More often than not, we have some form of eggs for breakfast but once or twice a month, one of us gets a hankering for something a little sweeter. 🙂
One morning, I decided to come up with a fix for our sweet tooth and throw together some form of Paleo Pancakes. I have to say, these turned out pretty awesome! We make these fairly often now (a couple times a month). Zeek loves this “special treat” breakfast.
- 2 1/2 cups almond meal
- 1/4 cup flax seed meal
- 2 eggs
- 1/2 cup almond milk
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1 tsp vanilla extract
Just mix all together (add small portions of milk or almond meal until you get the right consistency. You’ll want these to be thicker batter than regular pancake mix.). I like to use our cast iron skillet to cook these on. Coat it with coconut oil and then use the 1/4 cup to scoop out pancake portions. Keep these pancakes smaller than you would make regular pancakes because they are harder to flip. The bigger the are, the harder it is to flip and more chance of it breaking all apart.
Let these cook on the lowest stove setting (too high will burn the bottom side before it’s cooked through enough to flip). Usually about 5 minutes on the bottom side until it’s firm enough to flip. Seriously, really watch them because if you’re in too big of a hurry, they tend to burn. Let them cook slooowly on the lowest setting!! (I know from rushed experience! ha) 🙂
In lieu of just maple syrup, we scoop about a cup and 1/2 of frozen blackberries and blueberries, pour 1-2 tbsp of maple syrup over the berries and microwave for a minute or so, until they are completely defrosted. Smash up a bit with a fork and scoop onto your little golden Paleo pancake!