Paleo Tigernut Chocolate Pancakes with Blueberry Lemon sauce !
I’ve never met a person who doesn’t like breakfast.
As a matter of fact, it’s probably the major reason that motivates me (besides having to go to work) to wake up every single morning.
During weekends, I love having Sunday brunch with friends and family or taking time trying out breakfast recipes like the one we are making today.
During workweeks, I love reaping the benefits of having pre-made Paleo breakfasts that I can grab and take with me without worry.
I have to warn you that I’m not perfect.
Just because I follow a Paleo diet doesn’t mean than I am able to follow the rules 100% of the time.
And that’s the reason I especially appreciate breakfast recipes that are either easy and quick to put together or that can be made ahead of time.
I adopted this recipe from the Wheatless Kitchen. I omitted the sugar in the pancake mix and used a teaspoon of maple syrup in the blueberry sauce to give it a tiny bit of sweet touch.
I store the extras in the freezer and when I’m ready, just pop them in a toaster oven and enjoy with the pre-made blueberry lemon sauce. :))
What are your workweek breakfast strategies ?
If you try this recipe, please tag me on Instagram and hashtag #umamipaleo so I can see your creations !
This is a recipe adopted from The Weatless Kitchen.
- 3/4 cup Tigernut flour
- 1/2 cup almond flour
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 2 tsp vanilla extract
- 2 large eggs
- 2/3 cup unsweetened coconut milk
- Coconut oil for the skillet/pan
- 2 cups blueberry
- 2 tsp lemon zest
- 1 tsp organic maple syrup
Mix the wet and dry ingredients well until there are no lumps.
Heat a skillet over medium heat with 1 tsp coconut oil.
Pour about ¼ cup of batter into the skillet and smooth out the surface gently.
Cook first side about 2-3 minutes then flip and let it cook for another 2 minutes.
Continue with the rest of batter and set pancakes aside to cool on a cooling rack.
Heat blueberries, lemon zest in a small sauce pan over medium heat.
Mix in 1 tsp of maple syrup and let it cook for about 10-15 minutes, stirring occasionally.
Once the sauce thickens, remove from the stove and set aside to cool