Paleo Recipes for Modern Day Cavemen

Archive for the category “Breakfast”

Banana Crepes

O Paleo Paleo,  wherefore art thou pancakes?

I miss pancakes so much it hurts.  Sometimes I will walk into a grocery store and just stare at Aunt Jemima’s syrupy goodness in a bottle to make myself feel better.  And then I’ll go home and cry a river so deep it would make Justin Timberlake proud.  But instead of dreaming for the day that someone tells me cavemen ate flour, I thought it would be a tad bit more productive to come up with a paleo version that satisfies my craving.

I’ve tried a few recipes for paleo pancakes but found many of them tasting too heavy and dense with lots of almond flour or coconut flour.  These crepes are a lighter version that give me the texture I miss with pancakes and a naturally sweet flavor from the banana.

Makes 3 medium sized crepes
1 banana
3 tablespoons almond flour
1 tablespoon cashew butter
1 egg

Add the banana, almond flour, cashew butter, egg and a pinch of salt in a blender.  It blends very quickly so after 5 seconds, the mixture should have a similar consistency and coloring of pancake batter.

Add a drop of coconut oil in a pan and heat on medium.  Once the pan is warm enough, pour the batter on to the pan.  Since these crepes are predominantly just bananas, it’s hard to flip these like normal pancakes.  After several minutes on the pan, you’ll have to use ninja-like speed to flip these over.  Don’t worry if your crepe breaks. It’s hard enough to stay paleo, let alone try to be Martha Stewart.


Mini Quiche with Bacon

I love eggs.  I love them fried.  I love them baked.  I love them every which way.   Here’s a fun little dish to spruce up your breakfast meals (or any meals!) if you get tired of eating them scrambled.

Makes 12 mini quiches
6 eggs
4 strips bacon
1/4 cup scallions (about 2 stalks)
1/4 cup onions

Preheat the oven to 375 degrees.

Cook bacon in a skillet over medium to medium-high heat until browned and crisp.  Set aside to cool.  While the bacon is cooling, whisk together 3 whole eggs and 3 egg whites.  (I prefer less yolk in my egg dishes but feel free to use 6 whole eggs if you want a richer taste to the quiche.)

Finely dice your scallions and onions and add to the eggs along with salt and pepper.  (I don’t add too much salt since I get that salty kick from the bacon.)  Once the eggs have been thoroughly mixed, crumble pieces of bacon with the eggs and whisk the entire mixture together.

Pour the egg mixture in a mini muffin pan filling them about 1/3 of the way.  I use a large spoon to fill each mini muffin space since I can never transfer the mix without spilling and having some type of mess.  Bake until the eggs are set (about 15 minutes).  Remove from oven and let the mini quiche cool for 5 minutes.  Serve warm or at room temperature.


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