Thick Paleo Blueberry Pancakes

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2017/03/02 by nikkiledford

Pancake Saturday is now officially a thing in my house.

I think I’ve kept a streak going for about 6 weeks now. Each Saturday has been different as I’ve toyed around with buckwheat, vegan, plantains, bananas, even chia seed versions! These are the classic blueberry variety. No shame in keeping it simple. The simple recipes are the ones that endure the test of time. The kind you’ll find me making 5 years from now, 20 years from now, and hopefully 40 years from now for my grandkids.

Now, if you want it to be more fancy than a plain ol’ blueberry pancakes, just add TOPPINGS! Check out the picture below for my epic add-ons. Elvis would have been proud.

Not only do toppings make them fancy, adding a bit of lemon juice and almond extract lends a distinctly blueberry muffin-like flavor to this pancake. Grab the ingredients and make some this weekend for you and your family OR friends! (don’t forget a big ol’ slab of BUTTER!)

Pro Tip: use thawed frozen blueberries for better flavor and less moisture in the pancake!

Processed with VSCO with f2 preset

Thick Paleo Blueberry Pancakes

dry ingredients
1 c. almond flour
1/2 c. potato starch
1/2 tsp baking soda
1/2 tsp. baking powder
1/8 tsp. sea salt

wet ingredients
3 pasture raised eggs
1/4 c. fresh almond milk (or water)
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 small lemon, juiced
2 Tbsp. honey (optional)

1 c. frozen blueberries, thawed

coconut oil for pan

  1. In a medium-sized bowl, mix dry ingredients well.
  2. In a smaller bowl, whisk wet ingredients until smooth.
  3. Add wet to dry bowl and whisk together.
  4. Fold in thawed blueberries.
  5. In a skillet, heat butter or coconut oil.
  6. Drop batter into skillet allowing room for each pancake.
  7. Flip when edges are golden and set aside.
  8. Optional: ALL THE TOPPINGS! (pictured below: Pecan Butter, Bacon, and Bananas)

img_3693

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INGREDIENTS // one of my favorite activities is going out for coffee. For me, the sights, sounds, and smells of a coffee shop signal rest and I enter into a state of slowing down, more observing and less doing. Lately, I haven't been out to coffee too often because 1. It's expensive and 2. I don't tolerate dairy and I'm not much of a black coffee drinker so at most shops I'm limited to their dairy-free options. While it's nice to have nut milks available, I have discovered that all the other ingredients in these alternative drinks do NOT do my body any good. 
A solution to would be to bring my own homemade milk, but I don't always have some ready or I forget to put a bit in a small container (which then gives me the fun task of toting around a dirty jar in my car all day). These smaller bottles of almond milk are perfect for adding to my coffee when I'm out as most dairy-free milks come in huge cartons and are inconvenient for a coffee outing.  @popandbottle only uses basic, real food ingredients for their almond milk. They even sweeten it with a bit of date! 
I like to think that I always have a choice about what I put in my body. Sometimes I'll have to settle for black coffee, but if I plan a bit, I can still enjoy my coffee outings without ultimately compromising on what is best for me in the long run. SNACKS // kept it really simple today during meal prep. This is a tasty bowl of yams, banana, almond butter, and coconut flakes. FAST FOOD// Roasted all these veggies last night for a tasty quick lunch. Added a new find from Whole Foods. @goodlovinfoods lemon garlic dip. If you like bitchen sauce, you'll like this (!! bonus, they don't use any soy ingredients either !!) ROUTINE// Who else is meal prepping today? It's a small step that has big impact on your health... body and mind. One less stress to consider in a week full of choices and obstacles. #paleomealprep #sandiegoprivatechef #sandiegopaleo

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