Kid Friendly Breakfast Alternatives

I have to say a huge thank you to The PaleoMom where I was able to get some amazing recipes. She has put a lot of work into her new book and her website is full of great, free recipes that can be adapted to be more “bulletproof.”

Some of the ones that I love to come back to are Plantain Pancakes and French Toast Bread. I will repost them below, but all credit goes to this awesome mama! The one recipe I cannot wait to try is the crepes…I make my crepes at the moment with potato starch but I know that isn’t great for you (unless you are consuming it raw as a resistant starch for probiotic gut purposes). My problem is finding green plantains…odd I know but when ever I go grocery shopping the plantains have almost always started to turn. BOO! Yum for caramelizing desserts but not for starchy breakfasts or refeed days.

My comments on the recipes are in italic bold…

Plaintain Pancakes

  • 2 large green plantains (about 2 cups pureed)
  • 4 eggs (instead I use 6 egg whites)
  • 2 tsp vanilla
  • 3 Tbsp extra virgin coconut oil
  • 1/8 tsp salt (a generous pinch)
  • ½ tsp baking soda
  • Extra coconut oil for frying …( I also use grass fed butter)
  1. Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your blender or food processor.
  2. Add the rest of the ingredients to the blender or food processor and process until it forms a smooth batter (about 1-2 minutes).
  3. Heat 1 Tbsp of coconut oil in a fry pan over medium-high heat.  Pour batter into the frying pan until your pancake is the desired size. (I use medium heat and cook longer)
  4. Let cook 4-5 minutes on the first side, until the top looks fairly dry with little bubbles in it (just like regular pancakes!).
  5. Flip!  And cook on the second side for 1½-2minutes.
  6. Repeat with remaining batter, adding a little more coconut oil to your pan as needed.

French Toast Bread

  • 8 eggs, separated
  • ¼ cup Maple Syrup
  • 1 ½ Tbsp Ground Cinnamon
  • 1/3 cup full-fat Coconut Milk
  • 1/3 cup Arrowroot Flour
  • 1/3 cup Coconut Flour, sifted

1.    Preheat oven to 350F.  Line a 9”x13” baking dish with wax paper.  If helps to grease the wax paper with palm shortening, but isn’t completely necessary (I usually don’t bother). … (I do not use wax paper…instead I use parchment on the bottom and coconut oil rubbed along the sides of my corningware dish)
2.    Using a standing mixer, beat the egg whites until stiff peaks form (you can also do this with a hand mixer or even by hand if you prefer).
3.    In a small bowl, combine egg yolks, maple syrup, cinnamon, coconut milk, and arrowroot powder. (I omit the egg yolks so I don’t oxidize the fats…put them in your smoothie or something!)
4.    Gently pour the yolk mixture onto the egg whites.  Add about half of the sifted coconut flour.  Gently fold the mixtures together.  As they start to combine, add the rest of the sifted coconut flour.  Fold until fully combined.
5.    Pour batter into prepared baking dish and spread out evenly.  Dust with extra cinnamon, if desired.  Bake for 18 minutes, until golden brown and spongy to the touch.
6.    Very shortly after removing from the oven, lift the flat-bread out of the pan (using the sides of the wax paper, or just flip the whole thing over onto a cutting board).  Carefully peel the wax paper off the bottom.  Slice into squares and enjoy warm or refrigerate for later.

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