Paleo Apple Cinnamon Pancakes


paleo pancakes

paleo pancakes

The craving monster. 

Sorry Santa. I’ve been naughty. While developing breakfast recipes for Blooming Beets Kitchen paleo restaurant in Boulder, I’ve been eating sugary paleo substitutes such as maple/agave syrup and coconut sugar. How much? More than the ideal (which is zero).

The good news is that I’m keeping it under control. That’s a really big one for me.

It used to be, a plate of brownies in the fridge, or chocolate sweets in the cupboard, would be like a ghost haunting the house. The cupboard doors would fly open, the fridge would spit out its goodies, the candy would jump out of its hiding place in the closet, and I was possessed to eat all the sweets just to make the evil presence go away. Sometimes it took 25 mindless trips to the fridge until the sugar spirits would finally stop stalking me. I simply wasn’t able to exist in the same room with anything sweet. Maybe not even on the same block. I may have told you the story of walking every single day to the corner grocery store to get my dose of chocolate covered almonds. The thought of chocolate existing nearby would eat me alive if I didn’t eat it first.

For someone who prides herself on endless will power, I was feeling pretty damn pathetic.

And then I learned the uplifting truth.

It wasn’t me, it was them.

That’s right. It’s not cool to blame  your circumstances, except when it comes to nutrient deficiencies. It’s them – the nutrients missing in your, and my, body. Even with the best diet, you can still be deficient in nutrients.

Why? There’s an entire book written on the topic called Eating on the Wild Side by Jo Robinson. Long story short: our fruits compared to the wild stuff our ancestors used to eat aren’t so full of nutrients any more. By refining and making everything sweeter, we messed them up. We don’t eat wild game anymore either. We rarely eat the wildly nutritious organ meats.

Turns out I (along with most of this nation) was deficient in Magnesium and Serotonin,  and it was no surprise that I was helpless in my battle against chocolate craving.

(For more information, check out this article by Chris Kresser on supplementing wisely, and read Julia Ross’s book, The Mood Cure, on Serotonin and Tryptophan deficiency)

So I fixed it. I started eating a lot more beets high in Tryptophan, popped a 5-HTP supplement here and there, and I began regularly taking Magnesium Citrate supplements. Guess what? It works.

Is it placebo? Maybe, but I don’t think so. When it comes to chocolate, there’s no way to trick my brain.

Fancy paleo apple cinnamon pancakes 

I had given up on pancakes a while ago. At least on the fried, non-baked variety. I started making them in the oven so they would hold together better,  but oven baked pancakes just aren’t the real deal. I recently began experimenting again and found a version that is even better than the real deal, and is a lot easier to make than the oven-baked kind too. Although this recipe does have some sugar, it is absorbed into the bloodstream at a much lower rate than the more refined kinds.

Pancake batter:

4 eggs

1 tsp coconut flour

1 tsp tapioca flour

1/2 tsp cinnamon

2 tsp coconut sugar

1 banana

1/4 cup apple sauce

1/3 tsp baking soda

Coconut oil


1 tbs butter

2 tbs coconut sugar

2 tbs almond flour

Apple Dressing:

2 apples

1 1/2 tsp coconut sugar

1/4 tsp cinnamon

Coconut oil



1. In a food processor, mix all pancake batter ingredients except coconut oil.

2. Pour batter on a skillet preheated with coconut oil on low-medium, and cook on each side for 5 minutes. Repeat with remaining batter. Do small cakes for the first batch, they are easier to flip.

3. Slide your apples, sprinkle with coconut sugar and cinnamon,  and cook on medium heat with coconut oil in a skillet until soft (10—15 minutes).

4. Prepare crumbles: mix the ingredients in a food processor for a few seconds.

5. Put it all together: lay pancakes on a plate, with apple dressing on top, and sprinkle with crumbles.

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