I found breakfast to be a difficult meal of the day to transition to on the Paleo diet. Let's face it, breakfast is mainly a grain-based affair in North America. This recipe, which comes out of Jenny Lass and Jodi Bages' cookbook, Grain-Free Gourmet, is fast, simple and kid-friendly. I also love the fact that there is no flour substitute used! We like to eat these pancakes topped with fresh fruit or cooked up Saskatoon berries.
Flourless Apple Pancakes
1 apple, peeled, cored and grated
2 eggs, beaten
1 tsp ground cinnamon, or extra to taste
Clarified butter or coconut oil for frying
Pre-heat your griddle. Beat the eggs and cinnamon and then prepare your apple. Squeeze out the juice - like you would a potato latke - and mix the remaining grated apple into the eggs. The original recipe suggests making one giant pancake, but with a toddler in the house, we cook all pancakes dollar-sized. Scoop one heaping tablespoon of batter onto a greased griddle and wait until they firm up enough to flip. If you get liquid oozing out the sides, push it back and up the sides of the pancake to keep them looking respectable.
We often triple this recipe as it doesn't make enough for a family of three. You can keep them warm in the oven at low heat (170°) until they're ready to be served all at once. Plate, top and dig in. You probably won't have leftovers.