Eggs sunny side up.
Eggs over easy.
Eggs over medium.
You name it, I've made it. And why am I so proficient at making eggs? Well -- one of the drawbacks of eating "primal" is not being able to rely on traditional breakfast foods to start the morning. No donuts, bagels, toast with butter & jam, muffins, scones, croissants, and the other delicious flaky pastries out in the world. No cereal, granola, or oatmeal either. I'll admit it can get pretty tough sometimes when you're out to breakfast with friends and they are stuffing their faces with those baked goods!
What you can have, and plenty of, is lots of wonderful protein, veggies, and fruit. You can eat as much eggs, bacon, and sausage without worrying about the fat. When I first started eating primally, I had scrambled eggs and bacon almost every day -- eggs, beaten with a touch of half and half, seasoned with a sprinkling of sea salt and freshly ground pepper, mixed with fresh chives, and cooked with grass fed butter. Served with a slice or two of applewood smoked Artisan bacon, and I was set. That classic all-American breakfast was, and still is, amazingly good.
But human beings get tired of routine, and after day after day of scrambled eggs and bacon, you start lusting after a flaky almond croissant or two! So then you turn to Primal versions of your favorite breakfast foods: pancakes and waffles. Oooh yeah.
Besides eggs, I've also mastered the art of creating pancakes out of coconut flour and coconut milk. I tried SO many different recipes for coconut pancakes, each not turning out quite perfectly... After much trial and error, I've come up with this one as my go-to recipe.
Yummy Coconut Pancakes (serves 2 hungry people)
1/4 cup coconut flour
1/2 cup coconut milk
1 tsp. cinnamon powder
1/2 tsp. ground nutmeg
1 tsp. vanilla extract
1 tsp. baking powder
1 Tbsp. honey and/or 1/2 tsp. stevia powder
small pinch of salt
1/2 Tbsp. coconut oil
- Preheat griddle to 300 degrees Fahrenheit.
- In a mixing bowl, lightly beat eggs. Stir in coconut milk and coconut flour.
- Add cinnamon, nutmeg, vanilla extract, baking powder.
- Add honey and/or stevia and small pinch of salt.
- Mix well making sure large lumps have been broken up. Let pancake batter sit for 5 minutes to thicken.
- Coat hot griddle with coconut oil. Spread melted coconut oil to coat griddle.
- To cook, spoon batter approximately 2 Tbsp of batter onto griddle for each pancake. Gently spread with the back of spoon until approximately 3-4 inches in diameter.
- Cook each pancake approximately 2 minutes per side, until lightly golden brown.
- Serve with fresh fruit, honey, bacon, and of course, scrambled eggs. ;-)