bowl, whisk together the coconut flour, baking powder, salt, and cinnamon, and add to the wet ingredients. Mix until combined. The batter is supposed to be thick, don't worry! Fold in the chocolate chips.
- Heat a pan on *LOW* heat and add a little bit of coconut oil to grease the pan. Using a ⅓ cup measure for reference, pour batter onto the pan - since it's pretty thick, spread it around with a spoon to evenly distribute the batter. Let cook 3-4 minutes on the first side, and then 1-2 on the other side, until cooked through. These pancakes really need to be cooked low & slow, so be patient! If you try to flip them too early they will fall apart.
Loosely adapted from Girl Versus Dough