Remember my Creamy French Toast Pancakes recipe from a few weeks back? Well, my husband is in love with it. He makes them 4-5 times a week, maybe more. Most days he follows the recipe as I wrote it but some days he gets all wild and crazy and creates new variations. Hence the reason he is a better cook. I stick with the safe bet and he likes to kick it up a notch, ala Emeril. If he got to set something on fire while cooking these they would probably be all he ever made.
Anyway, this week he came up with two kick ass, new versions of these paleo/primal pancakes. Delicious doesn’t even begin to describe them. Essentially he added some coconut flour to make the pancakes more dense and bread-like and he added either pickled ginger or orange zest to give the recipe a whole new flavor. We eat pickled ginger by the bucket load around here but I never ever would have thought to add it to pancakes.
Coconut Ginger Primal Pancakes
4 pastured eggs
8 ounces (one package) organic full fat cream cheese
2 tablespoons coconut flour
1 tablespoon pickled ginger
1 cap full pure vanilla
Coconut oil for cooking (we use Tropical Traditions coconut oil)
Pure maple syrup
Mix up in a good blender (I am partial to the Vita-Mix) and pour on to your cast iron skillet or griddle, aiming for pancakes about six inches in diameter. Use cooking oil to grease your pan/griddle if need be. Cook 2-3 minutes on each side. They will be a glorious golden brown. Top with grass fed butter and pure maple syrup.
To make the orange zest version just remove the pickled ginger and substitute the orange zest. Enjoy!