The weekends were made for indulging in guilty pleasures, like sleeping in past 10 a.m., sharing a few rounds of cocktails with friends, and of course, consuming stacks of pancakes. But what if we told you there was a way to take the "guilty" out of those pleasurable pancakes?
This weekend, try whipping up these grain-free pancakes with orange-vanilla whipped cream from The Whole Coconut Cookbook ($13; amazon.com), a collection of delicious and healthy coconut-based recipes created by Nathalie Fraise, a natural foods chef, nutrition educator, and certified holistic health coach. “Coconut whipped cream makes a wonderful dairy-free topping for fruits, pies, and desserts of all kinds,” she writes. Be guilt-free with the recipe below.
Grain-Free Pancakes with Orange-Vanilla Whipped Cream
Makes about twelve 4-inch pancakes and about 1½ cups whipped cream
For the Orange-Vanilla Whipped Cream
1 can full-fat coconut milk
1 tsp orange zest
1 tbsp coconut palm sugar
Seeds from 2 vanilla beans, or 1 tbsp vanilla extract
Pinch of sea salt
For the Pancakes
2 tbsp chia seeds
1/3 cup almond flour
1/4 cup arrowroot starch ($6; bobsredmill.com)
1 tsp ground cinnamon
1/4 tsp sea salt
1/2 tsp baking soda
5 large eggs, whisked
2 tbsp coconut nectar
1½ cups coconut milk
2 tsp vanilla extract
Fresh fruit, for serving
1. To make the whipped cream, refrigerate the coconut milk along with the metal mixing bowl and the beaters from a hand mixer (or the whisk attachment for a stand mixer) overnight—you want everything very cold.
2. Open the can of coconut milk very carefully, making sure not to shake it. You do not want the cream to mix back together with the coconut water. Scoop out the top, creamy layer of coconut milk, which should be separated from the watery part, and transfer it to the chilled bowl. It should be very thick, almost solid. Save the coconut water to add to smoothies or juices.
3. Using a hand or stand mixer, beat the coconut cream until firm peaks form, about 3 minutes (don’t worry, you can’t overwhip coconut cream). Add the orange zest, sugar, vanilla, and salt to the cream, and beat again. Serve as a topping for fruit or pie, or anywhere you would normally use the whipped cream. Store any leftovers in the fridge for about a week.
4. To make the pancakes, grind the chia seeds in a coffee grinder dedicated to nuts and seeds. In a large mixing bowl, whisk together the ground chia seeds, coconut flour, almond flour, arrowroot, salt, and baking soda.
5. In a medium bowl, whisk together the eggs, coconut nectar, coconut milk, and vanilla. Add the wet ingredients to the dry ingredients and mix well. Allow the batter to rest for about 5 minutes.
6. Heat a griddle over medium-low heat. Melt a little coconut oil on it and pour ¼ cup batter per pancake, being careful not to overcrowd them. Cook on one side for 2 to 3 minutes, until the pancakes hold relatively firm when you try to lift them up with a spatula. Flip them over and cook until golden brown and well cooked inside, about 2 minutes more. Re-oil the griddle as necessary and keep the pancakes warm in the oven by covering them with a dish towel.
7. Serve immediately topped with fresh fruit and coconut whipped cream.
Reprinted with permission from The Whole Coconut by Nathalie Fraise, copyright © 2015,published by Ten Speed Press, an imprint of Penguin Random House LLC.