Have you ever been caught in a breakfast slump? Dreaming up doable, yummy and exciting breakfast ideas day after day can certainly be very difficult. Don't get me wrong- eggs are delicious, but with that same shake of salt and measly grind of pepper- well, things can just get boring. This easy coconut flour pancake recipe offers a colorful and tasty update for your morning meal that is packed with energy-boosting phytonutrients, minerals, proteins and healthy fats.
If you ever leave the house unsatisfied in the morning, you know that breakfast envy can become a serious problem. It's hard to miss the colorful signs plastered to the windows of roadside restaurants: breakfast burritos squiggled perfectly with orange sauces or glam close-ups of heart-shaped donuts smattered with sprinkles. At every corner there seems to be a franchise coffee shop beckoning with a glass case of elaborate pastries or an all-new drive-thru that just happens to be located on your way to work.
Such fancy options can seem far more exciting, satisfying, tasty and exotic than the hardboiled egg or handful of nuts you gnawed on when you rolled out of bed. It's easy to become jealous when you see easily-ordered muffins, waffles or sausage sandwiches in the hands of coworkers walking through the door. You start to believe that your homemade breakfasts are deficient, boring, or not good enough. Sure, we have all heard that breakfast is "the most important meal of the day," but what is the real motive of all of this breakfast competition?
As you may have guessed, the reason behind the increasing popularity of fast food breakfasts is not that industry giants have suddenly taken a heart-felt interest in creating healthy and convenient morning meals for Americans. According to a recent article in Time Magazine, lunch and dinner sales at fast food establishment have been flat for years, while breakfast sales have climbed steadily—up 4.8% annually from 2007 to 2012. The numbers say it all: while the typical burger joint seems to have reached saturation in terms of sales and restaurant numbers, breakfast menus present a dazzling new option for fast food expansion today. Add to this a drizzle of addictive syrupy sweeteners and the fact that our busy, no-time, hectic morning schedules often make a.m. cooking difficult, and you have the perfect scenario for food sales gold.1
So, the moral of the story: don't believe that elaborate-sounding, pre-made restaurant breakfasts are better than yours. Although tempting on mornings when your tummy is grumbling, try not to fall for all the hype and marketing around store-bought breakfasts. There is nothing healthy or satisfying about a bunch of chemicals, rancid oils, cheap soy products and dyes shoved into a paper bag. Instead, look to find delicious, nutrient dense, real-food based recipes that can be made quickly (and with love, of course) at home. This nifty savory pancake recipe might be one option for revamping your morning meal.
Coconut Flour Veggie Pancakes
1 tablespoon coconut flour
pinch himalayan salt and pepper
1/2 small onion
3 cloves garlic
1 cup raw vegetables
Pick out some vegetables to include in your pancakes. Whatever leftover greens and other scraps you have lingering in the fridge will do just fine- kale, broccoli ends, asparagus, spinach, zucchini, mushrooms etc.
Add custom vegetable medley along with onion and peeled garlic cloves into food processor. Pulse until chopped finely.
In a medium-sized bowl whisk together eggs with tablespoon coconut flour until free from clumps.
Add 1 cup of veggie mixture to eggs. Sprinkle in salt and pepper, stirring all to form batter.
Heat 1 tablespoon grass-fed ghee, coconut oil or a combination of your favorite fats, in skillet on medium-high. Drop batter into small rounds (about 3 inches across) and cook for 2-3 minutes per side, or until they are lightly browned and easy to flip. Serve alone, topped with ghee or with favorite sides (pictured with bacon here- I couldn't help myself!)