Paleo Pancakes

Contributor: Monica Stevens
Photographer: Monica Stevens
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These pancakes could be the greatest breakfast in bed recipe I have ever created. Why do I say breakfast in bed? Well, I feel like when you are eating breakfast in bed, it has to be something you want to eat slowly and savor as long as possible. Breakfast in bed is not to be had when you are in a hurry; generally, it’s something we like to partake in on the weekends or during special occasions. 

The inspiration for this recipe came to me from one of my best friends: Rosie. She came to me late last week requesting a breakfast in bed recipe for Valentine’s Day. 

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It’s no secret that I am a huge chia seed lover. Why am I so into these tiny seeded friends? Well for starters, chia seeds are:

  • High in Omega-3 fatty acids
  • Deliver a massive amount of nutrients, i.e. fiber, protein, manganese, magnesium, etc.
  • Full of antioxidants

There really is no reason NOT to include them in your diet, which is why I chose to include them in these fluffy chia pancakes. If you haven’t tried chia seeds before, it’s pretty much similar to having poppy seeds in your pancakes but with more nutrients!

The Pancakes

  • 3 eggs whisked
  • 3/4 cup unsweetened cashew milk
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 lime juiced & zested
  • 1/2 cup coconut flour
  • 1/2 cup arrowroot flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of sea salt
  • 1 1/2 tablespoons chia seeds- Buy Here
  • ghee or coconut oil, for greasing the pan

The Toppings

  • fresh raspberries for topping
  • organic creme fraiche for topping
  • crushed pistachios for topping
  • honey for topping

Instructions

  1. In a large bowl, whisk together the wet ingredients: eggs, cashew milk, maple syrup, vanilla, lime zest and juice.

  2. While continuously whisking, add the coconut flour, arrowroot flour, baking powder, baking soda and sea salt to the bowl. Whisk until the batter looks well combined and smooth. Fold in the chia seeds.

  3. Grease a large pan and place on the stove over medium heat. Once pan is hot, use a large ladle or ice cream scoop to pour each pancake. The batter should make about 8 pancakes, depending on how big you make them. Once each pancake begins to bubble, flip to cook on other side. They should cook in roughly 2-3 minutes on each side.

  4. Top with your favorite fix-ins and toppings & ENJOY!