Swanson Coconutty Raisin Pancakes

I got this great recipe from Swanson. These pancakes contain no trans-fats, no white processed sugar and are sweetened only with a bit of natural honey and organic raisins. Coconut flour is higher in fiber and lower in carbohydrates than regular wheat flour.

Make up several batches of Swanson Coconutty Raisin Pancakes on the weekend; then freeze a few and reheat in the toaster when needed throughout the week.


Ingredients:

* 3 free-range eggs, medium sized
* 3 tablespoons Garden of Life Extra Virgin Coconut Oil, melted
* 3 tablespoons coconut milk (we used Thai Kitchen, unsweetened)
* 1-1/2 teaspoons YS Organics Clover Honey
* 1/4 teaspoon Swanson Himalayan Crystal Salt
* 3 tablespoons Swanson Coconut Flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon Swanson Organic Cinnamon
* 1/3 cup Swanson Organic Thompson Seedless Raisins

Directions:

In a large bowl, mix together eggs, coconut oil, coconut milk, honey and salt. In a separate bowl, combine coconut flour, baking powder and cinnamon, and thoroughly mix into batter. Add raisins. Coat frying pan with non-stick spray and heat on medium-high. Spoon batter (approximately 1/8 cup or 2 tablespoons) onto hot pan making pancakes about 3 inches in diameter. Flip when batter begins to bubble. Batter will be thick but will flatten out when cooking. Makes approx 8 pancakes.

Top the pancakes with strawberries and blueberries or a fresh fruit compote, organic peanut butter, real maple syrup, or simply eat them hot off the griddle. Serve with a side of organic sausage links.

Recipe Source- Swanson



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Coconut Hush Puppies

This recipe is reprinted from Tropical Traditions.

* 3 tablespoons Rapadura sugar
* ½ cup boiling water
* 6 tablespoons expeller-pressed coconut oil
* 2-3 medium sized onions, chopped into small pieces
* 2 eggs
* evaporated milk
* Coconut oil, olive oil or palm shortening - for frying

Dry ingredients:

* 2 cups fresh home-ground cornmeal (yellow)
* 1 cup flour
* 1 cup shredded coconut
* 6 teaspoons baking powder, aluminum free
* 1 teaspoon salt
* 1 teaspoon kelp granules
* 1 teaspoon onion powder
* ¼ teaspoon garlic powder
* ¼ teaspoon black pepper
* ¼ teaspoon cayenne pepper

Dissolve Rapadura sugar in boiling water in a 2 cup heat-proof measuring cup.

In a large bowl, combine all dry ingredients together. Drizzle expeller-pressed coconut oil over dry ingredients and chop in with a pastry blender till mixture looks like coarse cornmeal. Stir in onions.

Add the eggs to the cooled sugar water in the 2 cup measuring cup and beat with a fork. Add enough evaporated milk to make 2 cups of liquid and beat some more. Stir into dry ingredients and let sit for 20 to 30 minutes, so the coconut and cornmeal can absorb the liquid.

Heat whatever oil you’re using to 450º F and drop batter in by spoonfuls...or use a melon baller.

Cook till a nice golden brown. This can be cooked in a skillet with coconut oil to make “hush puppy pancake-lets.” Also, this recipe without the last 4 dry ingredients and the chopped onions makes a good “regular” pancake mix...just add a bit more liquid so it will pour instead of “glomp” onto the skillet. Also, using coconut milk instead of evaporated milk will give a more coco-nutty flavor.


• • • • •

Learn the secrets thousands are using to lose weight and get healthier with coconut oil diets. Visit our site at http://coconut-oil-diet.com and start losing weight today!