Breakfast can sometimes be tricky for me. I wake up early. I mean, really early (like 4:45 early) and the idea of whipping up eggs at that hour, just doesn't sound appealing. On days when I can sleep in a little errrrr 5:30, I'm more likely to wait until the kids are up and eat with them. But if you're a parent and need some alone time though, you know how precious that magical hour can be. Having a cup of coffee and eating breakfast in complete silence is glorious.
So this is where these guys come in. Truly one of the simplest breakfasts that I keep going back to over and over again. I actually like to make a big batch of these and have them on hand all week long. They're low carb, chocolatey, taste ridiculously good with coconut butter. (If you haven't checked out coconut butter, please do - you can find it here).
- 1 cup cashew, almond or coconut milk
- 4 eggs, preferably room temperature
- 1/2 cup coconut flour
- 1 tbsp maple syrup plus more for drizzling over cakes
- 3 tbsp melted coconut oil
- 2 tbsp peanutbutter, cashew or almond butter
- 1 tsp baking soda
- pinch of salt
- 1 tsp vanilla
- 1 tbsp collagen
- ghee or coconut oil for coating the pan
- 2 tbsp cacao or cocoa powder
- dash cinnamon
- optional: 2 tbsp cacao nibs (trust me...amazing!)
- non stick plan
Combine all ingredients in blender. Heat the non-stick pan on medium low and add ghee or coconut oil, ensuring pan is coated. Add small amount of batter to pan, depending on the desired size of the pancake. Cook for 2-3 minutes per side or until pancake is cooked through. Depending on your stove, you may have to play around with this one and your first cake may not turn out well. Serve with fruit of your choice and/or warm maple syrup.