Toast Alternative for Egg Dippers (paleo, gluten-free, dairy-free)

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Every person who loves breakfast, runny eggs, and the toast that you dip in it cries a tear when they decide to give up bread.  It’s a bittersweet tear because it’s a complicated topic, but I think it’s safe to say that most wheat products these days are not exactly helping our healthy cause.  So, I decided to come up with a savory pancake that could double as an egg-dipper!  I can still have my runny yolks and dip them too, sans bread.
Egg Dippers (grain free, dairy free)
Ingredients:
1/2 cup coconut flour
1/2 cup tapioca flour
4 eggs
1/2 cup shredded zucchini
1 cup water
1 tsp baking soda
1 tsp baking powder
1 tsp paprika
2 Tbsp fresh minced chives
1/4 cup chopped kale
salt and pepper
Directions:
Mix together your dry ingredients and then add you wet ingredients until you have a batter.  Heat a nonstick pan over medium high heat and use bacon fat for the first batch to grease the pan.  Cook the batter on one side until the edges are firm.  Flip the pancake and cook for another 2 minutes or so.  After your first set of pancakes you can see how long you need to be cooking them on each side so they are cooked through since every stovetop is quite different!

Peanut Butter and Strawberry Jam Pancakes

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I had some frozen strawberries that were literally staring at me for months from the freezer.  I didn’t feel very inspired to find a destiny until I found these peanut butter chips at the store!  Pancakes that are peanut butter and jelly?  Sold.  Peanuts are technically a legume, so these are NOT paleo.  However, you could make them strawberry and use sunbutter like in the picture for the same effect.
Peanut Butter and Strawberry Jam Pancakes
Ingredients:
2 cups strawberries
1/2 cup coconut flour
1/2 cup tapioca flour
4 eggs
1 cup coconut milk
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup peanut butter chips
Directions:
Place strawberries in a saucepan and cook until they breakdown and can be smashed into a thick jam consistency.
 Combine the pancake ingredients and add the strawberries and peanut butter chips. Cook about 3 minutes on each side.  Double the batch for freezing or for grab-and-go breakfast throughout the week.
 

Blueberry Pancakes (gluten free, dairy free)

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This is an easy recipe that is EXACTLY like my other pancake recipes, but they are blueberry.  I am trying to get through consuming some of my frozen blueberries from last year at the ranch in order to make room for this year’s crop!  I used frozen making these, but you could easily use fresh.  When choosing blueberries, it’s important to consider buying organic because they have a very thin skin, which means pesticides can soak in fairly easily.  If you buy a bunch of organic blueberries when they are in season and freeze them, you will never have to pay crazy prices….and they taste better.
Consider making a double batch because these can be eaten throughout the week as a snack or grab-and-go breakfast.  They can also serve as the “bread” for a nut butter and jelly sandwich in a kid’s lunch!
Blueberry Pancakes
Ingredients:
1/2 cup tapioca flour
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1 cup cashew milk (any liquid will do)
1 tsp vanilla
4 eggs
blueberries
Directions:
Mix all the ingredients together except the blueberries until slightly runny but smooth.  Warm skillet over medium high and place some coconut oil on the surface.  The skillet is ready when you flick water on it and it sizzles.  Place batter onto skillet in whatever size you prefer and drop blueberries onto the batter.  Cook for about 3-4 minutes until the underside is golden brown.  Flip the pancakes over and cook for another couple minutes COVERED.  Serve warm, with grassfed butter, and pure maple syrup!

Pumpkin Pancakes (grain free, dairy free)

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Pancakes are a staple in many households and pumpkin just makes sense for fall.  Since you are adding a squash into this recipe, you are introducing some liquid.  Therefore, these pancakes tend to be more moist than some of my other pancakes, so don’t freak out if they are not exactly the same texture.
Pumpkin Pancakes (grain free, dairy free)
Ingredients:
1/2 cup coconut flour
1/2 cup tapioca flour
4 eggs
1/2 cup pumpkin puree
1/2 cup coconut milk
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 Tbsp cinnamon
1 tsp ground ginger
Directions:
Mix together your dry ingredients and then add you wet ingredients until you have a batter.  Heat a nonstick pan over medium high heat and use coconut oil for the first batch to grease the pan.  Cook the batter on one side until the edges are firm.  Flip the pancake and cook for another 2 minutes or so.  After your first set of pancakes you can see how long you need to be cooking them on each side so they are cooked through since every stovetop is quite different!

Paleo Apple Cinnamon Pancakes

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apple cinnamon pancakes
Another apple recipe!  I know.  When you have a lot of them, you start to get innovative!  Apple everything!

My favorite apple recipes include:

Paleo Apple Crisp

Waldorf Tuna Salad

Butternut Squash Soup

Apple Cider Cocktail (that recipe is coming!  soon!!!)

Apple Cider Vinaigrette (you can use this for salad or as a ham marinade!)

…and now Apple Cinnamon Pancakes!

Paleo Apple Cinnamon Pancakes

Ingredients:

  • 1/2 cup tapioca flour
  • 1/2 cup coconut flour
  • 1 cup apple cider
  • splash of apple cider vinegar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp vanilla
  • 1 Tbsp cinnamon
  • 4 eggs
  • 1/4 cup chopped apples (or apple scraps from juicing them for the cider)
  • Optional: sprinkle crumbled pecans on top before flipping. MMMMM.

Directions:

Put all the dry ingredients in a mixing bowl and combine. Add in the eggs and begin to make a paste-like dough. Add the vanilla. Add the apple cider vinegar and the cider. Mix until well incorporated. Cook 2-3 minutes on each side in coconut oil over medium/high heat.

Paleo Lemon Pancakes: A Lesson in Chemistry

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I love making pancakes on the weekend and lemon pancakes in particular are one of my favorite.  I always tell people to switch up my other pancake recipes to try new flavors based on what’s in season, but I have a hunch that no one does. ;(    People get scared to switch the recipe ingredients! So, I am writing this to ensure that you try these lovely pillows of goodness. The chemical reaction that happens with the baking soda and lemon juice creates bubbles which result in that buttermilk pancake texture that everyone is so familiar with!  If you like lemon, you will not be disappointed.  It almost makes me think of Forest Gump and the shrimp thing….lemon larabars, lemon shortbread, lemon pancakes, lemonade….mmmmm!

Paleo Lemon Pancakes

makes 6 pancakes (double if you have kids or a heavy appetite!)

Ingredients:

  • 1/4 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 eggs
  • 1/2 cup lemon juice (about juice from 2 lemons, top off with water if you need to in order to get 1/2 cup)
  • zest from 2 lemons
  • 1 dash vanilla
  • 1 pinch salt

Directions:

Whish dry ingredients together.  Then whisk in eggs (this forms a pasty dough). Add the lemon juice and whisk (this produces bubbly effervescence!  I don’t remember why from chemistry but my guess is that the baking soda and lemon juice are reacting.  This is what makes the light and fluffy texture.)  Add vanilla and salt.  Fold in the lemon zest.

Heat a skillet over medium heat and add fat of choice so the pancakes don’t stick.  Cook until bubbles start forming on the outer ring.  Flip and cook for a couple minutes on the other side.  Drizzle with pure maple syrup or blueberry sauce!