Grab-and-go breakfast bars and smoothies are made for crazy weekday mornings. But weekends call for pancakes—preferably eaten in bed wearing PJs that are made for lounging. And if you’re in need of an instant pick-me-up (hey, winter blues can get the best of anyone), Pumpkin & Peanut Butter blogger Liz Martone has the perfect recipe for you: gluten-free pancakes that just might boost your mood.
How? The recipe includes grapefruit, which adds a refreshing tartness that’s been linked to feeling happier. Oh, and it’s pretty. “Is there a more beautiful natural pink fruit than grapefruit?” asks Martone. (This food editor would definitely agree.)
“I love using chia seed ‘eggs’ in my pancakes because it not only acts as a binder, but also adds a protein and fiber punch.”
If you aren’t living the vegan life, you can go ahead and crack an egg when whipping up the batter for your short stack. But if you are, follow Martone’s recipe and use a chia egg, AKA one tablespoon of chia seeds and three tablespoons of water. “I love using chia seed ‘eggs’ in my pancakes because it not only acts as a binder, but also adds a protein and fiber punch,” the recipe writer says. The end result? “The pancakes turn out so light, fresh, and flavorful.”
Oh, and perhaps the best part of this breakfast recipe: It will take you less than 20 minutes total to put this all together—meaning even more time to live the hygge life, post-pancakes.
Scroll down for the recipe for this TGI-weekend breakfast.
Grapefruit and Toasted Coconut Pancakes
Makes 7 pancakes
Nonstick cooking spray
1 cup brown rice flour
3/4 cup unsweetened shredded coconut, divided
2 tsp baking powder
Pinch of salt
1 Tbsp fresh grapefruit zest
1 Tbsp coconut sugar
1 tsp vanilla extract
1 chia egg (1 Tbsp chia seed mixed with 3 Tbsp water)
3/4 cup nut milk of your choice
1/4 cup freshly squeezed grapefruit juice
2 Tbsp melted coconut oil
1. Make your chia egg by mixing 1 tablespoon of chia seeds with 3 tablespoons of water. Mix and set aside for five minutes. Preheat oven to 350°F and spread 1/4 cup of shredded coconut on a baking sheet. Bake for five minutes, or until toasted to a golden brown. Remove from oven and set aside.
2. Combine dry ingredients in a large bowl: brown rice flour, 1/2 cup shredded coconut, baking powder, and salt. In a separate bowl, use your fingers to pinch together 1 tablespoon of coconut sugar with one tablespoon of fresh grapefruit zest. Whisk in the rest of your wet ingredients into that same bowl: milk, coconut oil, fresh grapefruit juice, vanilla extract, and the chia egg. Pour wet ingredients into dry ingredients and stir until just combined.
3. Heat up your skillet over medium heat and spray with the nonstick cooking spray. Scoop 1/4 cup of batter onto the skillet and top with a sprinkle of toasted coconut. Repeat for as many pancakes as your skillet will fit. When pancakes are golden on the edges, flip and cook on the other side for one to two minutes. Remove from skillet and repeat with remaining batter.
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