I’ve been seeing primal and paleo pancake recipes across the web for months now and I just never really felt the impetus to try them. Generally I’m more of a savory breakfast girl than one to order pancakes or french toast. I can never turn down an omelet or egg scramble loaded with fresh veggies and preferably something spicy! But my brother recently sent me this recipe he had adapted from The Paleo Solution so I figured it was about time I find out what all the paleo pancake hype was about. It does amaze me how similar the texture is to real pancakes using no grains at all, and it was just as tasty! I added raspberries and unsweetened coconut to the batter while cooking and then drizzled the liquid left from the raspberries on the top with some pure maple syrup. So now I know, when I feel like a sweet breakfast treat I can have my pancakes and my protein too!
Paleo Pancakes (Adapted from The Paleo Solution by Robb Wolf) (Difficulty-Easy, Makes 3 medium pancakes)
- 3 organic free-range eggs
- 1/3 c. unsweetened applesauce (**I made my own–instructions below)
- 1/3 c. raw almond butter (or other nut butter)
- 1/4 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 tsp. vanilla
- organic virgin coconut oil for frying
- optional toppings: berries, sliced bananas, coconut, maple syrup
Whisk the eggs, applesauce, almond butter, cinnamon, salt and vanilla in a bowl until smooth. Homemade Applesauce: If you want to make your own applesauce, simply dice 1 or 2 organic apples and add them to a small saucepan. Squeeze 1-2 Tbsp. fresh lemon juice, add 1/2 tsp. of cinnamon and 2 Tbsp. water to the pan and bring to a boil. Cover, reduce heat to low and simmer 15-20 or until apples are tender. Using a hand masher, mash the apples until they form a sauce.
Grease your cooking surface with about a Tbsp. of coconut oil. Spread a thin layer of batter on the skillet or griddle set on medium heat. Add raspberries and shredded coconut or other toppings. Flip after 1-2 mins when the batter starts to bubble and top and the bottom is slightly browned. Be careful flipping as this batter is definitely more delicate than its grain-filled counterpart.
Top with pure maple, applesauce, sliced fruit, or whatever else your heart desires.
Most of my days begin with a protein smoothie, but every once in a while I like to change it up so I don’t get sick of them. When it comes to food, and all of life really, I’m all about variety! So here’s another breakfast option for all my primal friends out there. And it can be made with so many other flavors too. I think next I’ll make blueberry or cinnamon pecan.
Raspberry Maple Breakfast Quinoa (Adapted from Katie at the Kitchen Door) (Difficulty-Easy; Serves 4)
- 1 c quinoa, rinsed and drained
- 2 c coconut milk (or milk of your choice)
- 2 c organic frozen raspberries
- 1 tsp cinnamon
- 1/2 c pecans
- 1/4 c pure organic maple syrup (I use grade B)
Add the quinoa, milk, and 1 cup of the raspberries to a small saucepan, and bring to a simmer over medium-low heat. Let simmer, uncovered, stirring frequently, until quinoa has unfurled, about 15 minutes.
Keep a close eye on it, as simmering milk frequently froths up and can burn fairly easily. Once quinoa is done, stir in cinnamon, pecans, maple syrup, and remaining raspberries. Enjoy warm. This can be easily made ahead and reheated for a quick breakfast before work or even on-the-go.
I finally tried this recipe from the Primal Blueprint cookbook last week and I was more than pleasantly surprised! This breakfast treat has way more flavor and protein than real oatmeal and leaves you with a lot more energy. I doubled the original recipe since it called for 1/2 of a banana, and brought the leftovers for breakfast at work. This is such an easy meal to prepare ahead of time.
Primal Berry Banana Oatmeal (Adapted from Primal Blueprint Quick and Easy Meals) (Difficulty: Easy; Makes 4 Servings)
2/3 c. almonds
2/3 c. pecans
2/3 c. walnuts
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/4 tsp. salt
1/2 c. unsweetened coconut milk, plus more to taste
3/4 c. frozen organic mixed berries
1 tsp. pure maple syrup or honey (optional)
Add the nuts, banana, cinnamon, salt, and coconut milk to the food processor and pulse to desired texture.
Heat the mixture in a sauce pot over medium heat, adding the vanilla, mixed berries, and maple syrup (if desired) until the berries and oatmeal are heated through. I added more coconut milk here to make the oatmeal a little thinner.
Serve with a sprinkle of cinnamon!