George Bryant, the creator of and the New York Times best-selling author of The Paleo Kitchen, is guest posting here.

When I was younger, pancakes were my go-to comfort meal. However, as I got older, they started to support my bulimia. I came to the realisation that it was powerful to restore certain old comforts and eat them in a healthy space related to food after beating my 12-year battle with bulimia.

I jumped right into making the ideal Paleo pancake after realising that it should taste, look, and cook similarly to regular pancakes, and we succeeded admirably. My favourite recipe was this one, which I tested several times to make sure it worked perfectly. To be honest, it was always flawless, but I wished there were more occasions to take new pictures of it and, of course, consume it.

I want to acquire a frame for the picture I took of these pancakes since it is truly my best ever.

The best manner to eat these pancakes has been the subject of numerous emails and comments since The Paleo Kitchen has gained popularity. Chocolate chips are the most popular choice among the masses, followed closely by strawberries, almond butter, and utilising them to create ice cream sandwiches.

It’s your turn now to create these pancakes, so feel free to experiment with different flavours. Here’s the recipe to save your taste buds the agony:

Five pancakes are served.

Five minutes for preparation

15 minutes is the cooking time.


Three big eggs

Add 3 tablespoons to 1/2 cup (120 ml) of almond or full-fat coconut milk.

One tsp of organic honey

half a spoonful of recently extracted lemon juice

One tsp vanilla essence

60 grammes, or ½ cup, of coconut flour

65 grammes, or ½ cup, tapioca flour

One-half tsp baking powder

One-half tsp baking soda

A pinch of sea salt, finely ground

Coconut oil, to coat the frying pan

fifty-two grammes (1/2 cup) fresh blueberries

Coconut Butter, to be served

For garnish, use maple syrup (optional).


Whisk the eggs in a large bowl. Whisk the almond milk, honey, lemon juice, and vanilla into the eggs until thoroughly combined. Stir the tapioca and coconut flours together in a separate bowl. Slowly whisk in 1/4 cup (60 grammes) of the dry ingredients at a time. Add the baking soda, baking powder, and salt after that.

Put a big skillet over medium heat after greasing it. When the skillet is heated, add 3-inch (7.5-cm) pancakes to it with a ladle. When the top of a pancake starts to get holes in it, sprinkle a little amount of blueberries on top and turn the pancake over. Cook for 3 to 4 minutes on each side of the pancake. Proceed with the remaining batter.

Put some coconut butter over top and savour!


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