Aloha All, here is the recipe for my latest and best version of flourless pancakes (some may remember my first version with almonds and bananas). The shaved coconut in this version holds the batter together much better than my last version, which only used almonds. These cakes are great for breakfast or anytime and taste delicious either hot or cold. Some ingredients may be adjusted to suite personal preference.

As with all of my recipes, I recommend using only organic ingredients, which should all be available at Healthy Hut. Try taking these cakes with you on your next adventure or beach day! They’re a tasty, hearty and gluten-free snack!

Flourless Nut Pancakes

Ingredients:

1/4 cup almonds (soaked or unsoaked, but soaked for at least a few hours is best and helps digestion)

1/4 cup walnuts (again soaking is optional but best)

1/2 cup dried, shaved coconut

4 eggs

1/2 teaspoon vanilla extract

Dash sea salt

A few dashes cinnamon

Water or milk (for blending)

Coconut oil (for cooking)

1/4 cup chopped dates (optional, sub raisins, cranberries or whatever)

Put all ingredients except dates into blender and blend until smooth. Add a bit of water or milk as needed. Batter should be well blended and pretty thick. Scrape ingredients into storage container. Add dates, stir and cover. For best results place batter in the refrigerator for a few hours or overnight. Once ready to cook heat pan to medium and scoop a silver-dollar-sized cake onto the pan. Let cook until it seems solid enough to flip with spatula. Turn over and allow to finish cooking on the other side. Repeat until all batter is used up. Several pancakes should fit in one pan making the process faster. Enjoy the pancakes hot or store them in the refrigerator and take with you on a hike or to the beach.