a simple fall breakfast: 2-ingredient paleo pancakes
happy Friday! I thought I'd share my Tuesday breakfast / thoughts, because it's honestly perfect for any fall breakfast (or snack, or dinner...)
when you wake up on a Tuesday morning thinking 1) it's Friday and 2) realizing it's 34 degrees outside, you kind of just want some comfort food for breakfast.
kind of depressing, since oatmeal is like a big hug and takes less than 5 minutes to make. I was left with the thought of "what the F do I eat for breakfast??"
being horrendously unprepared for a Paleo lifestyle, I didn't have almond or coconut flour AKA some of the only flours you can use. I settled on "2 ingredient" butternut squash pancakes and hoped that making this wouldn't make me late for work.
I've made 2 ingredient banana pancakes in the past, and while they were good, I wouldn't call them pancakes per se. they're more like warm bananas (but at least they didn't taste like eggs).
these turned out way better, but still aren't very "pancake-y." they are, however, a great light breakfast and would be perfect pre-workout.
2-ingredient sweet potato paleo pancakes
serves 2 | time: 15 minutes | breakfast | paleo, gluten free, dairy free, vegetarian
adapted from Wellness Mama
- 1/2 cup butternut squash puree
- 1 egg (use 2 for a fluffier pancake but be careful of this tasting like a scrambled egg)
- coconut oil for pan
optional add-ins (strongly recommend):
- vanilla extract
- pumpkin spice
other add ins:
- coconut flakes
- measure out the squash puree and put into a bowl.
- add egg(s) and whip until it achieves a smooth consistency. it may help to add banana or honey for sweetness; I strongly recommend adding vanilla extract and some spices for an added kick.
- in a pan, heat up 1/2 tsp of coconut oil. when it's all melted, pour the pancake mixture into the pan. If adding in mix-ins like raisins, add now. flip when ready.
- top with whatever you please & enjoy!