Breakfast Popovers
Breakfast recipes are a rarity for me because I just don’t have time to be creative when I’m focused on getting the hungry clan fed in time to get out the door. So, we’ve fallen into a bit of a breakfast rut. I could re-use my breakfast menu week after week or give something new a try. We picked ‘something new’.
When I plan breakfast, I try to make it as filling as humanly possible. The kids eat at 7:30 and lunch isn’t until 12…that’s a long time to go without eating when they are such teeny little people. (note: they are allowed to have a snack at first recess but I’m not sure how often my kids take advantage of that)
I figured these big popovers topped with fruit would do the trick and I was right! The kids topped them with sauteed apples and walnuts, a few chocolate chips, and a drizzle of maple syrup. There were even enough left over for them to have as a snack later! Other topping options: berries (fresh or frozen), coconut whipped cream, dark chocolate & pecans. Or, cut them in half and spread some almond butter or apple butter on them!
Breakfast Popovers
Makes 15
Ingredients
3 cups almond meal
2 tablespoons coconut flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 cup coconut oil, melted
1/4 cup honey or maple syrup
4 eggs
1 tablespoon coconut milk
1 teaspoon vanilla extract
Directions
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, stir together almond meal, coconut flour, baking soda, cinnamon, and nutmeg.
In a medium bowl, whisk together coconut oil, honey or maple syrup, vanilla, eggs, and coconut milk. Pour the wet ingredients into the dry ingredients and stir until combined.
Scoop a scant 1/4 cup of dough (per popover) into mounds on the prepared baking sheet. Baking for 12-15 minutes, until golden brown. Serve with your choice of topping.
Hi, do you think that recipe could be halved to yield the same results? Looks wonderful! Thanks for another great recipe!
This recipe can be halved easily. You can also freeze leftovers.
This one is definitely going on the list for weekend breakfasts. We generally stick to the same thing during the school days, quick easy bacon and eggs. But I really like to mix it up on the weekends.
Thanks for the recipe!
Ooh! they have just come out of the oven! Lovely! I used 1/2 cup of oil and 2 tablespoons of palm sugar instead of the honey/maple syrup. The almonds I ground just now and I think next time I will try and get them a bit finer. I’m sneakily eating one with butter while making the rest of dinner – ah the privileges of the cook ;P I also have some pears sautéing in butter to go with them after the main course
Thank you for a lovely blog and FB page! You make it easy to be strict with what our 1 and 3 year old get to eat 
xx
We love these! Hubby and I made a half batch on Friday, and then I made a few minor adjustments for our tastes and made another full batch yesterday. They’re awesome with a little dried fruit or nuts added in =)
Dried fruit sounds like a great idea! Glad you enjoyed them!
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Just made these, really great! I was worried they would be too dense as they didn’t rise much, but they are a perfect texture and amazing flavour. I added a little salt and used half as much honey, and baked them in a muffin pan so I came out with 12. I’ll be eating these for breakfast this week with sautéed apples and ricotta, but frankly I’m excited to make these as travel food, they will work out perfect for that. Great on their own just with butter too! Thanks for sharing this recipe.
I made these, and we topped them with blueberry sauce. I made the sauce by combining a small bowl of blueberries (cup and a half?) with a quarter cup of butter and a shake of cinnamon, and microwaving until it was all warm and thawed. It was so good!
Thinking about making these with bacon incorporated into them.
Oh, you have to tell me how that goes if you try it!! Nom!
When you use “coconut milk” is it from the can? If so- how long does an open can of coconut milk stay for..? Any tips where it’s cheapest to buy?
Thank you
Hey Tara, I see the bake time, but any estimate on about how long these take to bash together? Or would the batter maybe hold up overnight in the fridge to bake off in the morning? (I’m wondering if we can fit this in on a weekday or if it’s only weekend friendly.)
You may not know/remember, and I may need to put it off to test run myself… but just in case you do, I thought I’d ask.
They are extremely fast to put together but they also freeze well. Make up a couple of batches over the weekend, freeze them, and take them out as needed!
I’m wondering if I could use LSA (linseed {flaxseed}, sunflower seed, almond meal) Because almond flour is soo expensive.
If it bakes up the same way as almond meal, you can use it.
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