Everyone likes pancakes for breakfast right? These pink beauties are full of health boosting ingredients, and they taste absolutely delicious. I love to eat pancakes while knowing they are doing my body good. If you have 15 minutes in the morning, whip these up for a healthy treat.
These paleo pancakes are a great source of protein from the eggs and nuts, and the raspberries contain high levels of vitamin C and vitamin K which are essential to immune health. As a bonus, they are also gluten free and dairy free. Unlike standard refined carbohydrate based pancakes, this healthy version is actually low in carbohydrates, so can really help to keep your hunger at bay. If you start off the day with a high protein and high fat (good fats) meal, this may reduce your appetite throughout the day, making it easy to skip that morning biscuit snack.
Ingredients (makes 3 small pancakes – serves 1):
For the pancakes:
- 1 egg
- 50g of raspberries (a handful)
- 3 tbsp almond flour (100% ground almonds)
- 1/2 tsp coconut oil
For the topping:
- 100g raspberries (2 handfuls)
- 1 tbsp almond flakes
1. Blend the egg, 50g of raspberries and almond flour in a food processor for a thick yet runny consistency.
2. Heat the coconut oil in a frying pan on a medium heat. Coconut oil is heat stable and also full of powerful immune-boosting fatty acids such as lauric acid, therefore is great to use when frying foods.
3. Split the pancake mixture into 3 equal parts and pour onto the pan to make 3 small pancakes. Fry the pancakes on a medium heat for approx 3-5 minutes until they are holding together, and then turn them over gently to cook the other side for a further 3 minutes. I recommend frying on a medium heat, as almonds are not heat stable above 180 deg C, so the healthy omega-3 fats can be ruined if heated too high. Frying on a high heat would reach temperatures over 200 deg C.
4. While the pancakes are cooking, add the raspberries and a dash of water to a small pan, and cook on a low heat, stirring occasionally.
5. Serve the pancakes with the stewed raspberries poured over the top, and the almond flakes for a moist and crunchy healthy topping.
Why not get creative next time… you can play around with pancake recipes, using banana in place of raspberries, and different types of ground nuts such as hazelnuts. Add 1 tsp. of (unsweetened) cocoa powder if you like chocolate flavour. Cocoa is a great source of iron and antioxidants called flavonoids.