Here is another quick and healthy breakfast option for you that is ready in under 10 minutes!
The other morning I woke up to a chilly home and cold toes. Fall has arrived in Vermont.
The first thing I wanted was a hot cup of tea. It never ceases to amaze me how our bodies change and react to the seasons. It was as if, overnight, my cravings for green smoothies and a cool glass of water were gone and instead I wanted one thing and one thing only: pancakes!
Cozy, nurturing, sweet and warming pancakes. But… I didn’t have a mix and on top of that I kinda also wanted protein, something that made me feel light and ready for my busy day, rather than feeling weighed down by a heavy breakfast.
I literally went back and forth from my room to the fridge a few times, looking to see if I could whip something up out of the eggs, zucchini, last night’s acorn squash, flours? I was stumped. Then I thought “hmm, what would be perfect is paleo pancakes!” So I googled it and found this recipe.
I made some changes, decreased the batch size (which ended up being plenty!) and came up with my new favorite recipe: protein-rich, warm and tasty, delicious pancakes that are ready in just 10 minutes.
1/2 cup almond milk (I used homemade, you can too!)
1/2 teaspoon apple cider vinegar (optional but helps with fluffing them up)
1/4 cup almond flour
1/4 cup coconut flour
1/4 cup arrowroot flour
1 tablespoon coconut oil
1/4 teaspoon (plus a little bit) baking soda
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4+ teaspoon cinnamon
1/4 cup roasted squash (I used peeled acorn squash leftovers that were seasoned with olive oil, salt, and pepper and it was delish!)
Heat a frying pan or other non-stick pan on medium heat while combining all ingredients into a blender. Blend well. Melt some butter (non paleo) or coconut oil (paleo) on the pan and pour pancake mix into small circles. Cook on medium-low so the egg has time to cook through, flip and cook some more until golden brown.