The key complaint I hear from folks getting started on the road to eat Paleo/Primal is that they miss their old conventional foods especially around breakfast. With a little creativity and experimenting, there are a number of alternative recipes for breakfast favorites.
A while back I had posted a recipe for chocolate coconut pancakes
. I got a lot of good feedback on the original recipe and some complaints. Two of the key complaints were the pancakes were too delicate to flip and too coconutty for certain tastes.
To improve on the original recipe, I decided to combine it with the recipe Eric and Lisa have used in the past from Performance Menu. Here’s the new improved version that I made this morning. They came out fluffier, were easier to flip, still had a little coconut taste to it and were unbelievably delicious.
Give it a try and post your thoughts to the comments section
Time: 15 minutes
Makes about 10 small pancakes
• 2 eggs
• 1 TSP Ghiradelli unsweetened Cocoa Power (I typically add more)
• 1/4 tsp Vanilla extract
• 1/4 cup shredded coconut flakes
• 1/2 C unsweetened applesauce
• 1/4 C Almond butter
• 1/4 tsp cinnamon
Mix the ingredients in a bowl until you get a smooth batter. Add a little coconut oil to a skillet and add batter to form a small pancake. Cook for a minute or two and once you see the sides of the pancake starting to brown, flip the pancake. These are easier to flip than the original chocolate coconut pancakes. Once you have flipped the pancake, allow it to cook for a minute or two on the other side. Carefully remove and serve hot with sliced apples and strawberries.
I paired my pancakes with turkey bacon and some Jasmine Oolong tea for a great Sunday breakfast. If you had to ask, yes I ate all the pancakes, fruit and bacon in the above picture in one sitting.
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