Small Paleo Brunch for Two

A very good friend of mine, Lynz, came over to visit for brunch today, and I wanted to cook up something nice, simple, tasty (and paleo!) for us both. Being a breakfast-cooking novice, simple was key for me.  What’s more breakfast-y than bacon, eggs, pancakes, and fruit?

Paleo Fruit-topped Pancakes & Bacon-Egg Cups

Small Paleo Brunch for Two | Hold the Lemon

Bacon-Egg Cups

Makes 2 servings (2 bacon-egg cups per serving)

I didn’t want to babysit another pan on the stove, but I did want bacon and eggs.  This was perfect to just pop in the oven, then I could focus my energy on the pancakes.

  • 4 strips of bacon
  • 4 Eggs
  • 4 TB water
  • Salt/Pepper to taste

Makes four egg cups, but the mixture kind of overflowed, so  it could possibly have made 5 or 6 if you manage the bacon proportions.

  1. Preheat oven to 400 degrees.
  2. In a muffin tin, line four cups with one strip of bacon each.  You only need to cover the sides.
  3. In a small bowl, whisk together the eggs, water, and salt and pepper.
  4. Pour mixture into the bacon cups.
  5. Bake for 25 minutes.

Bacon-egg Cups | Hold the Lemon

Pancake Ingredients & Recipe

Makes two servings (two pancakes per serving)

I was amazed at how easy paleo pancakes seemed to be (and how similar they are to mug cakes)! Banana + egg + flavor (vanilla, nut butter, etc.) = pancake!  But today I felt like going fancy, and I had everything in my pantry already to make Paleomg’s Banana Vanilla Bean Pancake with Fruit Compote (well, except the fancy vanilla bean). It looks so good that I had to try it!  I am reproducing the ingredient list and a synopsis of the pancake recipe here, scaled down for two people, and without the vanilla bean, but I highly suggest you go to Paleomg’s inspirational blog for the full scoop.

  • 1 Banana, peeled
  • 1 Egg
  • 1.5 TB Coconut Flour
  • 1/2 tsp Vanilla Extract
  • 1/8 tsp Baking Soda
  • Sprinkle of Cinnamon
  • Pinch of Salt
  1. Mash/puree banana
  2. Add egg to banana, and puree
  3. Mix in remaining ingredients to the banana-egg puree
  4. Spoon mixture by the tablespoonful into a non-stick skillet at medium-high heat. This recipe makes four small pancakes.
  5. After a couple of minutes, test the pancake to see if it’s flippable. If it is, flip it and cook until desired doneness.

Fruit Topping Ingredients & Recipe

Makes 2 servings

I’ve separated the topping recipe from the pancake recipe in case you want to switch things up a little bit with different toppings like maple and nuts, or strawberries and coconut cream, or whatever you may like!  For this meal, I used only frozen raspberries, which are lower in carbs but higher in fiber. I also reduced the amount of honey, because the berries were so sweet and tart they didn’t need anything more.

  • .5 Cup Frozen Raspberries
  • .5 TB Raw Honey
  1. Place frozen berries in a small saucepan over medium heat.
  2. Optional: I added a splash of water because I was worried the berries would burn. I’m sure they wouldn’t have, and you can skip this step for a less runny topping.
  3. Once the berries begin to soften, reduce heat to low, and mix in the honey, breaking up the berries a bit as you mix.


Final meal per person: 2 bacon-egg cups, 2 pancakes, and about a tablespoon of fruit topping.

Bacon-egg Cup (1 serving / 2 bacon-egg cups)

Calories 250 cal
Fat 19 g
Carbs 2 g
Protein 20 g
Fiber 0 g

Pancakes (1 serving / 2 pancakes)

Calories 114 cal
Fat 4 g
Carbs 15 g
Protein 5 g
Fiber 4 g

Topping  (1 serving / 1 tablespoon)

Calories 34 cal
Fat 0 g
Carbs 8 g
Protein 1 g
Fiber 2 g

Total meal
 (2 bacon-egg cups, 2 pancakes, 1 TB topping)

Calories 398 cal
Fat 22 g
Carbs 25 g
Protein 25 g
Fiber 5 g

Total meal: Micronutrient breakdown

Sodium 413 mg
Cholesterol 545 mg
Saturated Fat 7.2 g
Omega 3 .25 g
Omega 6 2.4 g
B1 .23 mg
B2 .8 mg
B3 2.1 mg
B6 .59 mg
B9 86 mcg
B12 1.5 mcg
Ascorbic Acid 16 mg
Vitamin E 1.8 mg
Vitamin K/Potassium 548 mg
Magnesium 45 mg
Calcium 80 mg
Iron 2.6 mg
Copper .15 mg
Zinc 2.3 mg
Phosphorus 296 mg
Selenium 43 mcg

* I use online calculators for calories, fat, carbs, protein, fiber, and vitamins/nutrients/minerals, so these are an estimation to the best of my ability.

Final thoughts

I’d really like to make this meal again, but next time perhaps making a batch of 6 and adding in some sauteed onions, spinach, or bell pepper to the egg mixture (same amount of bacon). The pancakes cake out perfectly (especially with the tart raspberry topping), and I could have eaten about a dozen more!

Also, can I say, my eyes got wide when I read about NomNomPaleo’s Coconut and Cinnamon Pancakes. I’ll have to have someone over for brunch another day to try them out!

What do you like to eat for brunch?

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