By Laura Binder

When my husband started eating paleo earlier this year, I was supportive but also a little wary. Life without any grains, dairy, or legumes? It sounded extreme.

But I was pleasantly surprised when I saw that paleo  didn’t mean bacon-wrapped slabs of steak (though if you offered, I doubt my husband would turn that down!) It was more about significantly increasing his vegetable and fruit intake and cutting out all processed foods. He got in fantastic shape, had more energy, and he suddenly became really into grocery shopping. Who could argue with that?

Though I’m not ready yet to totally convert to paleo, I was quick to jump on board with paleo baking. Mostly working with almond flour and coconut flour, I’ve been able to make delicious baked goods that are more nutritious and satisfying than their grain-filled counterparts.

Take pancakes. I love pancakes. But eating even whole wheat pancakes for breakfast messes with my blood sugar levels, leaving me shaky, weak, and cranky by 11am.

These pancakes are different – they’re packed with fiber, healthy fat, and protein. When topped with nut butter, they’re incredibly filling. I’m not kidding when I say that they taste better – really! – than regular pancakes.

My sister concocted this recipe in a fit of genius, and after playing with different flours and proportions, we’ve landed on a consistency and texture that’s pretty delightful. Best of all, they’re so easy and quick.

While the strawberries are amazing, feel free to mix it up different toppings and experiment with whatever you have on hand. These are delicious with blueberries, too, and for a decadent treat, I bet chocolate chips would be incredible.

Strawberry Paleo Pancakes

Makes 8 medium sized pancakes

Ingredients:

1 ripe banana, mashed

4 eggs, beaten

1 tsp. vanilla

1/4 cup almond flour
2 tbsp. flaxseed meal

1 tsp. cinnamon

!/2 cup strawberries, chopped

1 tbsp. coconut oil

Directions:

Mix the wet ingredients in a bowl. Add the dry ingredients and mix well.

In a skillet, heat the coconut oil over medium high heat. When the oil is hot, spoon about1/4 cup of batter to form a medium sized pancake. Sprinkle 5-6 pieces of chopped strawberry onto each pancake.

Wait 1-3 minutes and then flip to cook on the other side.

Serve with almond butter, maple syrup, or simply enjoy alone!

Laura Binder is a copywriter living in Brooklyn. In addition to spending time with her toddler and husband, she enjoys bootcamp classes and traveling to far-flung destinations. She’s a 2013 graduate of the Institute for Integrative Nutrition.

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