Cakes in a Pan

Happy Valentine’s Day y’all!
What are on the plans for today or tonight? Are you going out to a swanky restaurant and eating your body weight in steak and indulging in a luscious chocolate piece of cake for dessert? Or are you staying in and watching, ordering take-out, and watching old school love movies? I will choose the latter, with probably more American Idol thrown in…oh, and maybe some dessert. Just maybe. Maybe you are that sucker that is proposing to his girlfriend. Make it a good one, bro. 
Let me tell you something crrrra-zay-zay…I missed National Pancake Day earlier this week and it has been haunting me ever since. I mean, seriously? This has got to be the second most important day of the year…next to National Peanut Butter Day. Sooooo I thought, better late than never. 
I definitely have a history with pancakes. 
My dad used to make seester and I pancakes for our birthday’s each year. 

I didn’t cake about cake. It was all about waking up the morning of my birthday, and being greeted with a short-stack of buttermilk pancakes with a candle in the center. 

Don’t forget the Aunt Jemima…you could have practically served that up to me by the glass and I would have gladly sipped on it…only after pouring a little melted better into the mix. 

Now, it’s all about that “real” maple syrup…no fake maple syrup here. 

Stick a fork in these pancakes and chow down because they are sooooooooo good.
Oh, and they are sooooo fluffffffy! It’s outrageous. 

We put some coconut chai tea that has been simmered in coconut milk in these babies.

Then we added actual shredded coconut…so that is pretty much triple the coconut!

That is winning. Sorry for you coconut haters.
Sit back and enjoy the show. 

Coconut Chai Tea Pancakes (GF/P):

2 coconut chai tea bags
1 c. unsweetened, coconut milk (the kind in a carton, not in a can)
4 large eggs, at room temperature (or 1 c. egg substitute)
2 t. pure Mexican vanilla extract
1/2 c. coconut flour
1 t. ground cinnamon
1/2 t. salt
1 packet of Stevia
1 t. baking powder
2 T. unsweetened, shredded coconut

1. Place the milk and the tea bags in a small sauce pan. Heat over low and let simmer for 10 minutes. Press the tea bags against the saucepan to squeeze all of the extra tea from the bag. Discard tea bags.
2. Let the coconut milk cool, then, once cool, combine the milk, eggs, and vanilla in a large mixing bowl. Whisk until smooth.
3. In a large mixing bowl, sift together the coconut flour, cinnamon, salt, stevia, and baking powder.
4. Pour the wet ingredients into the dry ingredients and mix to combine. Fold in the coconut.
5. Heat a large non-stick skillet over medium heat. Grease the skillet with cooking spray.
6. Use a cookie scoop to drop the batter by rounded tablespoons into the skillet.
7. Let the pancakes cook for about 2-3 minutes on one side, then flip and let cook for an additional 2-3 minutes.
8. Transfer the pancakes to a plate to cool while you finish the rest.
9. Top with vanilla bean coconut butter, your favorite homemade jam, maple syrup, honey, butter, peanut butter, nut butter…the possibilities are endless!

Makes 12 small pancakes.



  1. This is interesting! 🙂


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