Pecan Flax Paleo Pancakes

Choose a Paleo breakfast without sugar by whipping up these savory Pecan Flax Paleo Pancakes. by Marla Sarris, updated February 3, 2015 Posted on October 11, 2013

Pecan Flax Paleo Pancakes

Marla Sarris is the founder of Paleo Porn, co-author of Pigskin Paleo, Studio Manager & Barre Instructor at The Dailey Method, Personal Trainer & Small Group Fitness Instructor at Legit Fit, as well as the Executive Producer of Minimalism. After tirelessly dedicating six years to teaching Mathematics at one of the top High Schools in the nation, she left her all-consuming career in pursuit of a healthy, sustainable lifestyle. She continues to indulge her passion for teaching through Paleo Porn.

When you’re in the mood for a hearty Paleo breakfast – one that isn’t filled with all sorts of sweeteners, try these Pecan Flax Paleo Pancakes.

Yeah I said it, these babies are not sweet. That means no banana, no vanilla extract, no raw honey and no pure maple syrup – unless you’d like to use those as toppings once they’re made.

During my 21 Day 100% Paleo Challenge where my goal was to reduce my sugar intake I kept seeing pancake recipes on Instagram and Pinterest. I figured a Paleo breakfast of savory pancakes would be a good substitute for that craving.

And what’s funny is I’m not even a huge fan of pancakes. I’ve always thought the typical restaurant version were such a waste of time and even before we went Paleo my typical breakfast restaurant order was either an omelet or lookin’ atcha eggs (sunny-side up or over easy) with bacon.

Pecan Flax Paleo Pancakes

Yield: Makes 6 hearty pancakes

Ingredients

1/2 cup coconut flour
1/4 cup flaxseed meal
1/4 cup tapioca flour
1 teaspoon baking soda
1/4-1/2 cup pecans, chopped (plus more for topping)
4 organic eggs
3/4 cup coffee, cold
1-2 tablespoons butter
cinnamon, optional
pure maple syrup, optional
fresh fruit, optional

Directions

In a medium size mixing bowl combine coconut flour, flaxseed meal, tapioca flour, baking soda and 1/4 cup of chopped pecans.
In a small bowl combine eggs and coffee.
Pour liquid ingredients into dry ingredients and stir to combine well.
Heat a griddle, cast iron skillet or large pan over medium heat and melt butter.
Add pancake batter to skillet and cook for 2-3 minutes per side, or until they've reached your desired consistency. Reduce heat, if needed, to cook through without burning. Repeat until all batter is gone.
Transfer pancakes to a plate. Season with ground cinnamon and serve with additional chopped pecans. If you'd like to add a little sweetness top with some fresh fruit or a drizzle of pure maple syrup.
Enjoy! :)

About the Author Marla Sarris

Marla Sarris is the founder of Paleo Porn, co-author of Pigskin Paleo, Studio Manager & Barre Instructor at The Dailey Method, Personal Trainer & Small Group Fitness Instructor at Legit Fit, as well as the Executive Producer of Minimalism. After tirelessly dedicating six years to teaching Mathematics at one of the top High Schools in the nation, she left her all-consuming career in pursuit of a healthy, sustainable lifestyle. She continues to indulge her passion for teaching through Paleo Porn.