I woke up today with an undeniable pancake craving. I’m at a point where my restrictive diet is starting to become challenging for me mentally because I’m missing a lot of foods. It’s not surprising that the lack of diversity in my diet over the past eight months is causing major food frustration, and I think the added restrictions this week for my colonoscopy prep are really putting me over the edge. I’m taking it as a queue to channel my frustrated energy into creativity.
When I first started my grain-free and sugar-free diet for a parasite cleanse in the fall I tried a few different Keto pancake recipes, each one more disappointing than the last. Fortunately, today’s recipe test turned out much more successful, and I even got a stamp of approval from Neel. It’s not everyday I get to eat a grain-like dish, so these pancakes definitely did some good for my mental health.
I’ve had a couple writing opportunities lately to share about my experience as a solo female traveler — this one was just published on my friend Nancy’s website. Initially I was thrilled, but once I started putting pen to paper it felt really hard to share about that side of me. Revisiting those memories makes me miss life before being sick. I used to crave adventure and spontaneity, unfamiliar places and faces, and the feeling of freedom I felt when I traveled. I never imagined I’d be craving pseudo-pancakes and days in bed.
I know it’s not healthy to compare my currently debilitated self to a previously vibrant version of me. It’s hard not to, though. Especially when I find myself up late trying to tell a story of how much I love solo travel. It makes me feel like a complete fraud. I’m sitting with the unsettled feelings washing over me, and choosing to find freedom in my ability to eat a pancake — even a grain-free, sugar-free pancake with a vegetable in it. Appreciating the little things is a must during times like these.
Anyways, back to the recipe.
For the pancakes
3/4 cup coconut flour
4 pastured eggs
2 cups full-fat canned coconut milk
2 tsp ceylon cinnamon
1/2 tsp nutmeg
1/4 tsp celtic sea salt
1/4 tsp baking soda
1 tsp vanilla extract
1 shredded carrot
2 tbsp raw honey or maple syrup (optional)
For the coconut cream drizzle
2 tbsp full-fat canned coconut milk
2 tbsp filtered water
3 tbsp coconut butter
1 serving Vital Proteins vanilla coconut collagen creamer
Add all of the pancake ingredients to a high-speed blender and blend on high. Add ghee or coconut oil to a skillet and start getting it warm with a medium heat. While your pan gets warm, add all of the coconut cream drizzle ingredients to a small pot and turn on a low heat. Let these ingredients melt together while you cook the pancakes, making sure to stir them occasionally to avoid any burning.
Use 3 - 4 tablespoons of batter for each pancake, cooking about 3 minutes on each side or until golden brown in color. Add extra coconut oil or ghee to your pan as needed. Top with coconut cream drizzle, maple syrup, sprouted nuts, or any other toppings of your choosing.