Mmmmm pancakes. They're the one fluffy breakfast comfort food that just can not be overlooked. Other breakfast treats I could pass on. A scone? No thanks. A croissant? I'm good. I'd even pass on waffles as long as they weren't covered in fruit & ice cream... but pancakes, no way no how. I'm pretty sure I dream about pancakes at least 80% of most nights I'm lying in bed. That being said, traditional pancakes you get out to eat or even make at home (whether you make them yourself or use the ol' bisquick mix) aren't the healthiest of ways to start your morning. They're often times made with refined flour and sugar and butter, then topped with more sugar and butter. Too much, too often could lead to some serious inflammation & unhappy tummies. For that reason, I do my best to come up with some healthier options to satisfy my pancake cravings.
This pancake recipe does just that! It uses coconut flour (much less inflammatory than wheat flour) and packs a hidden veggie punch! That's right, the batter gets loads of moisture, vitamins, and minerals from shredded zucchini and carrots as well as shredded apples for sweetness. They're tasty, believe me. I've tried plenty a paleo pancake in my day and these are the best thus far. Don't limit these babies to breakfast either. They'd be great as a post wod snack with some protein! Just stuff them in the fridge or freeze them.
Sweet Paleo Pancakes
- 2/3 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1 cup grated apple
- 1/2 cup grated zucchini
- 1/2 cup grated carrot
- 2 eggs, beaten
- 3 egg whites, beaten
- 1 1/4 cup milk (non-dairy to make these paleo, or you can use cow's milk - I actually used a mix... don't tell on me)
- 1 Tbsp honey
- 1/4 tsp vanilla extract
In a large bowl combine the dry ingredients: coconut flour, baking powder, & cinnamon. Set aside. In a small bowl combine your grated apple, carrot, & zucchini. Set aside. In another separate bowl stir together eggs, egg whites, milk, honey, and vanilla extract until combined.
Pour wet ingredients over your dry ingredients in the large bowl and stir to combine. Fold in shredded apple & veggie mix until incorporated. Grease a large skillet and place on medium low heat. When hot, pour in small amounts of batter (no more than 1/4 cup - small pancakes will be easiest to flip and come out better than large pancakes here). Cover the pan. Once small bubbles appear & edges begin to brown, flip and let cook on the other side for another minute or so. Remove from the pan, regrease as needed, and continue until all batter is used up.
adapted from athleticavocado.com