“What’s your favorite store?” I posed this question at the dinner table. Hubs answered without hesitation, “Home Depot, I just love all those tools.”
“Probably Modell’s or Gamestop,” Joe said, then changed his mind. “Barnes and Noble,” he decided (good answer, Joe.)
“But it’s so small,” my husband replied. Exactly, that’s why I like it, it’s almost like a neighborhood corner store, if the corner store were frequented by angry yuppies. The super-nice and chatty staff more than make up for the grumpy customers. Truly, Trader Joe’s is my happy place.
Trader Joe’s brings out my cooking muse like no other store. TJ’s, as I affectionately call it, has almost everything I need: great produce at a reasonable price, all kinds of nuts and beans, spices and seasonings, coconut oil and coconut cream, Ezekiel bread, inexpensive wine, almond milk, free range eggs, preservative-free lunch meat, and so much more.
One of the few things TJ’s doesn’t have that I need on a regular basis is tahini, for my family’s hummus jones, and I usually go elsewhere for beef and chicken. Other than that, if Trader Joe’s doesn’t have it, I probably don’t need it.
All of the ingredients you need to make these luscious, super nutritious pancakes are available at Trader Joe’s. I will warn you, they are very filling and you might want to limit yourself to two, even though they are so delicious you’ll want to eat more. Even Joe likes them (need I say it?)
- Pancake ingredients:
- ¾ cups gluten free flour
- ¾ cups almond flour (or almond meal)
- 1½ tsp baking powder
- ½ tsp salt
- 1¾ cups almond milk or coconut milk
- 3 Tbsp coconut oil, melted
- 2 large free range eggs
- ½ tsp vanilla
- ¼ cup shredded coconut
- ½ cup responsibly sourced chocolate chips (optional)
- Additional coconut oil for skillet
- Strawberry sauce ingredients:
- 2 cups frozen strawberries, blackberries or raspberries (or a blend)
- 2 tsp stevia
- 1 lemon, juiced
- Combine flour, almond flour, baking powder and salt in a large bowl.
- Whisk together almond milk, melted coconut oil, eggs and vanilla in another large bowl.
- Pour the wet ingredients into the dry and gently whisk together.
- Don't overmix, twenty strokes should do it.
- Fold in shredded coconut.
- Heat Tbsp coconut oil over medium high heat in a large skillet.
- Spoon ⅓ cupfuls of batter onto griddle.
- Sprinkle a few chocolate chips, if desired.
- When bubbles appear, flip and cook until underside is lightly browned.
- Remove to a platter and keep warm in the oven.
- Serve with butter and real maple syrup or strawberry sauce.
- Strawberry sauce:
- Heat frozen strawberries in a saucepan until thawed.
- Add stevia and lemon juice.
- Crush strawberries slightly with a fork and stir until the sauce is semi-smooth.
- Serve warm over pancakes.
What’s your favorite store? Please share in the comments, I’d love to hear about it!
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