If there’s one thing I never get sick of as a food blogger it’s getting cookbooks to review. Today I am sharing this recipe for Paleo Silver Dollar Chocolate Chip Pancakes from the new book The Paleo Kids Cookbook by Jennifer Robbins. You have heard me rave about Jennifer’s talent before, as I have reviewed her other cookbooks in the past (you can see those posts here). Let’s just say she’s one amazing mamma! Not only is she raising 3 beautiful children but publishing amazing cookbooks to help your whole family eat better, and she just recently launched a paleo bread company. I’m exhausted just thinking about it all!
The Paleo Kids Cookbook is meant to help make allergy-free cooking fun and tasty for the whole family. The book includes 100 paleo recipes that are guaranteed to appeal to even the pickiest of eaters. Jennifer promises that “in this book you will find ZERO grain, gluten, dairy, or refined sugar. The majority of the recipes are also nut-and egg-free so that allergic children can indulge too.” Her goal is to bridge the gap between what kids love and what we’d actually love to feed them.
Jennifer’s entire goal with this cookbook is to make the transition from the traditional North American diet (basically the most unhealthy diet in the world) to a grain-free, whole food based way of eating, an easy (and delicious) one. And in my opinion, she has totally achieved this goal. The book is filled with recipes that would appeal to not only kids, but people of all ages. Some of which are extremely easy to make, and others that require a few more steps. Basically there is something in here for everyone!
The book is broken down into 11 chapters to help you eat better in all aspects of your life:
- Good morning, sunshine
- Main squeeze
- Healing foods
- Snack attack
- Superhero smoothies
- Breads ‘n’ such
- Sips ‘n’ dips
- Lunch bunch
- Cave baby’s first foods
And besides the recipes, a few of my favourite features of the book include:
- The Tips For Transitioning section: This section of the book includes 11 tips to help make the transition from the standard North American diet to a grain free one that much easier. Because we all know this can be an extremely challenging thing to do. Especially when kids are involved.
- The For Little Hands tips: With every recipe Jennifer has included a tip to get your kids involved in making that particular recipe. They are such great ideas to get your kids involved in the kitchen!
- Every recipe is labelled with it’s dietary restrictions, including whether they are grain free, gluten free, dairy free, nut free, soy free or egg free. Basically, whatever food allergy or intolerance you have, you will be able to find something to eat in this book.
- Glazed Grain Free Meatloaf and Crispy Onion Topping
- Crispy Sweet Potato Fish Sticks
- French Toast Sticks
- Meat Pockets
- Pizza Pockets
- Animal Crackers
- Liver Lovin’ Turkey Burger Sliders
- Dairy Free Coconut Yogurt
- Graham Crackers
- “Cheese” Crackers
- Soft Pretzels
- Sweet Potato Bacon Tots
- Everyday Crackers
- Weeknight Paleo Tortillas
- Tortilla Chips
- Dairy Free Butter
- “Peanut” Butter Chocolate Chip Cookies
- Double Chocolate Layer Cake
- Brown Sugar Cinnamon Toasted Pastry
If you are looking to add another cookbook to your collection I have no doubt that your family will like this one. And yes, even those picky kids of yours! You can find the book on Amazon and in other major book retailers.
Paleo Silver Dollar Chocolate Chip Pancakes
(Gluten Free, Grain Free, Dairy Free, Nut Free)
- 2 eggs
- 1/4 cup coconut flour
- 1/4 cup tapioca starch
- 1/3 cup coconut milk or flax milk or other dairy-free milk
- 1/2 tsp baking soda
- 1 tbsp coconut oil, melted
- 1 tbsp 100% maple syrup
- 1 pinch sea salt
- 1/2 cup soy- and dairy-free chocolate chips I use the Enjoy Life Brand
- Extra coconut oil, ghee or preferred fat for cooking
Preheat a griddle or large skillet (I have this griddle) over medium/high heat with about a tablespoon (15 g) of oil
Combine all of the pancake ingredients in a bowl (except for the chocolate chips), and stir, whisk or blend with a stick blender until the batter is smooth. Add in the chocolate chips and stir once more to combine
Spoon the pancake batter into the hot skillet, spacing the pancakes at least 2 inches (5 cm) apart
Cook the pancakes until they begin to bubble, about 2 to 3 minutes and then flip them to the alternate side for another few minutes. Remove the cooked pancakes from the skillet or griddle and serve them with coconut whipped cream and a few extra chocolate chips if desired
FOR LITTLE HANDS: Allow your child to help mix the pancake ingredients in a bowl. Older children may also help flip the pancakes on the griddle while supervised.
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