This is a gluten-free, dairy-free AND refined sugar-free recipe. All Mila’s Meals recipes are.
Reasons to add this recipe to your nourishment toolbox:
- Nutrient-dense, brain food (see details below recipe)
- Anytime meal or snack (can even go in the lunch box!)
- Kids love them – and will think you are the best mom ever for making them a regular breakfast food!
Kids' favourites + nutrient-dense
My recipe creation inspiration comes from making Kid’s Favourites nutrient-dense.
This is due to my daughter, Mila, being gluten-, dairy- and sugar intolerant. I didn’t want her to miss out on the simple joy of delicious foods that her friends were eating. So I set about re-creating the recipes so that she could eat them. I then realised that I could make them not only food-intolerance-friendly, but nutrient-dense too!
That is how Mila went from being the kid that “couldn’t have” to the kid that could eat pancakes for breakfast a few times a week!
Paleo Pancakes Recipe
& a week of ready-made breakfasts!
Key: gluten-free, sugar-free, dairy-free, grain-free, nut-free, paleo, vegetarian; for adults too
Another solution to the eternal question of “What’s for breakfast?”. Pancakes have made my life so much easier since I discovered Cassava Flour
You see, you make a big batch of pancakes, then freeze them. In the morning you simply reheat one in a dry pan, choose your filling (all ready-made too), and ta da! A delicious and nutritious, homemade breakfast ready in minutes – and one that is “same-same-but-different” from the one you served the day before. They also make excellent lunch box fillers!
Paleo Pancakes
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- 1 frying pan
Ingredients
- 1 cup Cassava Flour
- 2 Tbsp Coconut Flour or buckwheat flour
- pinch desert or sea salt
- 2 cups Coconut Milk preservative-free!
- 2 Organic Eggs large
- 1 tsp vanilla essence colourant-, alcohol-, flavourant- and sugar-free
- 1/2 cup Water you may need more – the batter tends to thicken on standing
- Coconut Oil, or ghee for frying
Instructions
- In a large mixing bowl, add the cassava flour, coconut flour and salt. Stir to mix. Make a well in the centre.
- In a small mixing bowl, beat together the coconut milk, eggs, and vanilla essence.
- Pour this mixture into the well of dry ingredients. Incorporate the dry ingredients by stirring from the centre of the the well. Make sure there are no lumps. If the batter is a bit to thick, slowly add the water (while stirring) until you have a pouring consistency.
- Heat a frying pan over medium heat and add a tablespoon of coconut oil or ghee.
- When the coconut oil or ghee has melted, pour a ¼ cup (or soup serving spoon-full) of the batter into the pan, swirl to spread and cook until you see bubbles appear on the top of the pancake. Flip over and cook for another minute or two.
- Transfer to a plate while you cook the rest.
- Serve with your favourite filling (see below), or allow to cool completely.
- Once cool, layer with a sheet of baking paper in-between each pancake. Place them in a freezer Ziploc bag and freeze until needed.
- Simply place a frozen pancake in a dry frying pan over medium heat to deforst as needed.
Mouth watering yet? 🙂
A week of Pancakes?
(This is really convenient for those mad-rush school mornings!)
These fillings have all been suggested because they are nutrient-dense, and rich in protein and healthy fats – the nutrients that are going to keep you and your little ones full and their blood sugar stable.
- Almond butter + honey + hemp seeds
- Chocolate Spread (see page 296 of my cookbook for the recipe) + chia seeds
- Apple Sauce (see page 350 of my cookbook for the recipe) + cinnamon + ground flaxseeds
- A blend of roasted pumpkin/butternut (from last night’s dinner) + dates + cinnamon + nutmeg
- Chocolate Mousse (see page 326 of my cookbook for the recipe) – yes even this is nutrient-dense
It’s made from avocado, dates, chia seeds, raw cacao and coconut oil! - Steamed or baked pear + sesame seeds
- Carrot and cashew nut spread (simply blend some cooked carrots with soaked cashew nuts and a couple of dates!)
It’s made from avocado, dates, chia seeds, raw cacao and coconut oil!
Some of the pancake fillings from my book Mila’s Meals: The Beginning & The Basics.
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