The BEST Paleo Pancakes Yet

Paleo Pancakes

Happy Memorial Day!! I hope you all are having a wonderful long weekend filled with friends, family, and good food. Speaking of good food... here's another yummy one for breakfast (or lunch/dinner, since I tend to eat pancakes at all times of the day!).

If you can't tell already, this is like my 3rd pancake post. I have a small obsession with pancakes, and I'm always trying to make them better, healthier, yummier, etc. Although this recipe isn't necessarily healthier than previous ones I've posted, it's for sure yummier. These pancakes have a bit of crispiness to them around the edges that I LOVE - maybe because I cooked them in a hotter pan, or maybe because of the ingredients - I don't know! But these were so DARN yummy, I cannot wait to make them again. 

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I didn't experiment much with this recipe, but I'm sure you could throw flax seeds, blueberries, bananas - whatever you want in them for additions really. I almost always add some ground flax seed and berries, but I didn't have it on hand this time around. I always recommend having coconut flour and almond flour on hand, since those are the two I usually use to bake with, but this recipe calls for a new one: arrowroot flour. Actually, it's more of a starch, and doesn't have much nutritional value (although it does contain some protein!) but it sure makes these pancakes delish!

Ingredients:

  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar (optional, but helps for rising)
  • 5 large eggs
  • 1/4 cup packed almond flour (make sure you pack it into the cup)
  • 1/2 cup coconut flour
  • 1/2 cup arrowroot flour
  • 2 tablespoons coconut oil
  • 2 tablespoons honey
  • 3/4 teaspoon baking soda
  • optional additions: flax seed, blueberries, raspberries

Directions:

  1. Heat a pan over low/medium heat, and add coconut oil or butter to grease the pan.
  2. Pour batter in pan to create medium sized pancakes (I fit about 4 pancakes on the pan each time).
  3. Cook each side of the pancake until it is lightly brown/crispy on each side. 
  4. Serve with pure maple syrup or a berry topping for a lower sugar option!

Paleo Dark Chocolate Chip Zucchini Bread

The Casual Classic | Zucchini Bread

Yes, this is as good as it looks. And yes, it's also decently healthy (aside from the chocolate part). This is my dark chocolate chip zucchini banana bread, and it's gluten free, grain free, dairy free, and absolutely delicious - even for breakfast if you feel so inclined. I make my regular banana bread so darn often that I decided I needed to try something new this time around. And although it's not as amazing as my original banana bread, this version is a great twist on the original recipe.

The Casual Classic | Zucchini Bread

Zucchini is super high in fiber and low in calories, making it a great food to incorporate into any recipe. It's also rich in potassium, just like bananas, so you're really getting your fill with this recipe. I used coconut flour, as usual, which is also super high in fiber and even better, low in carbs. But really, how good is this recipe!? This bread is also sweetened naturally (aside from the chocolate chips which are totally optional), and fulfills my constant dessert craving that I have throughout the day. Luckily, I don't feel guilty snacking on this one, which is exactly why I make recipes like this!

The Casual Classic | Zucchini Bread

Recipe:

  • 1 cup organic shredded zucchini, or about 1 medium sized zucchini
  • 1 large ripe banana, mashed up
  • 6 organic eggs
  • 3 tbsp REAL maple syrup, or raw honey
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 3/4 cup coconut flour
  • 2 tsp cinnamon
  • 3/4 tsp baking soda
  • 1/2 tsp salt (I used pink Himalayan)
  • 1/2 to 1 cup dark chocolate chips (optional, depending on your preference)

Directions:

  1. Pre-heat the oven to 350 degrees Fahrenheit.
  2. Squeeze the excess water out of the shredded zucchini either in a paper towel or dish towel.
  3. Throw everything together in a food processor (minus the chocolate chips) on low until well mixed.
  4. Fold in about 2/3 of the chocolate chips to the mixture.
  5. Pour mixture in to a greased (I used ghee), 8x8 pan, and sprinkle the remaining chocolate chips on top.
  6. Bake at 350 degrees for about 30-40 minutes, or until the top is nicely browned and you can insert a toothpick in the middle and it comes out clean.

Worlds Greatest "Bread"

The Casual Classic | World's Greatest Bread

The word bread is in quotes in this title for a reason. That reason is because this is pretty much everything BUT bread: Healthy, gluten-free, dairy-free, vegan, and full of protein, fiber and good fats. I found the recipe originally on My New Roots, and then on The Coveteur, so finally decided to make it. Fortunately, I had literally every ingredient on my shelf already (it really is that simple), so it was a no brainer. 10 ingredients - that's it. You also really dirty only one dish total in making this recipe. The bread is mixed and baked in the same container. Could it get any more simple?

The Casual Classic | Worlds Greatest Bread

The most important ingredient in this recipe is psyllium husk, which acts as the main binding agent. It also provides a major source of fiber - I even add it to smoothies! Psyllium has literally zero taste, so it's a great idea to add it to bread. The rest of the ingredients are mainly nuts and seeds, which you can sub out if you have preferences or allergies. This tastes absolutely wonderful sliced and toasted (it toasts well), with mashed avocado and a fried egg on top - that is by far my favorite way to eat it. I'd recommend only eating one to two slices at a time though because it is quite calorie dense, although they are all good calories.

There are a couple things to note about this "bread" before you decide to dive head first into making it. One, it really doesn't taste like normal bread. It has a nutty flavor with a crunchy texture. Two, you need to let it sit for a while before baking (I recommend overnight), so plan ahead if you want it for something special.

The Casual Classic | Worlds Greatest Bread

Ingredients:

  • 1 cup sunflower seeds
  • 1/2 cup flax seeds
  • 1/2 cup almonds or hazelnuts
  • 1 1/2 cup rolled oats
  • 2 tbsp chia seeds
  • 4 tbsp psyllium husks (or 3 tbsp psyllium husk powder)
  • 1 tsp fine grain sea salt
  • 1 tbsp maple syrup
  • 3 tbsp melted coconut oil or ghee
  • 1 1/2 cups water

Directions:

  1. In a flexible loaf pan (I used this one), combine all dry ingredients, mixing well.
  2. Whisk maple syrup, melted oil, and water together in a bowl. Add to dry ingredients and mix again until dough becomes very thick.
  3. Smooth out the top with the back of a spoon, and let it sit on the counter for 2 hours to all day or overnight (I did overnight). You'll know the dough is ready to go when it keeps its shape even when you pull the sides of the loaf pan away from it.
  4. Preheat over to 350 degrees F.
  5. Place the loaf pan in the middle of the over and bake for 20 minutes. Remove the bread from the loaf plan, put it upside down directly in the over, and bake for another 30 to 40 minutes. You'll know it's ready when it sounds hollow when tapped.
  6. Let cool completely before slicing or doing anything with it (super important!).