Breakfast is hands-down my favorite meal of the day.
It’s so special to my family, in fact, that we’ve made it a special ritual in our home.
Even though my husband and I are busy in our respective medical practices (not to mention knee-deep in the morning crush of getting our kids fed and dressed for school), we have always made it a point to sit down as a family and eat breakfast together most days of the week.
And my daughter loves pancakes.
We’ve struggled with the pancake issue in our home for years because most pancake mixes are very high in sugar and refined carbohydrates, and then you add even more sugar to the meal when you top pancakes with syrup (even if it’s Grade B Organic Maple Syrup)!
And starting your morning out with a huge sugar load is a prescription for a bad day.
Enter the recipe I’m sharing with you today… Grain-Free Superfood Pancakes.
These surprisingly moist grain-free pancakes make a perfect breakfast or brunch meal.
Make a double batch and cool before freezing and use extras as the perfect snack filled with almond butter.
- 4 large pastured eggs, separated
- ¼ teaspoon salt
- 1/3 cup shredded coconut
- 3 tablespoons organic chia seeds
- ½ teaspoon baking powder
- ½ teaspoon pumpkin pie spice mix
- 1 cup canned organic pumpkin (not pumpkin pie mix)
- 1/4 cup canned organic coconut milk
- Coconut or olive oil cooking spray
- 4 teaspoons organic coconut oil
- ¼ cup organic pecans
- ½ teaspoon ground cinnamon
In a large mixing bowl and using an electric mixer at high speed, beat the egg whites and salt until stiff peaks form, about 1 minute. Set aside.
In another large bowl, add shredded coconut, chia seeds, baking powder, and pumpkin pie spice and stir well. Add the egg yolks, pumpkin, coconut milk, along with ¼ cup of the egg whites. Fold until combined. Fold in the remaining egg whites until the mixture is light and fluffy.
Coat a large skillet or pancake griddle with cooking spray and place it over medium heat. Add 1 teaspoon of coconut oil. Using a ¼-cup measure, drop 3 mounds of batter into the skillet, and smooth out with the back of a spoon. Cook 3 to 4 minutes, until edges are slightly browned. Flip and cook 3 to 4 minutes more until firm in the middle. Transfer to a plate and repeat three times with remaining pancake batter and 1 teaspoon of coconut oil each time. Top the pancakes with pecans and cinnamon. Serve immediately.
*Note: I use both cooking spray and oil to make the pancakes much easier to turn since there is no flour in them- this method works extremely well vs just cooking spray or oil alone.
Nutritional Stats Per Serving (3 pancakes):
277 calories, 10 g protein, 12 g carbohydrates, 2 g sugars, 23 g fat (7 g saturated), 196 mg cholesterol, 7 g fiber, 268 mg sodium.