Epic Beauty Meal: Blueberry Coconut Pancakes with Peppered Eggs

Epic Beauty Meal: Blueberry Coconut Pancakes with Peppered Eggs

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.

Epic Beauty Meal: Blueberry Coconut Pancakes with Peppered Eggs


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
 Sub­sti­tu­tion Options: Carageenan-free (prefer­ably home­made) almond milk instead of coconut milk. Liq­uid ste­via extract instead of maple syrup. Rasp­ber­ries or dairy-free choco­late chips instead of blue­ber­ries. 

What you’re going to do

  1. Crack the eggs into a medi­um mix­ing bowl and, using a whisk or hand mix­er, beat them for about a min­ute.
  2. Add the oth­er wet ingre­di­ents (maple syrup, coconut milk) to the eggs. Mix well.
  3. Add the cin­na­mon, nut­meg, and bak­ing soda to the bowl of wet ingre­di­ents. Mix well.
  4. 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.
  5. Use your whisk or hand mix­er and make sure every­thing is total­ly blend­ed and there are no clumps.
  6. 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.
  7. 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.
  8. Set the pan­cakes aside to cool a bit and move onto the eggs.

For the eggs

  • 2 pas­tured or Omega 3 eggs
  • Sea salt
  • Pep­per­corns

What you’re going to do

  1. Heat up some coconut oil in the emp­ty pan­cake pan. Either way, keep the heat medium/medium high.
  2. 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.
  3. 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.
  4. Serve atop two coconut pan­cakes. Def­i­nite­ly start out with just two pan­cakes and 2 eggs, as it’s very fill­ing.

Nom away!
~Steph  x

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