Healthy Breakfasts

 

BEST PALEO PANCAKES

DRY INGREDIENTS

  • 1 cup almond flour
  • 0.67 cup tapioca flour
  • 0.5 cup coconut flour
  • 1 tsp baking soda
  • 0.5 tsp salt

WET INGREDIENTS

  • 8 large eggs
  • 0.5 cup almond milk
  • 2 tbsp honey, or maple syrup
  • 2 tsp white wine vinegar
  • 2 tsp vanilla extract
  • ghee, butter or coconut oil to coat skillet

INSTRUCTIONS 

  • Whisk all of the dry ingredients together in a bowl.
  • In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and whisk until well combined.
  • Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
  • Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They're much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
  • Serve immediately with maple syrup, bananas and other toppings.

LISA'S TIPS

  • I'm obsessed with my pancake pen for making perfectly round pancakes every time.
  • I always recommend using super fine almond flour from blanched almonds for any paleo baking.
  • The vinegar is important to this recipe as it helps to make the pancakes fluffy, but you can use any type of vinegar.
  • You can easily double this recipe and freeze the leftover pancakes. It makes for great meal prep! Then, just pop them in the toaster or warm them up in the microwave when desired.

NUTRITION

SERVING: 2pancakes, CALORIES: 242kcal, CARBOHYDRATES: 20.3g, PROTEIN: 10.3g, FAT: 13.5g, SATURATED FAT: 3.2g, CHOLESTEROL: 186.5mg, SODIUM: 551.5mg, FIBER: 4g, SUGAR: 6.2g

HEALTHY ZUCCHINI MUFFINS

DRY INGREDIENTS

  • 1 ½ cup almond flour
  • ½ cup tapioca flour
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt

WET INGREDIENTS

  • 3 eggs
  • ½ cup applesauce
  • ¼ cup maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 ½ cup grated zucchini

INSTRUCTIONS 

  • Preheat the oven to 350F and line a 12-serving muffin tin with muffin cups. Then add all of the dry ingredients to a mixing bowl and stir until combined.
    • In a separate bowl add the eggs, applesauce, maple syrup, and apple cider vinegar and whisk together. Squeeze the grated zucchini (really firmly) in a nut milk bag or kitchen towel to remove the excess water. Then add the grated zucchini to the wet ingredients and stir to combine.
    • Pour the wet ingredients into the dry and stir until the batter is well mixed. Evenly divide the batter between the muffin cups.
    • Bake the zucchini muffins for 28-32 minutes or until a toothpick comes out clean.

    LISA’S TIPS

    • This is the nut milk bag I use to squeeze the zucchini and I love it. It’s great for homemade almond milk as well.

    NUTRITION

    CALORIES: 149kcal, CARBOHYDRATES: 15g, PROTEIN: 5g, FAT: 8g, SATURATED FAT: 1g, POLYUNSATURATED FAT: 1g, MONOUNSATURATED FAT: 1g, TRANS FAT: 1g, CHOLESTEROL: 41mg, SODIUM: 211mg, POTASSIUM: 82mg, FIBER: 3g, SUGAR: 6g, VITAMIN A: 94iu, VITAMIN C: 3mg, CALCIUM: 49mg, IRON: 1mg

  • PALEO BLUEBERRY MUFFINS

  • DRY INGREDIENTS

    • 2 cups almond flour
    • 2/3 cup tapioca flour
    • 1/4 cup coconut flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/2 cups blueberries

    WET INGREDIENTS

    • 2 eggs, room temperature
    • 1/3 cup almond milk
    • 2/3 cup maple syrup
    • 1/4 cup coconut oil, melted
    • 1/2 tablespoon apple cider vinegar
    • 1 teaspoons vanilla extract

    INSTRUCTIONS 

    • Preheat your oven to 350 degrees fahrenheit and line a muffin pan with baking cups.
    • Add all of the dry ingredients to a mixing bowl and whisk together.
    • Add all of the wet ingredients to a separate mixing bowl and whisk together. Then, add the wet ingredients into the dry and whisk for about 30 seconds, until you have a batter.
    • Fold the blueberries into the batter. You can always reserve a few blueberries to add to the top of the muffins before baking.
    • Evenly divide the batter between 12 baking cups. They should be about 85-90% full.
    • Bake the blueberry muffins for 28-33 minutes, or until they're lightly golden on the top and a toothpick comes out clean.

    LISA’S TIPS

    • For all of the flour brands I use and recommend, make sure to check out my Shop page.

    NUTRITION

    CALORIES: 249kcal, CARBOHYDRATES: 26g, PROTEIN: 5g, FAT: 15g, SATURATED FAT: 5g, CHOLESTEROL: 27mg, SODIUM: 215mg, POTASSIUM: 65mg, FIBER: 3g, SUGAR: 13g, VITAMIN A: 50iu, VITAMIN C: 2mg, CALCIUM: 72mg, IRON: 1mg


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