Fluffy Paleo Pancakes (Nut-Free)

The eternal search for a fool-proof fluffy pancakes recipe is real. I am not going to make claims this is it, but it is pretty darn close. While this are not AIP compliant, as they use 1 whole egg, if you have successfully reintroduced eggs, then these bad boys are for you. These pancakes use my favorite flour ever, Otto's Cassava Flour and a little coconut flour, but no nut flour or milk which is a nice change from many of the other paleo pancakes out there.

Fluffy Paleo Pancakes

Ingredients

• 3/4 cup + 1 tablespoon cassava flour
• 2 tablespoons coconut flour
• 1/2 teaspoon baking soda
• 2 tablespoons maple syrup
• 1 egg
• 1/4 cup + 1 tablespoon avocado oil
• 1 cup coconut milk

Instructions

1. In a large bowl whisk cassava flour, coconut flour, and baking soda.
2. In a smaller bowl, whisk together maple syrup, egg, 1/4 cup avocado oil, and coconut milk.
3. Add wet ingredients to large bowl with dry ingredients. Combine with a spoon until mix is completely wet, but don't over combine. You want it to be lumpy. It will be a pretty thick batter.
4. Heat 1 tablespoon of avocado oil in medium frying pan over medium heat. 
5. Using a 1/4 measuring cup (fill about half way) to scoop batter into pan and form a pancake. Make sure the mix stays about a 1/4 inch thick, this is how you will get a fluffy pancake. I usually get about 3 in a pan.
6. Allow it to cook undisturbed for about 3 minutes. Check the bottom to see if it is browned, then flip. Cook for another 3 minutes on the remaining side.
7. Remove from pan and repeat steps 5 & 6 with the remaining batter.
8. Serve with your favorite toppings like coconut cream, maple syrup, and/or caramelized apple slices. 

Mix makes about 8 three-inch pancakes.

No-Egg Waffles (AIP, Coconut-Free, Paleo, Vegan)

Recently I got my very first bag of Otto's Cassava Flour. Filled with excitement, I contemplated what to make first. My mind began swirling with ideas. I decided to make something, that was not these waffles. It turned out pretty good, but needed another go.

Then I had a thought, let's see if I can make waffles with the flour. My goal was to try and come up with a recipe that was simple and that many could enjoy. The first try was a complete success. There was fluff, there was flavor, there was a waffle I could enjoy! So of course I had to share it with you all as soon as possible.

No-Egg Waffles 

Ingredients

• 1 and 1/4 cup cassava flour
• ¼ teaspoon arrowroot starch
• 1 ¼ teaspoon cream of tartar
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• 2 tablespoons maple syrup
• 3 tablespoons avocado oil
• Up to 1 and 1/4 cup of cold water

Instructions

1. Preheat waffle iron.
2. Mix dry ingredients together in a large bowl.
3. Make a small hole in the dry ingredients and pour in the wet ingredients minus the water. Slowly add in the water a 1/4 cup at a time until it because slush like. You don't want it too soupy (pancake like) but thicker than that. If it becomes too wet, add a little more cassava flour.
4. Grease waffle iron and pour in mix to suitable size portions for machine.
5. Let them cook for just a minute or two past the timer.
6. Enjoy with syrup, fresh fruit or your favorite toppings.

These are definitely more dense than my other recipe, but are more waffle like. This recipe made about 6-8 waffles, depending on the size.

Featured on AIP Recipe Roundtable

3-Ingredient Banana Pancakes (Paleo)

I love the holidays. The second I can start playing Christmas music without weird looks from my husband is my favorite time of the year. Setting up the tree and decorations around the house, it just all makes me feel so merry. This past week we got our tree up. After I finished putting the last of the ornaments on the tree, I felt so moved by all of the memories. 

It was a tradition in my house, that each year on Christmas Eve, my parents gave my sister and me a new ornament. The ornaments often reflected a memory from the year; whether it was a big accomplishment, a fun trip, or new family member. The ornament would represent the closing of the year and beginning of a new one. Sometimes they were store bought, and sometimes they were homemade. Either way, it was always excited getting to add a new one to my collection. Among all of them, this is one of my favorites.

Banana Pancakes

The other awesome part of the holidays is, let’s face it, the food, and enjoying food with family. This recipe is a perfect, easy breakfast option you can share with family and friends that is super delicious and healthy. And having made it this weekend for my mother, sister and her friend, I can say it is completely approved by all.

These pancakes are so easy to make and require only THREE, yes, just three ingredients!

Ingredients

• 1 banana
• 1 egg
• 1 tablespoon of nut butter (such as almond or cashew)

Instructions

1. Peel banana and break up into quarters and put in medium size bowl. Use a fork to mash the banana. Don’t mash it completely. By leaving chunks of banana, it helps the pancakes stay fluffy.
2. Mix in the egg and almond butter.
3. Melt butter in a medium size pan over medium/low heat.
4. Pour 1/8 cup or a 1/4 of mix in pan to form pancakes. 
5. Allow to cook for 3 minutes or until it starts to bubble.
6. Flip and cook for another 3 minutes.

Makes 6 small pancakes and 3 regular size cakes.

Top and Enjoy!

Give everyone the option to top their pancakes they way they like. Fresh fruit, coconut cream, honey, maple syrup are just some ideas. I love to top mine with a little coconut cream  between each layer and then some fresh fruit on top. You can also top it off with a little butter and some plain maple syrup. For these pancakes, I used some left over homemade cranberry sauce from Thanksgiving. I love finding new ways to reuse dishes. This recipe makes one serving for a very hunger person or could feed two kids. Try this recipe and let me know what are your favorite toppings.

Sweet Potato Hash (AIP, Paleo, Vegan, Whole 30)

Secret's Out

I am going to share a very special secret with you. It is how I keep myself sane among all of life’s business – I plan. Yes, I know this concept sounds simple, but think just about it for a moment.

Owen is demonstrating what you can do more of when you plan.

When was the last time you planned your entire week of meals out: breakfast, lunch, and dinner? Think what happens when you don’t have your food figured out? You grab a granola bar for breakfast. You head to the sandwich shop down the street where everyone knows your name and has your order ready when you walk in. Then of course there is the Chinese takeout guy who stops by one too many times a month. 

Now imagine if you took the time on Sunday and figured it all out. No time spent during the week having to come up with something dinner, and then just giving up and ordering take out anyway. Or while consuming your lunch thinking, I wonder what is actually in this McDouble? 

This is why I plan - to remove the temptations, to make things simple (yes simple) and to have control over what I am eating. I promise to make many more posts about planned meals and snacks I use, but for day I am going to share one of my favorites.

Awesomeness aka Sweet Potato Hash

If you remember anything about your favorite breakfast from your child it would be going to a diner and ordering sunny-side-up eggs with toast and potato hash. Ok maybe this was just my childhood. I loved potato hash! There is just something so breakfast about it. However, I knew that I needed to find an alternative healthier option. 

Sweet Potato

Can someone explain to me why we never ate enough of this as kids? Sweet potatoes rock my socks and are just so versatile. Breakfast, snack, lunch, dinner, and dessert can be made with sweet potatoes. I promise I have many more recipes to share. The best part about this recipe is, with a little prep on Sunday, you will have breakfast for each morning that will only take 10 minutes to make. No excuse!

Ingredients

• 1 sweet potato, peeled and shredded
• 1 small onion, finely diced
• Sea salt and pepper (omit for AIP) to taste

Prepare ahead

Prep the sweet potato and onion up to 5 days ahead of time and store in a sealed container or bag in fridge.

Dice up the onion and place both in ziplock bags to easily grab in the morning.

Instructions

1. Heat 1 tablespoon of coconut oil in a medium frying pan over medium heat.
2. Once the oil is warm, add in about half a cup of the shredded sweet potato and 1/4 cup handful of onions to pan. 
3. Season the mix with a little salt and pepper (omit for AIP). It will take about 5 to 10 minutes to cook, just remember to stir it often because it can easily burn. 
4. Enjoy with your other favorite breakfast items.

And that is it! It is so simple and so delicious. Sometimes I add tomatoes and garlic to my hash. It really depends on what's in the kitchen. No more excuses! Pre-plan your breakfasts next week and let me know how it goes!