Paleo Egg Pancake
Fluffy, tender, and packed with wholesome ingredients, this Paleo Egg Pancake is a delicious way to start your day. Featuring a grain-free blend of coconut flour and almond milk, these pancakes are naturally sweetened with honey and infused with a hint of vanilla for a subtly decadent flavor. Quick and easy to make, you can whip up this delightful breakfast in just 25 minutes, making it perfect for busy mornings or a leisurely weekend brunch. Each pancake is cooked to golden perfection in coconut oil, delivering a light, airy texture and a subtle tropical essence. Topped with fresh, juicy berries, this high-protein, low-carb recipe is perfect for anyone following a paleo or gluten-free lifestyle. Serve these pancakes warm and let their irresistible aroma and taste brighten your breakfast table!
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons coconut flour
- 4 tablespoons almond milk
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking powder
- 1 tablespoon honey
- 2 tablespoons coconut oil
- 0.25 teaspoon sea salt
- 0.5 cup fresh berries
Instructions
In a medium mixing bowl, whisk together the eggs until thoroughly beaten.
Add the coconut flour, almond milk, vanilla extract, baking powder, honey, and sea salt to the eggs. Mix until you have a smooth batter. Let it sit for a minute or two to thicken slightly.
Heat a non-stick skillet over medium heat and add 1 tablespoon of coconut oil. Allow the oil to melt and coat the bottom of the skillet.
Pour half of the pancake batter into the skillet, spreading it out with a spatula to form a circular shape about 6 inches in diameter.
Cook the pancake for about 3-4 minutes on one side or until you see bubbles appear and the edges lift easily.
Carefully flip the pancake with a spatula and cook for another 2-3 minutes, until golden brown and cooked through.
Remove the pancake from the skillet and keep warm. Add the remaining tablespoon of coconut oil to the skillet and repeat the cooking process with the remaining batter.
Once both pancakes are cooked, serve warm with fresh berries on top.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1138 mg | 49% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 30.6 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 227 mg | 17% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 468 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
