Ingredients:
4 eggs
1/4 cup coconut flour
1/4 tsp vanilla extract
1 banana
1 pinch cinnamon
1 tablespoon of water
1/4 cup coconut milk
1/4 cup agave
Instructions:
Mix these ingredients together and make into pancakes.
Coconut Pancakes
Drizzle these with honey and berries, wrap up some bacon and eggs for a Primal breakfast burrito, or just eat them plain. These things are incredibly easy to make.
Ingredients:
4 eggs
1/4 cup coconut flour
1/4 tsp vanilla extract
1 pinch nutmeg
1 pinch cinnamon
1 tablespoon honey
1/4 cup coconut milk (full fat)
Method:
Mix these ingredients and let them sit for five minutes.
Oil or grease up your pan and heat over medium heat.
Pour about a 1/4 cup of batter for each crepe, allowing each side to brown before flipping it.
Without accounting for toppings or cooking fat,
FitDay says the whole batch amounts to:
37.2 g fat (20.9 g saturated) 42.2 g carbs (19.4 g fiber) 30.6 g protein
- 3 eggs
- ¼ cup coconut oil
- 2 medium bananas
- 3 dates, pitted
- 10 drops stevia (I used a 1/2 tsp. truvia)
- ¼ cup coconut flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup walnuts, toasted and chopped
- Place eggs, oil, bananas, dates and stevia in a Vitamix
; blend on medium speed until combined
- Add in coconut flour, salt and baking soda and blend until smooth
- Fold in walnuts
- Scoop ¼ cup batter into lined muffin tins
- Bake at 350° for 20-25 minutes (my batch took exactly 23 minutes; all ovens are slightly different)
- Cool and serve
From Elana’s Pantry
▪ 1 small handful of walnuts
▪ 1 small handful of pecans
▪ 2 tablespoons ground flax seed
▪ 1/2 – 1 teaspoon ground cinnamon
▪ 1 pinch of ground nutmeg
▪ 1 pinch ground ginger
▪ 1 tablespoon almond butter
▪ 1 banana, mashed
▪ 3 eggs
▪ 1/4 cup unsweetened almond milk (add more if you prefer it a little runny)
▪ 2 teaspoons pumpkin seeds
▪ 1 handful of goji berries or fresh berries
Directions:
Add walnuts, pecans, flax seed and spices to a food processor and pulse it down to a course grain, making sure to stop before it’s totally ground into a powder. Set aside.
Whisk together eggs and almond milk (Doug uses a Blender Bottle) until the consistency thickens a little bit into a loose custard. Thoroughly blend together the mashed banana and almond butter and add it to the custard, mixing well.
Stir in the nut mixture. Microwave or gently warm on the stove until the “no-atmeal” reaches your desired consistency; this should only take a few minutes. In both cases, stir the mixture frequently as it cooks.
Sprinkle pumpkin seeds and berries on top. Add more almond milk if you want. Lick the bowl clean!
I dont follow these directions when I make it. I just through everything into my vitamix (or food processor) and blend up. I do the nuts first and once they are into a flour then I add everything else. It will make a thick liquid. Then I put that into tupperware for the week. When I am ready to eat I put in the microwave for 3 minutes stirring in the middle. Then add the berries and enjoy. Great for a quick morning meal before heading to the gym to coach.
From The primal blue print cookbook
Gluten Free Blueberry Muffins
- ½ cup coconut flour, sifted
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 6 eggs
- 1/3 cup agave nectar
- 1/3 cup grapeseed oil
- 1 tablespoon vanilla extract
- 1 cup blueberries, fresh or frozen
In a small bowl, combine coconut flour, salt and baking soda
In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer
Mix dry ingredients into wet, blending with a hand mixer
Gently fold in blueberries
Place batter in paper lined muffin tins
Bake at 350° for 20-25 minutes
Cool and serve
Makes 12 muffins
Ingredients:
- 1 pound ground breakfast sausage
- 2 medium turnips, peeled and grated (a food processor works well for this)
- 4 eggs, beaten
- 3 scallions, chopped (i used green onions b/c I did not have scallions and it tasted great)
Instructions:
Sauté sausage, breaking it up into small pieces with a spoon or spatula, until almost cooked through.
Mix the sausage with the rest of the ingredients.
Spoon into a 8×8 baking pan.
Heat oven to 400 degrees. Bake for 45 minutes then cover the pan and bake for 25 minutes more. Let cool 15-20 minutes so the casserole sets before cutting into it.
Ingredients:
- 1½ cup – almond flour
- 1/3 cup arrowroot
- 1 teaspoon –baking powder
- 1 teaspoon – baking soda
- 1½ teaspoon pumpkin pie spice or apple pie spice
- 1/8 teaspoon – salt
- 1/2 cup raisins or cranberries optional
- 3 large – whole eggs
- 3/4 cup – canned pumpkin
- 1/4 cup honey
Liberally grease 8 muffin tins or use paper cups.
Combine the almond flour, arrowroot, baking powder, baking soda, spice, salt, and optional raisins or cranberries in a medium bowl. Whisk the eggs in another bowl Add the pumpkin and honey. Mix to combine. Add the dry ingredients and mix until thoroughly combined.
Pour mix into the 6 tins.
Bake at 350 degrees F for about 25 minutes on the middle rack in the oven until muffins pull away from the sides of the pan and a toothpick inserted into the center comes out clean.
Ingredients:
- 2 cups Ground Almonds
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Ground Cinnamon
- 1/2 cup Water
- 2 Large Brown Egg
- 2 medium Banana
- 1/4 cup Honey
- 1 tbsp Vanilla Extract
Mix all Ingredients together. Spray bread pan with Pam. Pour mix into pan. Bake at 350 for 1 hour.
This is really good to make on a Sunday afternoon so you will have a quick healthy breakfast ready for the rest of the week.
- 2 1/2 cups egg whites
- 2 oz lean Ham
- 1/2 Pepper (any color or combo of colors)
- 1/2 cup mushrooms diced small
- Salt
- Pepper
- Garlic salt
Mix all above ingredient together in a bowl. You can substitute anything that you would like in an omelet. Turkey Sausage, bacon, spinach, onions….
You do not want the mixture to have too much stuff in it though. You need the eggs to cook around all the add ins so do not add to much stuff.
Spray cupcake pans generously with pam. Do not use cupcake papers. The egg sticks to them.
Divide the egg mixture into the 12 spots and bake at 350 degrees for 20 min
Let cool for a couple of minutes and then take mini omelets out while still hot. Use a nife to loosen edges.
Put in th refrigerator and pull a couple out for a quick yummy breakfast.
Each mini Omelet is 1 block protein. There is not enough carbs in them to count.
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