I don’t remember every being much of a pancake kid. I’m pretty sure I liked pancakes & would eat them, but as I recall, cereal was my breakfast go-to of choice.
When I learned that wheat was making me sick my breakfast took a hit. Cereal & oatmeal were no longer able to be staples. The Standard American Diet (SAD…yes truly it is sad) is very carb & grain heavy, especially when it comes to breakfast choices. Egg dishes became a great option. Smoothies. Berry bowls. & other creations of mine.
Then I discovered the “paleo pancake”.
If you’re not sure what I mean by “paleo”, give this a quick read (because Wikipedia knows all).
Cooking with coconut pretty much changed my culinary life. Coconut is so useful….coconut water for drinking (with more electrolytes than sports drinks & more potassium than a banana); coconut milk for cooking, smoothies, & beyond; shredded coconut for baking & topping off baked goods; & coconut flour, a wheatless paleo goldmine. So of course, coconut pancakes were a must try.
My first attempt at paleo pancakes with coconut flour turned out quite successful & tasty…
Then I took it a step further…blueberry pancakes…just as good…
When I made these for my mom, she smothered hers in fresh strawberry sauce for an extra berry burst…
I prefer mine topped with more blueberries & coconut…
I even made savory pancakes…coconut pancakes topped with tomato, avocado, & spices…
Then I got a bit cocky & attempted crepes…
…not exactly perfect looking, but they sure tasted great!
I love making these for breakfast for special people or after a nice morning run or bike ride. This morning I made them for my mom & I before I led a spin class downtown. The pancakes are energy packed with protein, healthy fats, & fiber. And they’re delicious! There are so many variations, as you can see from my sampling of photos. Be creative. Go wild! Don’t be afraid to make a crepe that turns out crumbly. Try it out & enjoy!
Want to make them for yourself? Try this out:
Paleo Pancakes (note: because I don’t really measure ingredients, adjust to your liking).
- First, mix up 2 eggs (local, free range are best…support your local economy & get loads of nutrients!)
- Once the eggs are mixed, take a bag of coconut flour (I use Bob’s Red Mill Coconut Flour) & slowly pour flour into the egg mixture as you stir, until you reach the desired consistency you’d like for your pancakes. You may want to use a fork at first, to keep the mixture from clumping. Also, you can add a bit of water to smooth out the batter.
- Optional add ins: berries, shredded coconut, vanilla, cinnamon, cocoa powder, chocolate chips, mashed banana, beet juice (great for red velvet pancakes), carrot juice, mashed sweet potatoes, let your mind & appetite run wild!
- Heat up a pan (I think cast iron pan works best) on medium-high heat, & put a dollop of coconut oil on the pan. When the pan is hot enough that water sizzles, add your pancakes. Tip: smaller pancakes are best to start with as you are learning the ways of paleo pancake preparation.
By the way, these are great refrigerated & eaten as leftovers cold.
Feeling hungry? What are you waiting for? Get to those pancakes! or be really nice to me so I will make them for you. If you try them out, I’d love to see your results (tasting would be better…I do appreciate breakfast invitations! I’ll bring the blueberries!)
mel, the venture gal