I love grab-and-go breakfasts. Smoothies, chia pudding, overnight oats – all perfect for those crazy weekday mornings.

But weekends…

…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

1. 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.
2. Mix together the wet ingredients – banana, chia seeds, almond milk, melted coconut oil and vanilla extract – until well combined and then set aside.
3. In a large bowl, mix together all of the remaining dry ingredients – except the toasted coconut.
4. 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.
5. Heat skillet over medium heat and spray with coconut oil cooking spray (or any non-stick cooking spray you have on hand).
6. 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.
7. Cook on both sides until golden brown – about 3-4 minutes.
8. Remove from skillet and repeat with remaining batter.
9. Top with fresh sliced strawberries, toasted coconut and a drizzle of pure maple syrup.

Enjoy!

xo