Perfect Paleo Pancakes

These Perfect Paleo Pancakes are a nutrient dense, grain-free alternative with healthy fats and protein to offer my kiddos as a nourishing school send-off. By contributing writer Tessa

My kids simply adore pancakes, and honestly, I did too when I was growing up! As this food-conscientious mom knows, pancakes in their normal state aren’t necessarily healthy. I feel strongly about feeding my kids healthy fats and protein at their breakfast meal, so sometimes I have to get a bit creative.

These paleo pancakes came about as another nutrient dense, grain-free alternative to offer my kiddos as a nourishing school send-off. The eggs, kefir, and almond flour all provide healthy fats and protein. If you are not familiar with kefir, it is like a drinkable yogurt. You could use buttermilk instead or some favorite yogurt with enough milk added to make it drinkable. It is good stuff, and in its uncooked state, it also provides loads of healthy probiotics for tummies!

To minimize the amount of pure maple syrup my kids ingest, we often make a berry syrup. They love it just as well, and the amount of sugar is nominal compared to maple syrup by itself.

These Perfect Paleo Pancakes are a nutrient dense, grain-free alternative with healthy fats and protein to offer my kiddos as a nourishing school send-off.

Perfect Paleo Pancakes
Serves: 6
 
Ingredients
  • 4 eggs
  • ¾ cup any allowed milk
  • ½ cup kefir, thinned yogurt, or buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • stevia (16 drops), or 2-3 tablespoons honey
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice or light vinegar
  • 1¼ cups almond flour (I use Honeyville Brand)
  • ½ cup tapioca flour
  • ½ cup coconut flour (My kids are sensitive to the flavor of coconut so I use cassava flour sometimes too!)
Instructions
  1. Preheat a heavy, large skillet or griddle over medium heat.
  2. While the pan preheats, combine all the liquid ingredients in a blender.
  3. Follow with all the dry ingredients and blend to combine. Let the mixture sit a few minutes to thicken and absorb moisture. Add more of any of the flour to thicken if necessary (different brands of flour absorb different amounts of liquid).
  4. Thoroughly grease your skillet and pour the batter to form 4 - 6 inch pancakes.
  5. Leave undisturbed until bubbles form in the middle, then flip. If they are browning too quickly before this happens, turn your heat down a bit.

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Whole Wheat Pancakes

Whole Wheat Pancakes at The Happy Housewife

These delicious and fluffy pancakes can be made with 100% whole wheat flour. I used 3 cups ground kamut and 1 cup soft white wheat.

These fluffy whole wheat pancakes are better for you than the box mix and only take about 5 minutes to mix up.

Whole Wheat Pancakes
 
Ingredients
  • 3 cups buttermilk
  • 4 eggs
  • ½ cup butter, melted
  • ½ cup white sugar
  • 1 tablespoon and 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 4 cups whole wheat flour
Instructions
  1. Mix all the liquid ingredients.
  2. Beat for one minute on high.
  3. Mix in sugar, baking powder, baking soda, and salt.
  4. Slowly mix in flour until batter is smooth but thick.
  5. Cook on a hot (350 degree) buttered griddle.
Notes
This recipe makes enough pancakes for a family of nine. If you aren’t feeding a baseball team, freeze the extra pancakes.

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Gluten Free Cranberry Coffee Cake

This Gluten-Free Upside Down Cranberry Coffee Cake is made with much less sugar than most recipes. It's a a fun breakfast cake for any holiday occasion. Found at The Happy HousewifeBy contributing writer Tessa

This Gluten-Free Upside Down Cranberry Coffee Cake is made with much less sugar than most recipes and of course includes festive and nutritious cranberries. It’s a a fun breakfast cake for any holiday occasion.

Cranberries are not only beautiful, they are a great addition to any diet.  They are low in calories, high in fiber and vitamins C and E, and loaded with antioxidants.  I have long adored cranberries for their vibrant color and tart flavor.

I perused various recipes, and a popular one had 3 cups of added sugar—-that’s CRAZY!  Per my usual style, I have made my gluten free version with MUCH less sugar.

My first run at this cake disappeared in a short afternoon. Everyone loved it!  I added the drizzle for a fun color contrast, but it is totally optional.

This Gluten-Free Upside Down Cranberry Coffee Cake is made with much less sugar than most recipes. It's a a fun breakfast cake for any holiday occasion. Found at The Happy Housewife

Gluten Free Upside Down Cranberry Coffee Cake
Serves: 8
 
Ingredients
Cranberry Topping
  • 2 generous cups fresh or frozen cranberries
  • 4 tablespoons butter (any fat will do, but I like the flavor butter provides)
  • ½ cup granulated sugar of choice (or to taste, stevia is a great option for adding some additional sweetness if you think it needs it)
  • ¼ cup water
Cake
  • 6 tablespoons butter or other solid fat, softened
  • ¾ cups granulated sugar
  • 2 eggs
  • ½ cup plain allowed yogurt
  • 2 teaspoons vanilla extract
  • ⅓ brown rice flour
  • ⅓ cup rice flour
  • ⅓ cup tapioca starch
  • 1 teaspoon guar gum
  • 1/ 2 teaspoon sea salt
  • ½ teaspoon baking soda
Optional Drizzle
  • 1 tablespoon cream cheese, softened
  • 1 tablespoon butter, softened
  • splash vanilla extract
  • ½ cup powdered sugar
  • any milk
Instructions
  1. Preheat at oven to 350 degrees F and grease a 9 inch cake pan well.
  2. In a small sauce pan, place all the cranberry topping ingredients and bring to boil. Remove from heat immediately and pour into the bottom of the prepared pan. If there are not enough cranberries to cover the bottom completely, you can poke a few more in there.
  3. In the bowl of a mixer, cream the butter and sugar.
  4. Beat in the eggs, yogurt, and vanilla.
  5. With the mixer still running, sprinkle in the guar gum, salt, and baking soda.
  6. Continue with the flours. If the mixture seems thin, add another 2 tablespoons any flour (I used smallish eggs). Beat on high for 2-3 minutes until pale yellow and fluffy.
  7. Pour the batter over the cranberries, spreading evenly over the top.
  8. Bake in a preheated oven for 25-30 minutes until the cake is set in the middle.
  9. Let cool for 10 - 15 minutes then invert the cake onto a plate for serving.
  10. For the optional drizzle, whisk the cream cheese, butter, vanilla, and powdered sugar together and add a splash or two of milk until you get a drizzle consistency.

This Gluten-Free Upside Down Cranberry Coffee Cake is made with much less sugar than most recipes. It's a a fun breakfast cake for any holiday occasion. Found at The Happy Housewife

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Chocolate Cherry Smoothie

Paleo Chocolate Cherry Smoothie at The Happy HousewifeBy contributing writer Tessa

Smoothies are a busy mom’s best friend. They are also a life saver when it comes to getting loads of nutrients into our picky kiddos.

My 3rd child has pushed me further than I ever thought I could be pushed when it comes to the finickiness of most children’s palates. It has been enough to almost drive me loco in tired moments. And I know I am not the only one!

 Raise your hand if you have a picky kid in your midst!

Smoothies are a great way to feed our bodies in a pinch. They are quick, easy, and full of possibilities. When our local Costco started carrying organic frozen cherries, this Chocolate Cherry Smoothie was born, and it is now a regular in our rotation. It is naturally paleo and includes all the essentials in my book:

  • Healthy fat: Avocado is great for skin, hair, and loaded with potassium. This is important for satiety as well.
  • Vegetable: While fruits are great, loading a smoothie up with pints and pints of fruit is not necessary and can overload systems with fructose. So I like to make sure there is always some veggies in every smoothie, especially since picky kiddos get some valuable nutrients this way. (I know my kids are not going to eat several cups of plain greens!)
  • Protein: Key to keeping you full and providing a balanced meal. We use gelatin as it is flavorless and so nourishing to our guts. But greek yogurt, cottage cheese, nuts, and protein powders are all options here.
  • Low/No Sweetener: There’s no sense in taking a perfectly healthy meal and mussing it up with tablespoons of sugar! Sweetness is sometimes achieved by the fruit alone, but perfect fruit is not always within our grasp, as much as we want it to be! When the smoothie needs a sweetness boost, we like to use stevia. Nu Naturals Clear Stevia is our favorite brand with no fillers and no bitter aftertaste. Raw honey is another good option.
  • No Banana: Ok, just kidding….but in my family, I am the only one who really doesn’t like bananas in my smoothies. I’m weird, I admit it!

Enjoy this delectable smoothie. No one has to know it isn’t a chocolate milkshake!

Chocolate Cherry Smoothie

Chocolate Cherry Cream Smoothie - Paleo
Serves: 1
 
Ingredients
  • 1½ cups any milk (I use water along with a few tablespoons of full-fat coconut milk)
  • ¾ cup sweet cherries, frozen (berries would be good too)
  • 3 cups baby spinach
  • 4-6 ounces yogurt (I used coconut milk yogurt)
  • ¼ Haas avocado
  • 2 tablespoons gelatin (see note)
  • 2 tablespoons unsweetened cocoa powder (I use Dagoba, Hershey's was top rated in Cooks Illustrated)
  • 1 date, pitted
  • Dash of sea salt, optional
  • Stevia to taste (or raw honey as preferred)
  • A handful of ice cubes for an extra frosty beverage, optional
Instructions
  1. Place all ingredients in the order listed in a high-powered blender and process until smooth and creamy.
Notes
For protein, we use either Vital Proteins Collagen Peptides or Great Lakes Gelatin Collagen Hydrolysate, these do not thicken the shake. You could also use a favorite protein powder, 3 tablespoons raw cashews or almonds, or cottage cheese.

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