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 almond butter, honey, cinnamon and chia seeds.
paleo chocolate pancakes
prep time: 5 minutes
cooking time: 15-20 minutes
makes: 12-15 mini pancakes
1 cup cashew, almond or coconut milk
4 eggs at room temperature
1/4 cup coconut flour + 2 tbsp
1/4 cup almond flour
1 tbsp coconut sugar
3 tbsp melted coconut oil
2 tbsp peanutbutter, cashew or almond butter
3/4 tsp baking soda
pinch of salt
1 tsp vanilla
2 tbsp cacao or cocoa powder
1 scoop collagen (optional)
ghee or coconut oil for coating the pan
optional: 2 tbsp cacao nibs (trust me...amazing!)
non stick pan
Whisk all ingredients in large bowl. Heat the non-stick pan on medium low and add ghee or coconut oil, ensuring pan is coated. Add roughly 1/4 cup batter to pan, depending on the desired size of the pancake (I typically fit 3 in the pan).
Cook for 2-3 minutes per side until pancakes are 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 maple syrup or almond butter, honey and cinnamon.