Tag Archives: breakfast

Banana pancakes, a breakfast revelation.

Quick share this morning of another super quick, tasty and incredibly easy breakfast a few friends have mentioned they enjoy.

pancake cooking

You need:
One banana
One egg
Dollop coconut oil

Mash you banana and beat in the egg. Heat a small pan and add a dollop of coconut oil, less than a teaspoon in enough. Scoop a scant quarter cup of the banana mix into the pan and fry until set then flip and cook until done. About 1 more minute.

Delicious protein rich breakfast and not a cereal in sight. Took the same time as toasting a slice of frozen bread, I did both together.

UPDATE: Following on from the comments, today I added a pinch of cinnamon a couple of drops of vanilla extract and a squeeze of honey, delicious and no toppings needed! Thanks for the ideas.

a cooked pancake ready to eat

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A flash in the pan breakfast

When I tell people about Paleo eating one of the first things they usually ask is “but what do you eat for breakfast?”. Our current eating habits are so based around cereal products in the morning it’s often hard to image what you could eat that is quick and easy and doesn’t contain wheat, grains, sugar and milk whether it be toast and jam or cereal and milk. They also usually think it won’t fill you up.

I’ve pretty successfully ditched wheat based breakfast and there are a whole host of options out there. Anyway, I just thought I’d share this mornings’ quick and easy offering with you.

pan scramble

This took a grand total of 4 minutes to prepare, so no more “I don’t have time to cook” excuses, it takes at least that long to toast a piece of bread and spread it with butter and jam!

As always, if you are doing strict paleo just omit the cheese! I used raw unpasteurised Keen’s Cheddar as I have decided that unpasteurised cheese is healthy in small doses and it add’s great flavour.

½ an avocado peeled and chopped
2 or 3 slices of wafer thin sugar free, sulfite free organic (preferably) ham
1 egg
1 tbsp olive oil or ghee
small handful of raw cheese, grated
seasoning/herbs/spices

Heat a small frying pan and add the oil or ghee. Add in the avocado and mash up a bit which gets easier as it warms up. Add in the ham and toss until warm, then break the egg into the pan and scramble with a fork, mix in the cheese if using, season with salt, pepper, chillies to taste.

I ate mine from the pan, saves on washing up!

chilli mills

I like a bit of a chilli kick in the morning and on the Frome Artisan Market this weekend I bought some new seasonings from The Wiltshire Chilli Farm. I love to support local business and they had an amazing range of very tempting seasonings, sauces, dips and more. I chose these lovely grinders as I know we’ll use them often. They were £5 for the Lemon Chilli Pepper and £4 for the Chipotle Chilli Salt which I thought was a bargain as the grinder was included too. I just hope they start doing refills! They were delicious and added a nice spicy kick to my breakfast.

Grain Free Breakfast Pancakes

My family love pancakes for breakfast, not the big flat English kind but the fluffy American kind. It’s become a bit of a Saturday morning thing, we cook up a massive batch of pancakes and my parents come over and we have a family breakfast.

juicy berries

We like them with maple syrup, oodles of berries (blackberries, raspberries, blueberries and strawberries) and streaky bacon or pancetta. Berries are really great paleo food, they taste great and they are not naturally high in sugar, more variety and more colours means more goodness too.

We try to buy bacon that has no added sugar and no strange chemical sounding preservatives, preferably organic, but it can be pretty tricky. Most places add sugar (which I found insane) and unless you can find someone who cures their own most bacon has nitrates and sulphites in it.

This recipe is in no way paleo, it has a sugar substitute and dairy in it. But you could play around and see what you get, I might have a go at paleo-fying it a bit more! That said, I think that the buttermilk/bicarb combination makes the best pancakes and they are grain (and therefore gluten) free so that to me is a pretty good compromise.

Also I like to use Ivy House Farm buttermilk, they are local, organic, pastured cows (they’ve just returned to the fields apparently!) and there is no other milk like it! See if you can find a great local dairy to supply you. The other thing I really like is none of their produce is homogeonised (so you still get the cream on top of the milk). It is much closer to it’s natural state and I like that. There are about 3 food miles to get it to my house.

Makes enough for 4

300ml buttermilk
1 egg
50g melted organic unsalted butter (grass fed) or 50ml olive oil (the mild kind)
85g finely ground almonds (almond flour)
40g tapioca flour
4g stevia*
3g bicarbonate of soda (baking soda)
2g gluten free, cornstarch free baking powder
4g salt

*Stevia – this might sound like a ridiculously small amount of stevia but, you substitute for sugar on a 1/10 basis. Stevia is very light but reasonably bulky and 4g was certainly enough.

Edit: This is also really nice if you use half tapioca flour and half coconut flour and coconut flour contains lots of really good stuff!

Heat one or more frying pans or a flat griddle if you have one. Pop a plate in your oven and preheat to 100c, this is for the pancakes to keep warm while you cook them.

Combine all of your dry ingredients in a large bowl, give them a quick whisk.

Lightly beat the egg and add the buttermilk and melted butter or oil.

Pour your wet buttermilk mix into the dry mix and whisk well until smooth.

Using a 1/4 cup measure (60ml or two tbsp) pour a scant 1/4 cup into a hot dry pan. You do not need to oil your pans for this. In a large frying pan you might fit 2 pancakes but don’t try to squeeze too many in. I usually have 2 small and one large pan on the go to cook as quickly as possible.

pancakes cooking

As the pancakes sets and start to get air bubbles around the edge flip over using a fish slice (or other spatula), the pancakes should be a smooth golden brown (you can take a peek and check while you learn the signs). Cook for a few more second and adjust the heat of your pan accordingly so they don’t burn but cook reasonably quickly. When golden on the bottom, pop them onto the hot plate and keep in the oven until you are done.

Serve warm with maple syrup and whatever you like! Delicious.