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#SUGARNOPE: Pancake with Blackberry Sauce and Coconut Cream

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I am having a shit week so I decided to make a pancake for breakfast. Now you get to have a pancake too. How about that?

This giant pancake with fresh blackberry sauce and vanilla coconut cream abides by all No Sugar November rules as it is sweetened with no more than one banana and a handful of blackberries. Rejoice. It’s also easy enough to pull off on a weekday but authentic enough to be something of a slow sleepy weekend spectacle. I made mine with whole wheat flour, but you can adjust to your needs or preferences by using a 1:1 substitution with gluten-free flour, white flour (if you’re dying for it), or even protein powder.

It’s worth pointing out that this is not a vegan pancake. My heavy consumption of mostly vegan items tends to confuse people into thinking that is how I eat all the time, but it’s not. So I just want to throw that out there. However, there are plenty of single vegan pancake recipes out there if you want to make the swap.

Anyway, here’s how to do it…

Pancake with Blackberry Sauce and Coconut Cream

Ingredients

  • 1 banana
  • 2 egg whites
  • 1/4 teaspoon vanilla
  • 2 tablespoons whole wheat flour
  • sprinkle of cinnamon
  • coconut oil for cooking pancake
  • 1/3 cup blackberries
  • 1 teaspoon coconut oil
  • splash of pineapple juice (or water)
  • dollop of coconut whipped cream

Instructions

  1. Start your sauce. In a small skillet at blackberries and 1 teaspoon of coconut oil. Let cook on medium until blackberries start to break down. Occasionally mash with a fork until a thick sauce forms. If it gets too thick, pour in a splash of pineapple juice to reach desired consistency.
  2. While the sauce is cooking, make your pancake. Mash banana with a fork. Mix in egg whites and vanilla. Add flour and cinnamon and stir to combine.
  3. Warm about two teaspoons of coconut oil in a large skillet over medium-high heat. Pour in pancake batter and cook until bubbles start to form. Carefully flip and cook the other side until both are lightly browned.
  4. Top pancake with blackberry sauce and coconut cream.

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This is an excellent tried-and-true pancake recipe, and you can really do anything with it. Top it with whatever you want or even stuff it with whatever you want–blueberries, chocolate chips, etc.

The reason I don’t make mine vegan is I haven’t been able to get it to hold up this nicely without the egg whites. Do tell if you find a successful recipe though.

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3 Comments

  1. Mary Mary

    Trying not to be a brat but your Raspberry Sauce recipe calls for blackberries 🙂 Would be great as well, I’m sure!

    • Katie Katie

      Hahaha written in utter delirium. They’re blackberries. It’s supposed to be blackberry sauce. Whoops!

  2. Chrissy Chrissy

    I haven’t tried an egg-less pancake, but I do notice my sourdough based pancakes and waffles hold up pretty nicely (worth a shot if you are trying to go egg-free).

    Also sourdough is a fun food adventure you might enjoy! I’m friends with Erin and can even give you a starter :-).

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