Savory Pancake Experiments (Blue Corn Flour Pancakes and Coconut Flour Pancakes!)

Blue corn pancakes on top and coconut pancakes on the bottom

Savory coconut pancakes topped with egg scramble and a side of fruit

I couldn’t fall asleep last night so I decided to experiment with simple savory pancake recipes.  For breakfast this morning I had a coconut one topped with scrambled eggs with spinach and onion and gluten free chicken sausage. Yummy! Making the pancakes ahead of time saves me cook time in the morning.

Option #1: Blue Corn Flour Pancakes
Blue Corn Flour Ingredients
- 2 eggs

-  ¼ cup blue corn flour

-  pinch of salt

- pinch of baking powder

(yields two pancakes)

1. Combine all ingredients in a small bowl and whisk. 

2.  Grease pan over medium heat with butter or coconut oil.

3. Add half the batter to pan.  Cook pancake 2 minutes or so on each side.

4. Repeat with the second half the batter.

Option #2 Coconut Flour Pancakes

- 3 eggs

- 2 tablespoons coconut flour (if you have the whole sale Whole Foods variety you should sift it first!)

- pinch of baking powder

- pinch of salt

(yields two pancakes)

1. Same method as above