Paleo Breakfast Cake
Breakfast is the meal I care about the most. Why? Because my kids almost always eat a good breakfast… lunch is iffy…. and dinner is a challenge. So, I am always trying to come up with new and creative ways to make breakfast fun, delicious, and most of all healthy!
I’ve seen a million recipes out there for “mug cakes” and finally decided that I would give them a go as a healthy paleo breakfast cake. Took some experimentation (and I still haven’t mastered them without the use of a microwave!), but this recipe was a big hit! It seriously could not be any easier either.
Paleo Breakfast Cake
Equipment
Ingredients
- 1 can coconut milk
- ¾ cup coconut flour
- 4 eggs
- 1 banana
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp cinnamon
Instructions
- 1. Put all ingredients into a high powered blender and blend until smooth.
- 2. Pour into greased ramekins.
- 3. Nuke in the microwave for 2 minutes per ramekin, or 8-10 minutes for the whole batch at once*.
- 4. Invert on a plate and top with your favorite toppings. We love homemade whipped cream, berry sauce, maple syrup, or sliced peaches
- 5. You can store them for up to three days in a sealed bag in the fridge to heat up for another morning too!
Notes
P.S. If you want to find the best gluten-free items online (best prices around, believe me, I have checked!) with free shipping, I highly recommend Thrive Market, they even have a special Gluten-Free section. CLICK HERE to check them out!
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.