As my long-time readers know by now, I stick to a diet of grass-fed/pastured meats (it’s important not to support factory farming), wild fish, organic veggies and fruits, and some dessert when I feel like it (70%+ dark chocolate or paleo cookies anyone?). Even though there are no grains or dairy present, you can clearly see this is a delicious and satisfying way to eat. It is also what I recommend to readers and clients with skin issues like acne and eczema. The beauty about eating this way (which I have championed since the inception of this site in ’09), is that the skin responds so quickly and so well to it. It’s a beautifying diet without even trying.
Blueberry Coconut Pancakes with Peppered Eggs
This is an “Epic Beauty Guide Approved” beauty meal breakfast that will contribute to clear, glowing skin. It is gluten-free, grain-free, dairy-free, and has plenty of healthy fat, fiber, and protein – exactly what you need to for your first meal of the day. Unlike oatmeal or sugary cereal, this will keep you full for hours (for me, it lasts 4 hours, which is a miracle).
P.S. A note about fat. Everything you have been taught about fat by the mainstream media is wrong (especially if you are an American). Fat is good for you. Fat does not make you fat (unless you’re eating a ton of nuts/seeds every day). AND – gasp! – it is best to cook and fry in animal fats like beef tallow, bacon fat/grease, duck fat, etc. or coconut oil. They are extremely stable at higher temperatures and do not cause free radical damage like veggie oils do if cooked at the same higher temps. If you use a veggie oil for anything, stick to olive oil, and use a lower heat setting.
For the pancakes
(makes 5–8 pancakes depending on how big you make them – I recommend making them smaller so they are easier to work with)
- 4 pastured or Omega 3 eggs
- 1 Tbsp. grade B maple syrup
- 1 Tbsp. full-fat coconut milk (from the can — the only ingredients should be coconut, water, and maybe guar gum, nothing else)
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. baking soda
- 1/4 cup coconut flour (sifted)
- 1/4 cup blueberries (organic is strongly preferred)
- Coconut oil for cooking
What you’re going to do
- Crack the eggs into a medium mixing bowl and, using a whisk or hand mixer, beat them for about a minute.
- Add the other wet ingredients (maple syrup, coconut milk) to the eggs. Mix well.
- Add the cinnamon, nutmeg, and baking soda to the bowl of wet ingredients. Mix well.
- Using a flour sifter, add the coconut flour into the same bowl as everything else. Sifting it will make the pancakes lighter and fluffier, and get out any clumps.
- Use your whisk or hand mixer and make sure everything is totally blended and there are no clumps.
- Now leave the bowl alone and let it sit for about 5 minutes. In the meantime, heat your coconut oil in a pan on medium/medium-high heat.
- After 5 minutes, scoop about 1/4 cup (or a little less) of the batter onto the pan. Sprinkle the blueberries onto each pancake. Cook each pancake 2–3 minutes each side (do not rush this, otherwise you won’t be able to flip them). Flip and cook the other side.
- Set the pancakes aside to cool a bit and move onto the eggs.
For the eggs
- 2 pastured or Omega 3 eggs
- Sea salt
What you’re going to do
- Heat up some coconut oil in the empty pancake pan. Either way, keep the heat medium/medium high.
- Crack the two eggs into the pan, and give enough space between the two so they don’t run together. Sprinkle a little sea salt to taste on each one. Use your pepper grinder to pepper the eggs to taste.
- Let them cook untouched for about a minute or two, or until you see the white solidify. Flip it over carefully (try not the break the yolk). Cook on that side just briefly, maybe 30–60 seconds.
- Serve atop two coconut pancakes. Definitely start out with just two pancakes and 2 eggs, as it’s very filling.