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.
Shared at Fat Tuesday, Allergy-Free Wednesday, Gluten-Free Wednesday, Lou Lou Girls Fabulous Party
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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.
Hi,
Can I sub cassava flour for tigernut in this recipe? Thanks in advance 🙂
Haven’t tried that so I’m really not sure, sorry. Let me know if you try it though 🙂
I am going to have to make this next week. Do you think I could sub Otto’s flour for the tapioca?? I feel like it would be more nutrient dense that way, but it might just not work. Would love your thoughts 🙂 Looks amazing!
Hope you like it! You know, I’m not sure if you could sub Otto’s cassava flour. It’s a pretty adaptable flour; let me know if you it try it 🙂
This looks so incredible! I’m always so amazed by your talent. Pinned and tweeted. Please join us on Monday at 7 pm and party with us! It is so super fun to see what you have been working on! Lou Lou Girls
I am thinking of trying to mill my flour from the tiger nuts…worth a shot to try this delectable creation!
Pancake bread?! I’m there! and good for you being a chemist and coming up with these recipes for the rest of us who are baking challenged – especially paleo baking challenged! Also, thank you for making these nut-free! I haven’t tried out tigernut flour yet, but I’ve been meaning to and this recipe is definitely pushing me in that direction!
Cheers to spring and berries 🙂
Aww thanks Dana, and thanks for stopping by! Happy spring!
Hi Heather,
This looks delicious. Thanks for sharing. Pinned.
Looks great! Did you use frozen berries in your recipe? It has been my experience that if you use fresh berries and fold them into the batter gently, they will not explode and ‘bleed’. The ‘berry bleeding’ occurs when the ice crystals damage the fruit while being frozen.
I did use frozen because they were all I had. I minimized the bleeding by folding them in frozen, but they still turned things a bit blue. Fresh berries are definitely prettier 🙂
All those berries look absolutely delicious!
Thanks Julia!