I don't know about any of you, but when it comes to making the transition to (or maintaining) a 'paleo' lifestyle one of the hardest things is giving up that morning bowl of cereal/oatmeal, pancakes, french toast, waffles, bagels, etc.  Although most of the time I do not miss these foods at all (because I am perfectly happy living on a diet that allows me to devour whole eggs, bacon/sausage, avocados, and kale cooked in grease any morning I want), there ARE times when I just can't kick the craving for a sweeter, more indulgent breakfast.  For this reason, I have been getting creative with a variety of different ingredients and doing A LOT of recipe tweeking to see what I can come up with. 

Last week was very exciting...an attempt to make 'paleo' crepe batter was a huge success right off the bat!

Ingredients:
Eggs (6)
Vanilla paste/extract (1Tbsp)
Coconut Flour (1/4 cup)
Tapioca Flour (3/4 cup)
These flours can be purchased off amazon.com for much cheaper than in grocery stores.
Dextrose/Honey (1/4 cup)
Pumpkin pie spice/ Cinnamon
Coconut milk/Almond milk (if desired for consistency)
Coconut Oil/Butter (as needed for greasing pan)
Toppings!!!!!  Ideas include coconut butter, chopped nuts, nutbutters (i.e. almond butter, cashew butter; NOT peanut butter!), Fruit, dark chocolate...

The first thing you want to do when making crepes or pancakes, is beat the eggs in a large bowl.  Once the eggs mirror what so many of us are used to eating every morning (scrambled eggs, omelettes), it's time to add the reminaing ingredients.  I find it works best to add the flour alternatives last, then let the magic happen.  

Confession:  I almost NEVER measure the amount of ingredients I use (part of the fun/creativity that is the art of cooking if you ask me), BUT, the quantities I've provided here are approximates and should work just fine.   

A helpful tip when mixing in the tapioca and coconut flours (unless you need an intense arm/shoulder workout) is to add small amounts at a time.  It is crucial for the consistency of the batter that the flours are mixed into the eggs very well (i.e. no lumps).  This takes time and arm strength...WOD: Make homogenous crepe batter for time!  If you are lucky and own an electric beater, go ahead and use it.

It is also worth noting that coconut flour is a relatively thick flour, and it tends to thicken batter over a few minutes (this is why I did not use a lot).  Add the coconut flour and wait a few minutes to see how thick the batter is.  This is important here because we are shooting for a thin batter- something much thinner than pancake batter.  Tapioca flour on the other hand is more of a thin, stretchy-like batter (why I initially thought it would be optimal for crepe-making).  It can be very messy, so be careful...or have fun and cover yourself in it. ;)   

To yield the optimal batter, I recommend refridgerating the batter overnight.  Honestly, this is optimal for conveniency too if you ask me.  Make the batter at night, stick it in the fridge, and you can probably even sneak some crepe-making in before heading off to work in the morning.

The next morning, the batter should look something like is pictured here- pale yellow, thin, and gooey.

I was especially lucky because my mom happened to have a 'crepe-maker' laying around.  If you don't have this fantastic appliance, you should be fine making crepes using a frying pan.

Once hot, the 'crepe-maker' is submerged upside down into the crepe batter until a light comes on meaning the crepe is ready.  This is a fairly quick process...and would likely be quick in a frying pan as well.  If crepes seem like something you would like to enjoy frequently, I would recommend purchasing a crepe-maker.

Add your favorite 'paleo'-friendly toppings, roll 'em up, and ENJOY!

...I would really to hear any more ideas you have for 'standard american meals' you'd like to see be 'paleo-ized' and/or any feedback!  Also, feel free to contact me regarding WHY I chose to use any of these ingredients.