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.

Curried Chicken Salad (AIP, Paleo)

You may or may not have noticed, I have a bit of a turmeric obsession. This recipe, like many of mine lately, came together on a whim. There was leftover chicken that needed to be used and I am always looking for fun new ways to eat jicama. Naturally, it made the most sense to combine the chicken, jicama, and turmeric plus bunch of other ingredients to make an awesome chicken salad.

Plus, I have successfully reintroduced eggs, so I was finally able to make home made mayo again! Don't worry my fellow AIPers who haven't yet reintroduced eggs or unable to eat them, I have three other options for you.

Curried Chicken Salad

Ingredients

• 10 ounce can of chicken or about a 1 cup of chopped/shredded leftover chicken
• 1/2 cup of diced apple
• 1/2 cup of diced jicama
• 1/3 cup chopped celery
• 1 ½ tablespoons of homemade mayo*
• ½ teaspoon turmeric
• 2 teaspoons of green onions
• 1 teaspoon of fresh lemon juice
• Sea salt, to taste

*I have made these two AIP mayo recipes before and they would both work well in this recipe: Egg Free Mayonnaise and Garlic Mayo, both from The Autoimmune Paleo Cookbook. Alternatively, you could use just coconut cream (the part that separates from the water after being in the fridge overnight). 

Instructions

1. Chop/dice/shred ingredients as mentioned above.
2. Combine chicken, apple, jicama, and celery in a bowl until well combined.
3. Add remaining ingredients, and salt to taste.
4. Serve with some additional chopped green onion.
5. Enjoy on a cucumber slice, on a spoon, or on top of a bed lettuce.