Blackberry Paleo Pancakes: Paleo, Gluten Free, Sugar Free

My last go around at a Paleo pancake recipe didn't go so great. I mean, they tasted yummy as ever, but the picture... not so much. I got quiet a few comments saying how it looked like doggy doo... and yes, I actually agree there.

So... time for PANCAKE ROUND DOS!

I'm still new to the blogging world, and slowly am improving (I hope!). So I figured now that I am working on better pictures, I would give these babies another go. Plus, at the time I made these, I was at my grandmothers house and her nonstick pans work like you wouldn't believe...

There were plenty of fresh blackberries from my grandmothers garden, so I was really in luck!

Blackberry Paleo Pancakes 

Yields 1 serving 

2 eggs

1 banana 

1/2 cup blackberries

1/4 cup crushed walnuts

1 TSP allspice 

1/2 TBSP coconut oil 

1) In a medium sized bowl, place all your ingredients, besides the coconut oil.

2) Melt your oil in a large nonstick skillet on medium high heat.

3) Mash up the banana and egg mixture until it looks like a massive case of the runs forms a thick paste like substance.

4) Either all at once (like I did), or in small batches forming smaller pancakes, pour your mix into the skillet. Cook about 2 minutes on each side, and flip with a large spatula.

5) Serve with peanut butter, extra berries, or a drizzle of raw local honey or pure maple syrup.

Yummy!!

What is your favorite Paleo breakfast?

Natalie

Protein Packed Banana Walnut Pancakes ! Sugar Free, Dairy Free, Paleo, Flour Free

Perhaps I should have named these "ugly cakes" instead of "pancakes", just because the result didn't exactly look beautiful... however, these guys redeem themselves with their taste. Not to mention they are FLOUR LESS!

I got inspiration for this recipe by browsing around Pinterest . As a huge fan of simple recipes, this caught my eye... but when I saw that one of the main ingredients were eggs, I was a bit confused. Sweet omelets? Not really up my ally... but never the less, I gave it a try!

Now, cross my heart, you can not taste the egg at ALL in this! It does give it a more fluffy texture, but the nuttiness of the walnuts and the sweet banana really take lead here. I'm proud to be able to say that I'm getting in 12 grams of protein (before I even added my almond butter on top!) while my taste buds are thinking otherwise.

Super easy, healthy, and fun. Here we go!

Banana Walnut Pancakes 
Single Serving 

2 eggs
1 banana, yellow-ripe
1/2 TSP cinnamon
1/2 TSP nutmeg
1/4 cup crushed walnuts
1/4 TSP vanilla extract (optional)
1 TSP coconut oil (for cooking)


 1) Combine all the ingredients into a medium bowl and mash! There will be a few small chunks of banana, but that just makes it more fun to bite into.

















2) Heat coconut oil in pan until melted, then pour in mixture. You can either do this in smaller batches to form individual pancakes... or, do what I did, and dump the whole thing into it at once and break the large pancake apart once cooked. I know, i'm lazy creative.

3) These cook pretty quickly. I tried to use that rule my grandmother always said, that when you start to see bubbles from the other side of the pancake it is time to flip. I would just watch to see how yours is doing, and probably flip after about a minute or so.











4) Plate your lovely things (hopefully yours come out a little prettier than mine!), and enjoy with whatever
-healthy- toppings you desire! Greek yogurt, fresh fruit, a drizzle of pure maple syrup. Being the nut-butter fanatic that I am, I of course topped mine with almond butter. (I HIGHLY recommend this by the way... the creamy, stickiness of the butter is so delicious with the fluffy, banana pancake!)

Almost like a banana loaf, or cake! Almost. ;)

So easy and yummy! Try it out, and tell me what you think.

How and when do you usually eat your pancakes?
What other recipes would you like to see?

Please feel free to comment, message me or share! :)

Natalie

Pumpkin Walnut Raisin Bars! With ALMOND BUTTER! Paleo, Dairy Free, Sugar Free

Ohhhh. The sweet, sweet goodness of pumpkin.
With walnuts.
AND RAISINS.
Did I mention the fact that I just combined all these into a delicious, HEALTHY bar? I guess I could call them a breakfast bar, because I usually eat them as my first meal of the day. They could easily be used for a snack or healthy dessert though! I feel they are just sweet enough to satisfy a sweet tooth and keep you a happy camper without going over board on the sugar content, even though all sweetness in this recipe comes from natural sources.

But I havnt even told you the best part. Sure, the sweetness of the pumpkin and raisins mix fantastically with the savory taste of walnuts... but when you put ALMOND BUTTER on these babies? Man oh man.

I make these pretty frequently, and find that adding in some shaved carrot gives it an even nicer crunch. It is super easy to make with hardly any clean up, and quickly cooks (leaving a great aroma in the air, might I say!).

This is another example of the AWESOME items that are featured on my meal plans from Natalie Wester: Holistic Meal Planning. Check out my services and message me for more information So, drum roll please... here's the recipe for these guys... who, by the way, are Paleo friendly :)

Yields 6-8 bars
1 15 oz can pumpkin (be sure it isnt pumpkin pie filling)
2 whole eggs
1/4 cup walnuts, crushed
1/4 cup raisins
1 medium carrot, shaved
1/2 cup coconut flour
1 TSP baking powder
1 TSP cinnamon
1/2 TSP nutmeg
1/2 TSP ginger
1/4 TSP clove
1/2 TSP vanilla extract
1/3 cup almond milk (or other non dairy milk)

1-2 TBSP almond butter (or other nut butter of choice) for serving

1) Preheat oven to 350
2)Combine pumpkin, almond milk, eggs.
3) Add the coconut flour, baking powder, spices, raisins, walnuts, and mix well, making sure there are no annoying "patches" of dry ingredients.
4) Mix the shaved carrot and vanilla in.
5) The should form a more of a "dough" rather than a liquid-like batter. It should be easy to transfer it into a cooking pan (a medium sized brownie pan should work fine).
6) Bake for about 45 minutes, or until top is firm and a fork/toothpick comes out clean.
7) Let cool, then cut a bar in half. Place the nut butter on one half and top with the other half. Enjoy!

I usually just cover my pan with foil, and it lasts about a week in the fridge.