Coconut Breakfast Cakes with Syrups and Butters

By Lynxa

BERRYLICIOUS SYRUP
ORANGE VANILLA SYRUP
VANILLA SYRUP
OLIVE BUTTER
COCONUT BUTTER

Ingredients

• 1 cups whole flax seeds-ground
• 1 Tbsp liquid coconut oil
• 1/4 cup agave or maple syrup
• 1/4 tsp sea salt
• 1/8 cup water
• *optional add one ripe mashed banana
• *subtitute sweetener with a couple of dates
• *add cinnamon or some pumpkin puree and pumpkin pie spice

Preparation

Step 1

Mix well, form into balls and flatten into pancake shape about 1/4 inch thick.

To serve top with sliced fruit like bananas and/or chopped nuts like walnuts, drizzle with maple syrup, agave or one of the syrups/butters below.
Optional-add blueberries or walnuts to your batter.
Batter will keep 5 days in fridge.

BERRYLICIOUS SYRUP
1/3 cup pitted dates
1 pint blue,black or strawberries
Blend, add water if needed. Keeps 2 days.

ORANGE VANILLA SYRUP
1/3 cup pitted dates
1 orange, peeled, seeded
1/2 vanilla bean
Blend, add water if needed. Keeps 2 days.

VANILLA SYRUP
1/2 cup pitted dates
3/4-1 cup water as needed
1/2 vanilla bean
Blend, adding as much water as needed. Keeps 4 days.

OLIVE BUTTER
1/4 cup olive oil
1/4 tsp sea salt
In small bowl mix. Freeze until solid. Use like dairy butter. Keeps months in freezer.

COCONUT BUTTER
1/4 cup coconut oil-solid
1 Tbsp white miso-unpasteurized
In small bowl mix. Ready! Keeps months in freezer.