This is a guest post from George Bryant, New York Times best-selling author of The Paleo Kitchen and founder of CivilizedCavemanCooking.com.

Pancakes, they were my favorite comfort food as a child and then turned into an enabling food for my bulimia. After overcoming my 12-year struggle with bulimia, I realized it was empowering to reintroduce some old comforts and eat them in a healthy space relating to food.

After that realization, I dove right in to start creating the perfect Paleo Pancake that looked, tasted, and cooked just like traditional pancakes and we nailed it. This was my favorite recipe to retest a few times to make sure it was perfect. Honestly, it was always perfect but I wanted more reasons to photograph it again and of course eat them.

The photo I got of these pancakes really is my favorite photo I have ever taken, I want to get it framed.

Since The Paleo Kitchen has taken off in popularity, we have been getting tons of comments and emails on the best way to have these pancakes. The crowd favorite is chocolate chips and some close others are strawberries, almond butter and then using them to make ice cream sandwiches.

Now it is your turn to make these pancakes and get as creative as your taste buds desire. Without further taste bud torture, here is the recipe:

Servings: 5 pancakes

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients:

• 3 large eggs
• 1/2 cup (120 ml) + 3 tablespoons almond or full-fat coconut milk
• 1 tablespoon organic honey
• 1/2 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• ½ cup (60 grams) coconut flour
• ½ cup (65 grams) tapioca flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of fine-grain sea salt
• Coconut oil, for greasing the skillet
• 1/2 cup (75 grams) fresh blueberries
• Coconut Butter, for serving
• Maple syrup, for garnish (optional)

Instructions:

In a large bowl, whisk the eggs. To the eggs add the almond milk, honey, lemon juice, and vanilla and whisk until well blended. In a separate bowl, mix together the coconut flour and tapioca flour, then add to the wet ingredients 1/4 cup (60 grams) at a time, while continuously whisking. Then mix in the baking powder, baking soda, and salt.

Grease a large skillet and place over medium heat. Once the skillet is hot, use a ladle to pour 3-inch (7.5-cm) pancakes in the skillet. Once holes begin to appear in the surface of a pancake, drop a small handful of blueberries onto it and flip it. The pancake should cook on each side for 3 to 4 minutes. Repeat with rest of the batter.

Top with coconut butter and enjoy!

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