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    Peter Osborne

    Here is a Paleo puffed pancake recipe that you can make ahead on Sunday for your work week breakfast.

    1/4 cup organic coconut oil
    6 free range or pasture-raised eggs
    3/4 cup full-fat coconut milk (can use almond milk)
    1/4 cup arrowroot powder
    3 tbsp sifted coconut flour
    1/2 tsp. salt
    1 tsp vanilla (pure + organic)

    1. Preheat oven to 425 degrees F.
    2. Place the coconut oil in a 9×9 inch oven safe glass dish and put in the oven to melt (careful it doesn’t burn!)
    3. In a blender, add the rest of the ingredients and blend together until you have a smooth batter.
    4. Pour batter into the dish with the melted coconut oil and place back in the oven.
    5. Bake for about 20-24 mins until is is golden on top and fluffy.
    6. Cut into squares and serve with a dollop of full-fat coconut cream, fruit and drizzle of organic maple syrup or local honey.
    7. Enjoy!

    *Store in the refrigerator and heat up for 30 seconds in the morning.
    *Recipe is adapted from

    Julie Parrotte

    this is an excellent recipe.

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