Fluffly Coconut Flour Pancakes

I found this recipe here.

Fluffly Coconut Flour Pancakes

Recipe Notes: Both cow and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.
Ingredients

• 4 eggs, room temperature
• 1 cup milk (raw cow’s or coconut both work)
• 2 teaspoons vanilla extract
• 1 tablespoon honey or a pinch of stevia
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• coconut oil or butter for frying

Directions

1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
3. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
4. Serve hot with butter, coconut oil, honey, syrup, or fruit.

Haitian Flag Day ~Haitian Soup Jumou~

I make this soup every New Years Day for Haitian Independence Day...

I ALWAYS make too much. So I freeze the leftovers for a rainy or snowy day.
Today for Haitian flag day was the perfect day to bust out the Pumpkin Soup...ALL of my kids eat it up!

Here is the history behind the soup:

Pumpkin Soup, a symbol of Haitian Independence and Unity

(Sadly I can't remember which site I cut and pasted this explanation  from:

Every January 1st, most of us around the world are celebrating the New Year's Day. For Haitians though, the first day of the year has added significance, since it doubles as the anniversary of their independence in 1804. On that day, Haitians whether in Haiti or abroad savor pumpkin soup (soup joumou in Kreyol), in keeping with the tradition to celebrate that event. Having this delicious soup on January 1st is rooted deep in Haitians
culture and history. It is a statement.
During slavery, only the French colonists could drink this delicious and aromatic meal on special occasions while slaves were to drink simple bread soup. At the same time, it was a common saying during slavery that "Depi nan Guinen nèg rayi nèg", meaning that Black people have been hating each other ever since they were back in [Guinea] Africa. On January 1st 1804, during the Independence celebration, a huge pot of pumpkin soup was concocted, and every one present was served a bowl to show that we as descendants of slaves could unite and produce something extraordinary.
So every time we drink this soup on January 1st it reminds us of the injustices of slavery and Haitians having overcoming them. It is a declaration that never, as long as this nation exists will they suffer domination under any form, whether physically or ideologically. The one hundred ninety six years of Haitian independence have thus often if not always been one hundred ninety six years of resistance against oppression and domination. Eating pumpkin soup is thus reminding us that the fight is not over. It also gives us courage, for it is a symbol that there is victory for us at the end of the road.

Ingredients: (this how I Lindsay make it every year, (some recipes differ)

1 lb cut stew meat in cubes
1 Tbsp Flour
4 medium Sweet Potatoes peeled and cubed
3 carrots peeled and chopped
½ head of cabbage cut up
1 med chopped white onion
2Tbsp Minced Garlic
2 cups Chicken Broth or @cups water with 8 bouillon cubes
2 cups or one can Libby’s (or any brand) canned unsweetened Pumpkin
¼ tsp. Thyme
Salt to taste

Directions:
In large pot Boil, potatoes half the Onion, and Cabbage in 6 cups of water.
Reserve water after draining Potatoes and other Veggies.
Dip cubed beef in flour and salt mixture (I use garlic salt) …fry beef in heated skillet with garlic and onions, until browned.
Again in Large pot add 3 cups of reserved water, chicken broth, beef and onions, canned pumpkin, and remaining ingredients. Salt to taste.
Simmer on low for up to two hours.
If soup is too thick add extra reserved water as needed.

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*******VEGETARIAN VERSION***********
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Also : GLUTEN FREE!!!

4 medium Sweet Potatoes or Yams peeled and cubed
2-3 cups carrots peeled and chopped
½ head of cabbage cut up or 2/3 bag of pre-shredded coleslaw mix
2 med chopped white onion
2Tbsp Minced Garlic or a TON like I put in
2 cups or one can Libby’s (or any brand) canned unsweetened Pumpkin
¼ tsp. Thyme
Salt to taste

Directions:
In large pot Boil, potatoes half the Onion, and Cabbage in 6 cups of water.
Reserve water after draining Potatoes and other Veggies.
Saute Onions in heated skillet with garlic until transparent.
Again in Large pot add 5-6 cups of reserved water, onions, canned pumpkin, and remaining ingredients. Salt to taste.
Simmer on low for up to two hours.
If soup is too thick add extra reserved water as needed.