I feel like doing a major happy dance right now. Why? Because every time my mother goes grocery shopping, she gets fresh berries! In my mind, that means spring is here!
I love cooking with berries. It’s so fun; how else can you add big sweet blue blotches to a loaf of paleo pancake bread? Delicious.
This bread was inspired by a Google search. I stumbled upon this recipe for a “pancake bread” and I was like, I have to make that paleo!
What makes a loaf of bread a “pancake loaf”? Well, it’s mostly the texture. I formulated this recipe to have a pancake-y texture, rather than a bread-y texture (I’m a chemist :P). The resulting paleo pancake bread is a soft, moist loaf studded with blueberries that is perfect served with butter and a drizzle of maple syrup!
Let the spring brunches begin!
Tigernut flour can be found here.
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- eggs - 3
- egg whites - 2
- butter or coconut oil - 1/2 cup, melted
- canned full-fat coconut milk - 1/3 cup
- coconut palm sugar - 1/4 cup
- unsweetened applesauce - 1/2 cup
- tigernut flour - 1-1/2 cups
- tapioca starch - 1 cup
- blueberries - 1 cup, fresh or frozen (unthawed)
- baking soda - 1/2 teaspoon
- Preheat oven to 375 degrees Fahrenheit and grease a loaf pan with some coconut oil.
- In a large mixing bowl, whisk together the eggs, butter, coconut milk, coconut sugar, and applesauce.
- Stir in the tigernut flour and tapioca starch.
- Fold in the baking soda and blueberries.
- Scoop into the prepared loaf pan.
- Bake for 65-70 minutes, or until it passes the toothpick test.
- Cool, slice, and serve.