What is in a name?
They're funny little things. Take my name for instance: Kayle. It's a weird name. For one thing, you may not be aware, but it is pronounced Kay-lee (rhymes with Hayley). My mom heard it when she was pregnant with me, and liked it. But at the time it wasn't a common name. The main spelling she knew of was the traditional Irish spelling, Kayleigh. But my mom thought that would be too difficult for a kindergartner to attempt to spell. She'd also heard of it being spelled Kaylee. But my mom's middle name is Lee, and her sister's middle name is Kay, so she didn't want people to think it was 2 names (like Bobby Jo or Mary Ann)-she wanted to be clear it was one, fluid name. So she took off the extra "e". She didn't anticipate how many people would call me "Kale". Or "Kyle". Or Kayla, Kylie, Callie, etc. etc. Don't even get me started on how many ways my name gets misspelled...there are like a bjillion ways to spell Kayle. (And let's not even get into my last name...oh boy. For the record, it's pronounced Bolone-ya...like the city in Italy, Bologna.) Now, let's think about Michael. My boyfriend. His name is Michael. NOT Mike. When people call him Mike I get very confused and weirded out. Some people are Mike's. Some people can be Mike's AND Michael's, but my Michael is just...Michael. For some reason shortening it to one syllable entirely changes my perception of him and his name. And then there comes naming a post, naming a recipe. You want the name to be descriptive, and really tell you what it is...but you don't want it to be too long. It's a tricky line to walk. Names have so much meaning on so many different levels, that can completely alter how we perceive something...if my name had that extra "e"...I wouldn't feel like the same me. Mike is not my boyfriend. And these pancakes are delicious...whatever you call em.Edward & Sons Organic Coconut Flour at my disposal, I knew I needed to play with it! I'm looking forward to using it more, so if you have any recipes using coconut flour, share away! I'd love some ideas!
Coconut flour is awesome for a few reasons: one of which is it's a great gluten free replacement for wheat flour. It's also low in fat, high in fiber, and generally tasty and healthy!
The texture of these pancakes, due to the coconut flour, is definitely different and something to get used to. They're a little thicker and more...grainy isn't quite the word but something like that. It also is delightfully hearty and imparts a nice, subtle, coconut flavor. Which lends itself really well to the subtle sweetness of these pancakes. Because generally, these pancakes are pretty darn good for you: low in fat and calories, the amount of sweetness or sugar is entirely up to you (they can even be sugar free if you don't have much of a sweet tooth), and ya know. All that good stuff. Of course then I need chocolate chips and to smother them in peanut butter but...I mean...would I be me otherwise?
Peanut Butter Coconut Flour Pancakes
Slightly adapted from Dashing Dish's "Peanut Butter 'Cake' Pancakes"
Makes approx. 4 pancakes
- 5 tbsp. coconut flour
- 1/4 tsp. baking powder
- 2 tsp. peanut butter
- Sweetener of choice (ie stevia, sugar, honey, etc.) to taste
- pinch of salt
- 7 egg whites
- 1/4 cup-1/2 cup water
- Optional-chocolate chips, to taste and/or 1 tbsp. cocoa powder
- In a medium bowl combine all the ingredients, except for the water (and chocolate chips, if using)-it should be very thick and lumpy.
- Slowly stir in water until you have a thick but pourable pancake batter.
- Spray a griddle or skillet with non-stick cooking spray and heat over medium heat. Spoon 1/4 cup of batter per pancake onto the griddle/skillet. If using chocolate chips, sprinkle on top. When the top is covered with bubbles and the edges look cooked, flip. Let the other side cook completely, and transfer to a plate.
- Serve warm with syrup, peanut butter, fruit, etc. etc.!
Disclaimer: Edward & Sons provided me with product, and I was under no obligation to review if I so chose. My opinions, as always, are all my own.