Paleo Hot “Cereal”

Hot cereal on a cold, rainy morning. There’s nothing better. It’s just downright comforting to dip one’s spoon into a bowl of steaming, creamy goodness, savor every drop as it glides down one’s throat, and feel the warmth spread to your tummy. Ahhh.

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One problem. We are currently avoiding grains to give our digestive systems a little rest. Sooooo, that means no oatmeal. No cream of wheat. No 9-grain cereal. No steel cut oats in the crockpot overnight.

Oh sure, there are lots of great breakfasts to be made with no grains! We eat eggs and bacon aplenty, pancakes, muffins, hash browns, scrambles, sausage, granola, and more! But there are times when hot cereal is what our little souls desire.

To remedy this situation, I got creative the other morning and threw together a little concoction, and it was such a hit, I thought I’d share it with you! It’s hot, creamy, looks like cream of wheat, satisfies the I-want-something-hot-and-fast-this-morning, and–bonus!–it’s chock full of protein and good fats.

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So here it is: Grain-free, dairy-free, sugar-free hot cereal!

3 cups coconut milk
2 cups unsweetened shredded coconut
1 cup almond flour (or meal)
2 Tbsp ground flax seeds
Maple syrup or honey to taste
Optional: cinnamon, blueberries, raisins, etc.

Stir everything together in a pan and heat to your desired temperature. The coconut will expand very slightly, but you don’t have to wait for it to cook if you’re in a hurry. Top with your favorite hot cereal embellishments and enjoy!

Grain-Free Pancakes

Three ingredients, a bowl, and a fork.

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That’s all it takes to mix up a batch of these scrumptious pancakes! Toss the batter on a griddle, and breakfast is ready before you know it! AND, bonus! They’re almost all protein, so there’s no gut bomb/carb crash an hour after breakfast. AND if your kids decide they want only pancakes, you’ll just pile them high and not be concerned they won’t get enough protein.

Just in time for the weekend, here’s the recipe I use for our Grain-Free Pancakes! (This amount will satisfy our family of five eaters, and can be multiplied or divided to meet your needs.)

Grain-Free Pancakes
3 ripe bananas, mashed
8 eggs
1 cup nut butter of your choice (today I used almond butter, though I often use organic peanut butter.)

Mash the bananas with a fork. Add eggs and stir thoroughly. Mix in the nut butter. You can use a whisk or a hand mixer if you prefer, though a fork generally works fine.

Spoon onto a hot griddle (350* F). Flip when bubbles form and the edges look slightly shiny and dry. Cook the second side for approximately one minute.

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Slather with butter and syrup or some fresh berry compote and enjoy your creation!

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Any leftovers can easily be refrigerated and reheated! I’ve even been known to make a bunch of these pancakes ahead of time and pass them out as car snacks on a road trip. 😉

May your weekend be blessed!