I love pancakes.
They are great on any day of the week.
Especially on birthdays.
You should treat your birthday like a national holiday.
It should feel like Christmas.
It should be a day where you sleep in until noon and have your significant other (or your mom 🙂 ) make you breakfast in bed.
Oh, and it better be pancakes.
Because pancakes and birthdays go together like peanut butter & jelly.
Well, at least in my family they do.
Today is my baby seester’s birthday.
Well, she’s not really a baby anymore being that she is now 24 years young, but you get me.
For as long as I can remember, breakfast was the most important part of any birthday we celebrated in my immediate family.
It all began when my dad started making my seester and I pancakes for our birthday breakfast.
I remember that they were of the Krusteaz buttermilk variety.
But hey, it was the thought that counted.
Or ya know, they could have totally been from scratch and I could be underestimating my dad’s pancaking skills right now.
He has some serious pancake skills.
He is just a bad-ass cook in general.
He would serve us up a stack of pancakes so fluffy and piled high that I couldn’t see what was behind them on the kitchen table.
They were so delicious.
I drowned mine in butter and Aunt Jemima’s pancake syrup.
Because high fructose corn syrup was a staple back then. 😉
My seester and I were enamored by the fact that we could blow out a candle placed diligently in our stack of pancakes.
Who needs a birthday cake when you have birthday pancakes?
My seester’s favorite cake is strawberry cream cake.
So, I smash banged her birthday cake + pancakes into one.
How do you like them apples, eh?
It all starts with those fluffy little vanilla pancakes up there.
But then comes this creamy, dreamy, strawberry sauce.
I just put your pancakes on a whole notha’ level.
Now that is what I am talking about.
These are birthday pancakes at their best.
Blow out your candles, sissy!
Make a wish!
Happy Birthday SEESTER!
I LOVE YOU!
- For the pancakes:
- ¼ c. + 1 t. coconut flour
- ½ t. baking powder
- 1 T. granulated stevia
- ½ c. liquid egg whites
- ½ c. light coconut milk
- 1 t. pure Mexican vanilla extract
- For the strawberry sauce:
- ½ c. + 2 T. coconut cream, i.e. the cream at the top of the can of full-fat coconut milk, you can also buy cans of coconut cream
- 5 strawberries, hulled, and sliced in half
- 2 t. pure maple syrup
- Heat a large non-stick skillet over medium heat and grease with cooking spray.
- In a large mixing bowl, combine the coconut flour, baking powder, and stevia.
- Stir in the egg whites, coconut milk, and vanilla until a even batter begins to form.
- Place the batter by two tablespoons full onto the skillet.
- Cook the pancake for 2-3 minutes on one side, then flip and cook for an additional 2-3 minutes or until lightly golden.
- Plate the pancakes and repeat with the remaining batter.
- For the sauce, place all of the ingredients into a small food processor and blend until smooth.
- Pour the sauce over the stack of pancakes and devour!