I love grab-and-go breakfasts. Smoothies, chia pudding, overnight oats – all perfect for those crazy weekday mornings.
…were made for pancakes.
These gluten and dairy-free shortcakes are not only pretty, they’re also packed with protein, healthy fats and fiber to keep you full and cozy for your afternoon hygge!
Toasted Coconut Strawberry Shortcakes
- 1 banana
- 2 tablespoons chia seeds
- 1 ½ cups almond milk
- 1 tablespoon melted coconut oil
- ¼ teaspoon vanilla extract
- ¾ cup coconut flour
- ¼ cup shredded coconut flakes, unsweetened
- ½ tablespoon coconut sugar (or sucanat or brown sugar)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- Pinch of sea salt
- Preheat oven to 350 degrees and arrange the shredded coconut flakes on a baking sheet and toast until golden, approx. 2-5 minutes. Watch closely as they can burn quickly.
- Mix together the wet ingredients – banana, chia seeds, almond milk, melted coconut oil and vanilla extract – until well combined and then set aside.
- In a large bowl, mix together all of the remaining dry ingredients – except the toasted coconut.
- Slowly add the banana mixture to the dry ingredients and stir well, breaking apart any lumps. The batter will be thick. If it’s too thick, you can add a little more almond milk.
- Heat skillet over medium heat and spray with coconut oil cooking spray (or any non-stick cooking spray you have on hand).
- Scoop about 1 tablespoon of the batter onto skillet to create mini cakes, or ¼ cup for regular-sized pancakes, then sprinkle toasted coconut on top of each pancake.
- Cook on both sides until golden brown – about 3-4 minutes.
- Remove from skillet and repeat with remaining batter.
- Top with fresh sliced strawberries, toasted coconut and a drizzle of pure maple syrup.