|Paleo Hummingbird Pancakes|
Did you ever just want to eat dessert for breakfast?
Of course you did.
Even if you're more of a savory breakfast person like I am, there must be times when you just want to grab a doughnut or piece of cake for breakfast.
These paleo hummingbird pancakes give you the feeling of dessert without the guilt. They're free of gluten, grain, dairy and refined sugar and packed with healthy ingredients like almond meal, eggs. bananas and pecans. And if the pancakes themselves weren't enough, the coconut cream really takes them to new levels of deliciousness.
This is dessert-for-breakfast done right my friends.
Paleo Hummingbird Pancakes with Coconut Cream
Prep time: 10 minutes
Cook Time: 5-6 minutes per batch
Servings: makes about (15) 3" pancakes
Ingredients for the Pancakes
- 1 cup almond flour
- 1 tbsp tapioca starch
- 1 tsp baking powder
- ¼ tsp salt
- 3 eggs (room temperature)
- 2 tbsp melted coconut oil
- 2 very ripe mashed bananas
- ½ cup crushed pineapple, with its juice
- ½ cup chopped pecans
- ½ tsp cinnamon
Ingredients for the Coconut Cream
- 13 oz can of full fat coconut milk
- 2 tbsp honey
- ¼ tsp vanilla
- To make the coconut cream topping, chill the coconut milk at least overnight so the coconut cream rises to the top and solidifies. Open the can from the bottom and pour off the liquid then transfer the cream into a bowl and stir in the honey and vanilla until well combined and refrigerate to keep solidified until ready to use.
- For the pancakes, stir together the almond flour, tapioca starch baking powder and salt and set aside.
- Beat the eggs then add the melted coconut oil, mashed bananas, pineapple, pecans and cinnamon and beat until well combined.
- Add the dry ingredient and mix until you have a well combined slightly lumpy pancake batter.
- In a large buttered non-stick skillet over a medium low heat, ladle in scant ¼ cup measures. These pancakes are much more difficult to flip than regular pancakes so it is important to make them a little smaller and cook them a little slower than whatever you are used to doing.
- Allow the pancakes to cook low and slow for 3-4 minutes or until the tops begin to dry out a little and bubbles begin to form then flip the pancakes and let them cook for a couple of minutes on the second side or until they are a light golden brown then remove from the pan and serve with the sweetened coconut cream and additional crushed pineapple and pecans.
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