Happy Monday! Since I’m on vacation this week, the posts will mostly consist of non-teaching related stuff. But be prepared for some recipes as I get ready to cook my first Thanksgiving dinner later in the week. I know I’m on vacation but I am really trying to stay on track as far as food and exercise. It is hard. It’s hard to get out of that ‘I’m on vacation…screw it’ mentality. And family and friends are sometimes no help. Sorry!
This weekend I was excited I got to go browse in my local Natur-Tyme organic food grocery store. I was like a kid in a candy store! All of the cool alternative baking ingredients that I read about in blogs were right there! I left with some of my favorite new ingredients ‘PB2’ (the greatest thing on earth…if you haven’t tried it….GOOGLE IT NOW), and some coconut flour to try with some of the Paleo and pancake recipes I’ve been meaning to make.
This morning I got right to work to make a coconut flour pancake recipe…since I’m obsessed with them. I got this recipe from Dashing Dish, one of my favorite recipe blogs, but modified it a little because I wanted to make it a smaller serving.
Coconut Peanut Butter Pancakes
Makes 3-4 medium pancakes / Cook Time including prep: 15 minutes
3 tbsp coconut flour
1 1/2 tbsp peanut flour (PB2)
1/4 tsp baking powder
2 -3 tsp sugar or sweetener of choice (I don’t need my pancakes very sweet, but if you do you might want to add more)
4 egg whites
1/8-1/4 cup of water
Directions:
Mix all ingredients besides water. Then add enough water to make a batter-like consistency. The original recipe said that it would be a lumpy thicker style batter. Cook until browned on one side and bubbly on the top, then flip and cook for another 3-4 minutes. I topped mine with 1/2 a banana and some pancake syrup. Yum!
How do you stay on track while on vacation? Or is it no-holds barred? I’d love to hear some thoughts!
Pencils and Pancakes 
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