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Andalusian recipes, travel, and design

Tag: Breakfast

Easy-Peasy Banana Pancakes, Paleo

I wasn’t going to create a post for this, but as it may help others make a simple, nutritious and delicious breakfast, here goes…

The basis for any banana pancake that I make is simply 1 ripe banana, mashed plus 2 beaten eggs. Some recipes call for 1 egg instead, and although I’ve tried it that way, it can tend to fall apart or become more of a scramble (which can also be nice by the way).


For more firmness and less of an egg flavour, I add whatever I have on hand, such as a nut flour, flaxmeal, and/or coconut flour. I never really measure, but use approximately a tablespoon of each. When adding all three, for example, the amount of coconut flour can be reduced to a couple of teaspoons.

Play around with it and make your own creations! It’s not only fun, but a very healthy way to enjoy breakfast for the adults and kiddies alike. No sweetener is required; in fact, I oftentimes, just sprinkle cinnamon over top and nothing else. The banana, if ripe enough, will provide all the sweetness you need (for most people). 😉

Easy-Peasy Banana Pancakes, Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4
Makes 4 medium pancakes.
  • 2 eggs, beaten
  • 1 ripe banana, mashed
  • coconut oil or fat of preference to frying
  • Additions:
  • 1 heaping tablespoon nut flour (almond, chestnut, cashew, macadamia, etc)
  • 1 heaping tablespoon flaxmeal or ground flax seeds
  • 1 heaping tablespoon ground sunflower seeds (these can turn green if you use baking soda with them, so it makes a fun St. Patrick’s treat!)
  • 1/4 teaspoon baking soda (totally optional)
  • 2 teaspoons coconut flour (or more if using alone)
  • lemon/orange zest
  • additional fruit, such as berries, diced mango
  • Toppings:
  • Fruit, honey, maple syrup, cinnamon
  1. Preheat a skillet over medium heat.
  2. Thoroughly mash the banana in a bowl or dish.
  3. Beat the eggs and add to the banana.
  4. Mix well.
  5. Add the nut flour(s), flax and/or coconut flour and any additions you want to incorporate. Just make sure you still have a relatively liquid “dough”.
  6. Grease the bottom of the skillet with coconut oil, butter or fat of preference.
  7. Pour the pancake mixture in spoonfuls onto the pan (make the size you desire, of course).
  8. It takes about 1-1/2 minutes to cook per side.

Mexican Chilaquiles with Paleo Tortillas

Ever since I first heard of this dish, whilst watching a number of Mexican soap operas on Univision (yes, I’m actually admitting to this!), I wanted to try it. I eventually did on my first of many trips to Mexico. And it was even more delicious than I had imagined.


The Mexican culture, albeit not the cuisine, is very similar to the Spanish one. We share a language, of course, but also a lot of customs, historical phrases and similarities that unite us more than may seem possible at first glance. And although our cuisines are not alike, we do share a lot of ingredients, as does most of the civilised world, thanks to the Spaniards who brought them back to the Old World. One of these ingredients is the “jitomate” or tomato, and it’s the base for the chilaquiles sauce.


You can make the sauce with either red or green “jitomates”. In this case, I made it with red tomatoes and paprika and chili peppers, another ingredient originating in the Americas.


This dish should be spicy, however, as I do not tolerate spicy foods very well, please adjust this to your liking.


And to make this dish Paleo-friendly, I made it with Paleo Tortillas/Crepes, which are delicious, easy to make and great to  have on hand to use in Mexican dishes, as a crepe or even in the German Pancake soup, something I’ll be trying next with the extra tortillas/crepes that I have in the freezer!


Mexican Chilaquiles with Paleo Tortillas
Cuisine: Mexican
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4
Serves 4.
  • 12 red or green tomatoes, cut in half
  • 2 paprika peppers, rinsed and remove the stem and seeds
  • 2 garlic cloves
  • 2 small guindillas, or dried chili peppers
  • filtered water, if necessary
  • olive oil
  • 2 Mexican tortillas, cut into triangular pieces
  • 4 eggs
  • 1 medium onion, finely chopped
  • 1-1 1/2 cups of chopped cilantro, plus some extra for garnishing
  • lime juice
  • White Mexican cheese or goat’s cheese
  • 1 medium, ripe avocado, diced
  1. Preheat oven to 200C (approx. 390F).
  2. Place the tomatoes (cut side down) and the paprika peppers in an oven proof dish.
  3. Roast on the upper tray for about 40 minutes, turning over the peppers, about half way through.
  4. (If your dish is not large enough, like mine is not, you’ll have to do this in two times.)
  5. Remove from oven and allow to cool completely.
  6. Peel the tomatoes and peppers and place the pulp into the electric blender or food processor.
  7. Add the garlic cloves, cilantro and the guindillas/chili peppers and blend until smooth.
  8. Add some filtered water if the paste is too thick. You want to achieve a smooth tomato sauce that is not liquid, however.
  9. Set aside.
  10. In a frying pan, heat about 1-2 tablespoons of olive oil.
  11. Saute the tortilla pieces, just long enough to warm up and stiffen a bit.
  12. Add the tomato sauce over top and mix well.
  13. Crack the eggs over the mixture and cook over medium heat, until the eggs are done to your liking.
  14. Serve onto plates.
  15. Garnish with chopped onion, more cilantro, Mexican white cheese (or goat’s cheese), and diced avocado and a drizzle of lime juice.
  16. Serve immediately.

Paleo Mexican Tortillas or Crepes

While I would love to claim that I created this recipe, I did not. The only thing I’ve done on my third try is add some flaxmeal, which makes it a bit more spongy and add a nutty flavour. However, both my version and the original recipe are wonderful the same day, freeze well, and are great heated up in a plain saucepan, when ready to use.


This recipe also makes great crepes or enchiladas… so yes, thank me for bringing it to your attention, if you haven’t already found it! 😉  These tortillas are soft and pliable and are delicious with Mexican dishes with the cumin. However, if you’re using it as a dessert crepe, omit the ground cumin, unless it’s complementary to the flavours of your dessert.


I’ve doubled the original recipe* to make more tortillas and freeze them. And although it may seem like a lot of egg whites (and yes, it is), it’s great to make these in advance and have them on hand for a delicious Mexican chilaquiles breakfast or lunch dish, for example.


(*I apologise for not linking to the original recipe, but I wrote this down in my recipe notebook and later never wrote down the source. However, if you do an internet search, you will find a number of Paleo sites with the same or similar versions of this recipe. )

Paleo Mexican Tortillas or Crepes
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 6
Makes 6, 8-inch tortillas or crepes.
  • 2 cups egg whites
  • 1/2 cup coconut milk
  • 1/2 cup coconut flour
  • 2 tablespoons flaxmeal (can be omitted)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon coarse sea salt
  1. Mix all ingredients in a food processor or electric blender until smooth.
  2. Place a frying or sauce pan over medium heat until well heated.
  3. With a paper towel, oil the bottom of the pan.
  4. Remove the pan from the heat and spoon in enough of the tortilla/crepe mixture to cover the bottom in a thin, even amount.
  5. Place the pan back over the heat and cook for about 2 minutes before turning over with a spatula.
  6. Cook on the other side for another 2 minutes.
  7. Repeat on each side if necessary. (The tortillas should be slightly browned on both sides and fully cooked, but not burned, of course.)
  8. Repeat with the rest of the dough until all is used.
  9. Makes about 6, 8-inch tortillas/crepes, which are spongy and pliable.

Roasted Sesame Baby Courgettes

We bought some baby courgettes on our last shopping trip and I finally got around to using them. They are a lot more fun to cook with than the regular sized zucchini and make for a great side dish or an accompaniment for breakfast too!


This recipe couldn’t be easier to prepare and make, so it’s perfect if you’re in a hurry for a quick side dish.


Ready for the oven

We ate our baby courgettes with oven-roasted trout (I’ll post a recipe for that soon… I keep forgetting to do so) and pan-seared shrimp.


Served with baked trout and pan-seared shrimp

Roasted Sesame Baby Courgettes
Recipe Type: Side Dish
Cuisine: Mediterranean
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4-6
  • 15-20 baby courgettes (baby zucchini)
  • 3-4 cloves garlic, sliced lengthwise or minced
  • olive oil
  • coarse sea salt, to taste
  • 1 tablespoon sesame seeds
  • 1 teaspoon cumin powder
  • juice of 1/2 lime
  1. Cut the bottoms (not the tops, where the flower would be) off the courgettes and slice in half lengthwise. (The reason I cut the bottoms is that if the courgette is starting to ripen and possibly rot, it’s an easy way to tell, since you are not peeling them.)
  2. Place them in an ovenproof dish, large enough so that they are spread out and not overlapping too much.
  3. Drizzle with olive oil (about 1 tablespoon or some more).
  4. Sprinkle with sea salt, sesame seeds and cumin powder.
  5. Squeeze the juice of half a lime overtop.
  6. Toss to mix well.
  7. Bake at 180C (350F) for about 25-30 minutes, until tender, stirring occasionally.


Carrot-Banana Waffles, Paleo (Nut & Sweetener Free)

I try to vary my breakfast as much as possible, and love to include vegetables on a regular basis. Yesterday, I was in the mood for something sweeter and created this recipe.


There’s no need for sweetener, except for some melted honey and fruit over top. Also, it’s nut free, for those of you who like me, get tired of nut flours in baking.


I ate my first batch and made a second, pictured, to freeze. So I didn’t want to cover them up with any toppings. They are great the next day, toasted in the oven!


Carrot-Banana Waffles, Paleo
Recipe Type: Easy
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 6
  • 2 very ripe, medium sized bananas (about 1/2 cup), mashed
  • 3 eggs
  • 1/2 heaping cup of grated carrots (about 2 small)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 3 tablespoons coconut flour (scoop the flour with the measuring spoon to pack well)
  • 1 tablespoon coconut milk
  1. Preheat the waffle iron.
  2. In a mixing bowl, mash the bananas with your hands or use a blender to do so.
  3. Add the eggs and beat well.
  4. Add the spices, baking soda, coconut milk and carrots and mix well.
  5. Add the coconut flour and mix well.
  6. Spoon onto the waffle iron and bake according to the manufacturer’s instructions.


Chestnut-Almond Bread

Making the invented “Yorkshire pudding” the other day for the beef roast, I discovered that not only did it taste great, but that the texture was wonderful for a bread.


This is spongy and delicious. I’ll admit that I don’t like to cook or bake with too much arrowroot, even if it’s a healthier option than corn starch, as it’s still a starch. However, it is what gives this recipe the spongy texture, which is rather nice for a bread.

The flavour is slightly like chestnut, but not over-powering, and is just sweet enough without any added sweeteners. However, feel free to add a bit of honey or your preferred sweetener for a more intense flavour. Also I think it lends itself well to adding pieces of nuts or fruit inside. I’ll be making it like that next time! 😉

In the meantime, enjoy… I am doing that right now.


Chestnut-Almond Bread
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 8
Makes one small loaf
  • 3 eggs, about 3/4 cup
  • 3/4 cup coconut milk
  • 1/4 cup ground almonds (almond flour)
  • 1/4 cup + 2 tablespoons chestnut flour
  • 1/4 cup arrowroot
  • 3 tablespoons coconut flour
  • pinch of salt
  • 1/2 teaspoon baking soda
  • coconut oil, for greasing
  1. Preheat oven to 180C (350F).
  2. Grease a loaf mold with coconut oil (or other grease of preference).
  3. In a mixing bowl, beat the eggs and milk together with a whisk.
  4. Add the remaining ingredients and blend well.
  5. Pour into the mold and bake for about 25 minutes, or until an inserted toothpick comes out clean.


Almost “Whole30” Chestnut Pancakes

Maybe I’m extending myself by saying this is Whole30, since they recommend no pancakes during their program. Nonetheless, this recipes contains no sweeteners not even fruit juices, so it’s completely “Whole30” approved.


If you want to make crepes instead of pancakes, decrease the amount of chestnut flour to about 1 cup. The natural colour of the chestnut is brownish, so the pancakes/crepes are darker than almond flour or coconut flour pancakes.

They can be used for both sweet and savoury dishes, are healthy and delicious! Of course, chestnuts are still a nut, so they should be eaten in moderation, although they are the highest alkaline producing nuts and are full of beneficial properties.


Chestnut are a complex carbohydrate, containing Vitamin B, Vitamin C, fiber, calcium, potassium, iron, zinc, and magnesium, amongst other nutrients. Additionally, they are naturally sweet, so little or no sweetener is required when baking with chestnut flour!

So, go on enjoy with no guilt!

Almost “Whole30” Chestnut Pancakes
Cuisine: Breakfast
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 8
  • 1 1/4 cups (135g) chestnut flour
  • 1 egg
  • 1 cup (250ml) coconut milk (I make my own from vacuum packed organic coconut and filtered water)
  • 1 tablespoon coconut oil, plus more for “frying”
  • 1 heaping tablespoon of orange zest
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  1. In a mixing bowl, with a whisk, beat the egg, coconut oil, orange zest and cinnamon.
  2. Add the coconut milk, and blend.
  3. Add the chestnut flour and baking soda and mix well.
  4. In a skillet on low heat, melt some coconut oil (about 1 tablespoon).
  5. Pour the chestnut mixture in spoonfuls into the skillet to create pancakes of desired size.
  6. Allow the pancake to bubble up and then flip to cook on other side.
  7. Serve with your favourite toppings, fruit or even cheese!


Parsnip, Spinach & Kale Spanish Tortilla

Growing up in Spain, I used to dislike tortilla, the regular “tortilla de patatas”, which is rather bland and uninventive. And the problem with that is that you find it everywhere; and since, it’s a “staple” to take to parties, the beach or on a picnic, it’s a hard one to avoid.


However, as I like to experiment in the kitchen, incorporating changes to the traditional recipe is making this dish more delicious for my palate and so much more fun!

We have a friend who is staying with us overnight, and tomorrow we’ll be driving her to Oxford very early in the morning. So, I thought that having something ready for a quick bite before we leave would be a good idea… and of course the “socorrida tortilla” came to mind. Socorrido/a in Spanish means something that is easy to turn to in a bind. I guess that’s why tortilla turns up everywhere in Spain… 😉


Anyway, the package of parsnips in the fridge called out to me and well, we have this delicious dish, which is completely 100% Paleo, since I didn’t add any white potato this time. For my Sweet Potato Tortilla recipe, click here.


Give it a try and let me know what you think! I think it won’t disappoint you..!



Parsnip, Spinach & Kale Spanish Tortilla
Recipe Type: Easy
Cuisine: Spanish
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4-6
  • 6 whole eggs, beaten
  • 2 egg whites, beaten to foamy, soft peaks
  • 1 leek, finely sliced
  • 2 heaping cups parsnips, small dice
  • 1 heaping cup kale, roughly chopped
  • 1 heaping cup spinach, roughly chopped
  • 1/2 cup olive oil
  • 1/2 teaspoon coarse sea salt
  • 1/4 cup jamon serrano, very dry chunks, very small dice (taquitos de jamon in Spanish)
  1. In a 20-cm (8-in) skillet, pour the olive oil.
  2. Over medium heat, poach the leeks for about 2 minutes until they start to become soft.
  3. Add the parsnips and poach, over low heat, for an additional 10 minutes, or until the vegetable is soft and tender. You do not want to the parsnip pieces to turn crispy, but instead rather mushy, yet holding their shape.
  4. In the meantime, beat the eggs in one bowl with 1/2 teaspoon of sea salt.
  5. Beat the egg whites in another bowl, until soft, foamy peaks form.
  6. Drain the parsnips from the oil, when they are done.
  7. Add to the whole egg mixture.
  8. Incorporate the kale and spinach, as well.
  9. Then fold in the beaten egg whites and the jamon serrano.
  10. Mix well.
  11. Remove most of the oil from the skillet, leaving about 1-2 tablespoons.
  12. Over low heat, pour the tortilla mixture into the pan.
  13. Cook for about 3 minutes, pushing the sides in with a wooden spoon or spatula, or order to create rounded sides.
  14. Place a plate or flat cover over the tortilla and flip it over onto the plate. Then slide it back into the skillet.
  15. Cook for 3 minutes on that side.
  16. Repeat once more for each side, always pushing the sides in.
  17. Can be served warm or cold.
 For 23 top benefits of kale, please check here!


Spinach & Strawberry Creamed Eggs

I made this dish twice over the weekend, trying to capture a better picture than the one below… but some how hunger and impatience got in the way both times.

But I have to say (and please don’t take my word for… give it a try), that this is quite delicious and has an unexpected surprise inside: strawberries. So you get your protein, your veggies and your fruit all in one dish!


Spinach & Strawberry Creamed Eggs
Recipe Type: Easy
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2-3
  • 1 medium red onion, finely chopped or julienne style (or one leek, finely sliced)
  • 3 cloves garlic, minced
  • 4-5 fresh sage leaves, chopped
  • 2 tablespoons coconut oil
  • 3 handfuls of fresh spinach leaves, washed and broken into smaller pieces (kale can also work well)
  • 2 roma tomatoes, finely chopped
  • 4 large strawberries, finely chopped
  • coarse sea salt, to taste
  • freshly ground pepper, to taste
  • 3-4 tablespoons coconut milk
  • 2-4 whole eggs (I used three, as my husband ate two and I one)
  • For garnish: 2 fresh onions stalks, chopped, plus some goat cheese
  1. Preheat oven to 180C (350F).
  2. In a saucepan, over low heat, melt the coconut oil.
  3. Add the onion and garlic and saute for 4 minutes.
  4. Add the spinach leaves and saute until they start to wilt, about 2 minutes.
  5. Add the tomatoes, sage leaves and strawberries and cook an additional 4 minutes, until everything is tender and the flavours have mixed well.
  6. Season with sea salt and pepper to taste.
  7. Pour into a smallish oven proof dish. Break the eggs over top.
  8. Add the coconut milk over the eggs.
  9. Bake for 10-12 minutes or until done.
  10. Garnish with chopped fresh onions and some goat cheese. Enjoy!


Dairy Free Chicken Liver Pate

Here’s my revised version of chicken liver pate, which is less complicated than the first one I posted. It is pictured with the Rosemary-Coconut Savoury Bread.




  • 350g chicken livers, rinsed
  • 1 small onion, chopped or julienne style
  • 3 cloves garlic
  • 3-4 tablespoons olive oil
  • 3 cups coconut milk, full fat
  • sea salt and pepper to taste
  • 1 tablespoon + 1 teaspoon of gelatine powder (one package)
  • 2 tablespoons cold water
  • 125ml Moscatel or another sweet dessert wine (optional) + 2 tablespoons gelatine.


  1. Place the chicken livers, onion, garlic and olive oil in a deep pan. Over low heat and covered, cook until the chicken livers are done, stirring occasionally. 
  2. Once the livers are done, set aside until they cool at room temperature.
  3. In a blender or food processor, add the cooked chicken livers, onion, garlic and 2 cups of coconut milk. Pulse until you have a smooth puree.
  4. Add the additional cup of coconut milk and pulse further to incorporate.
  5. Add the sea salt and freshly ground pepper to taste.
  6. Return to the same pan used before and heat, but do not boil.
  7. In the meantime, mix the gelatine with the cold water and allow to sit about 2-3 minutes.
  8. Add to the liver mixture and cook until the gelatine is fully dissolved and blended into the mixture.
  9. Remove from heat and place in ramekins or your preferred glass container, which can also be used to serve.
  10. Refrigerate until set.
  11. Heat the Moscatel or sweet dessert wine. Add the powdered gelatine and dissolve completely.
  12. Pour over the pate ramekins and refrigerate again until set.
  13. If you prefer, the Moscatel or sweet wine can be omitted. I like the contrasting sweetness it provides to the pate, but it’s not a necessary addition.


Rosemary Coconut Savoury Bread – Nut Free

Okay, I’ll admit that I’ve only made this once. I usually try all my baking recipes two or three times prior to posting, to ensure they work right and they are to my absolute liking. However, this one worked immediately.

I was trying to make a bread without nuts, which although are very healthy, we shouldn’t be eating a lot of them every day. Plus, I wanted a dry bread, without the cake like texture most Paleo breads have. And I’ve succeeded, at least for my palate. 😉


I hope you like it as much as I do, and experiment on your own with different spices and flavours! Pictured here is the bread with my homemade pate, which I’ve revised recently so it’s much simpler to make. Enjoy!



  • 4 eggs
  • 1/4 cup olive oil
  • 1/4 cup coconut milk
  • 1 teaspoon freshly ground rosemary
  • 1 teaspoon baking soda
  • 1 teaspoon coarse sea salt
  • 1/3 cup flaxmeal
  • 3/4 cup coconut flour


  1. Preheat oven to 180C (350F).
  2. In a bowl, beat with a hand mixer the eggs, olive oil, coconut milk, and rosemary until smooth.
  3. Add the flaxmeal, soda and sea salt and mix well.
  4. Add the coconut flour and mix well. By now, the mixture is rather dry.
  5. Scrap the dough with a spatula into an ovenproof dish and form with hands into a pretty bread shape. (You can also scoop the dough into a small baking tin and spread out with the spatula.)
  6. Bake for 45 minutes, or until an inserted toothpick comes out clean.


Zucchini Waffle Sandwiches

Okay, so sometimes, I’m a bit weird in my combinations… I’m not even sure why waffles came into my head last night, except that Rate the Plate Utah asked me to join their weekly holiday party link to celebrate national waffle day, and I participated with my beetroot-chocolate waffle recipe.


As the hubby is travelling and I’m home alone, I figured I wasn’t going to be making an elaborate dinner.. and well, here is the result of not wanting to cook!

They are great as sandwich “bread” and as breakfast waffles (I had them again this morning with some coconut-honey icing!), and they also freeze well, like all my other waffle recipes.



Ingredients, makes 6

  • 1 cup grated zucchini (about one medium zucchini)
  • 3 eggs
  • 2 tablespoons coconut oil
  • 1/4 cup + 1 tablespoon coconut flour
  • 1/2 cup ground almonds (almond flour)
  • 1/2 cup coconut milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon freshly grated ginger
  • 1/2 teaspoon baking soda
  • 1 tablespoon honey (optional)


  1. Preheat the waffle iron.
  2. In a food processor or blender, pulse the zucchini, eggs, coconut oil and milk until smooth.
  3. Add the baking soda, spices, coconut flour and almond flour and pulse until well blended.
  4. Add the honey, if you’re using it, and incorporate well.
  5. Pour a spoonful into each waffle iron, and bake according to waffle maker instructions.
  6. Serve as a breakfast waffle with your favourite toppings or serve as sandwich bread.
  7. I ate mine with some “raw” camembert cheese, tomatoes, and wild greens.