Pancake Day is February 13th, get your syrup ready.
-PJ Gach

Who doesn’t love pancakes on a cold morning? Pancakes dripping with syrup, redolent of fruit and chocolate…I need to stop, I’m making myself hungry. Pancake Day is tomorrow and it's an international holiday! Did you know that Pancake Day is also known as Shrove Tuesday? Yup.

Since more people are opting for a gluten-free diet, I included two made with Coconut flour. One chocolate ricotta pancake recipe, because, chocolate. And one made with peanut butter. Oh yeah!

Read on and get ready to flip your flapjacks tomorrow.

Coconut Flour Pancakes
Ingredients:
4 eggs, beaten
1 cup cream (coconut cream for non-dairy substitute)
1 1/2 teaspoon vanilla extract
1/2 cup Carrington Farms Organic Coconut Flour
2 tablespoons coconut sugar
1 1/2 teaspoon baking soda
1/4 teaspoon salt
Carrington Farms Unflavored Liquid Coconut Cooking Oil for cooking 
Directions:
1. Mix eggs, cream and vanilla together.
2. In a separate bowl, combine coconut flour, coconut sugar, baking soda and salt.
3. Slowly fold wet mixture into dry mix.
4. Heat griddle or frying pan to medium heat. Add Carrington Farms Coconut Cooking Oil.
5. Pour 1/4 cup of batter into the pan. Cook for about 2 minutes on each side or until top starts to bubble around the edges.
6. Top with bananas, maple syrup or any other topping and enjoy!

Chocolate Ricotta Pancakes
Makes 2 dozen 3-inch cookies
Ingredients:
3 eggs, separated
8 ounces ricotta cheese
2 ounces milk
1 ½ oz. sugar
½ oz. salt
4 oz. flour
2 ½ oz. American Heritage® Grated Chocolate
3 oz. butter
Directions:
Whisk egg yolks with ricotta cheese, milk, sugar and salt. Fold in the flour and chocolate. Set aside. In a separate bowl, whip egg whites to soft peak. Fold whites into ricotta mixture.
Melt butter as needed in a large skillet. Ladle batter, 1/4 cup per pancake. When edges brown and pancake bubbles, flip over and continue cooking until firm.

Coconut Flour Flapjacks
Ingredients:
1 cup (about 6 ounces) banana, mashed
1 cup coconut milk (try Native Forest® Organic Coconut Milk)
1 egg or vegan substitute
2 tablespoons fresh lemon juice
2 teaspoons honey or vegan substitute
1 teaspoon vanilla extract
1 cup whole-wheat flour
1/4 cup whole rolled oats
2 tablespoons buckwheat flour
1 tablespoon superfine sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon butter or vegetable oil
Cinnamon and all-spice, to sprinkle
Directions:
Preheat the oven to 275°:F to keep the finished pancakes warm.
Combine the banana in a medium bowl with the coconut milk, egg, lemon juice, honey, and vanilla extract. Set aside for 5 minutes.
In a large bowl, whisk to combine the whole-wheat flour, oats, buckwheat flour, sugar, baking powder, baking soda, and salt.
Gently fold the liquid ingredients into the flour mixture, but don’t fully combine. Let the batter rest for 10 minutes to soften the oats.
Meanwhile, heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil and spread it out.
Using a 1/4-cup measure, drop 4 to 6 pancakes into the pan. Flip when bubbles appear, after about 3 to 4 minutes.
Cook for another minute, then remove the pancakes to a heat-resistant plate in the warmed oven.
Sprinkle with a dusting of cinnamon and allspice and serve with warmed maple syrup.

PB Fit Pancakes
Ingredients:
3/4 Cup whole wheat flour
3/4 Cup PB Fit
2 tsp baking powder
1 cup almond milk
1 large egg
2 tsp BFF Agave
2 Tbsp Greek yogurt
Directions:
Combine dry ingredients. Add remaining ingredients and whisk until smooth. Heat a lightly oiled nonstick skillet on medium high heat. Measure out 1⁄4 cup of pancake batter and pour into pan. When pancake starts to bubble on top, flip and cook for 60 seconds.

Top with freshly sliced fruit and syrup!